Pomona's Universal Pectin, 1.1 Ounce Box (Pack of 6)

2019 update: still my favorite! I have experimented with the amount of pectin to make syrups to conserves and jellies and jams. I love the fact that I can make products without sugar or with very little sugar. I have used pure stevia with great success. I have not used a stevia mix like those commonly availavle but I think it should work fine. It had been so long I don't even remember the old days of sugar sugar sugar and that does not bother me one bit.2016 update: I put up about 60 jars of jam qand jelly last year and all sealed and made it through the winter well. I was set to teach my nephew to make jam and had Amazon send Pomona's Pectin to him. The dog ate it (to no ill effect thankfully) so we scrambled to find some elsewhere. No luck in 5 grocery stores and one chain natural foods store. Finally, I said just get the old standby and we used that. Confirmed my earlier belief. I was shocked at the amount of sugar it took to get a gel. There is no other pectin for me but Pomona's.2015 update. After eating all of the jam I made in 2014--all with Pomona's--we are back to jamming season. The past year stood the test of time and we are happily using it again this year. Four batches in and four batches great. I substituted, per a professional jam maker's conversion, 2 TBS for each 1 3 oz liquid pectin on one recipe. It makes a nice steak :-). I will use half that amount next time round. This jelly set hard as a delicious rock. I am still amazed that I can use so little sugar and have a good product. Last year I used 1 sugar to 4 fruit and we decided it was a little less sweet than we liked. I upped the sugar : fruit ratio to 1 1/2 sugar to 4 fruit and increased the acid slightly. We are very pleased with the results.Interesting twist on pectin. This pectin uses calcium to set rather than sugar. You can use very little sugar and still get a very good jell. I won't go back to other pectins. I did have trouble with the first couple of batches and contacted the company. They were immediately responsive calling me back in just a short time after I left a message. They helped me track down my error. I was not mixing the pectin well enough with the small amount of sugar I was using so my texture was grainy. I made over 50 jars of jam in 10 batches and after the first two batches, which are certainly usable, my jams set with absolute reliability.

This product is wonderful, easy to use, and produces great results. I made passion fruit jelly and I only had to use half the sugar that most recipes called for. The jelly was great!

This is an awesome product. I will never use anything else for my jams jelly syrups any other thing I want to thicken and not use so much sugar that’s required by regular pectins. I don’t have to use so much sugar just to get some thing to set up like jelly or jam. I can use the amount of sugar. That’s good for me and taste good to me not using so much sugar just to make the product do its job. Better for my health, I would recommend it to you

I'm not a real homemaker, but I play one in my kitchen.I've helped the Mrs. can things in the past, but my involvement was pitting, coring, and dumping out really big pots of boiling water. My wife canned the way that worked for her, packets of SureJell and lots and lots of sugar. We have been progressively reducing our families sugar consumption. As summer rolled in and fresh strawberries ripened, I sallied forth and picked 75# of them. (Yes, I know. Nobody needs that much jam. I dried a bunch). I had read that Pomona's worked with low-sugar recipes so I bought some.In the middle of my first batch of strawberry jam, my wife observed the small amount of sugar I was using and told me flat out that my jam wasn't going to set. She had tried SureJell's "Low or No Sugar" with poor results. She hadn't noticed my box of Pomona's. I thanked her for her opinion, and continued on my merry way.After my first two batches set perfectly, she paid more attention and discovered my secret. Pomona's. I have since made low sugar versions of raspberry, blueberry, and blackberry jams and all have set perfectly. I could scarcely be more pleased.Next to being being able to get a good set with low sugar recipes, my favorite feature of Pomona's is that I can make HUGE batches. Instead of working in small batches, as some other unnamed pectin requires, I was able to make an enormous batch of jam with 3 boxes worth of Pomona's. Again, I was advised it would not work, but every single jar came out perfectly. Pomona's has a special place in my pantry.Once I knew to look for Pomona's, I have seen it in most grocery stores. It tends to cost more than SureJell but since the yield is higher per box, it's actually a better value. And the best value is in the 6 pack right here on Amazon.

This is a great product that allows you to customize your jam/jelly/jello recipe, whether traditionally cooked or freezer. I like the fact that I don't have to buy a different pectin depending on what I make or how I make it. I can adjust the juice, sweetener, or sugar/honey however I wish.There are some downsides is that it does take some extra prep, the use of a blender depending on the recipe, and requires you to make the entire batch of calcium water (the activating agent instead of sugar) even if you don't need it (so, you have to store it in the fridge. The instructions are also a bit confusing if you choose to go sugar free because you have to flip the instructions over and back again because they don't bother copying the same steps again. It would have been a lot easier to read if they would have grouped the instructions in a different manner. The last thing is that I wish they would have packaged the item differently. It would have been great to have the products in resealable packets or recyclable plastic containers that would allow you to take what you need and store the rest easily.