Where to Buy
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Is there a store in my neighborhood or area where I can purchase Pomona’s Pectin?
We cannot tell which stores carry Pomona's Pectin, because we sell to natural food distributors who then sell to natural food stores, independent grocery stores, food co-ops, and a few other types of stores.
You can look for Pomona's Pectin at your local natural food store, independent grocery store, food co-op, or canning supply store. You may also find it at a farm stand.
We are making a concerted effort to get Pomona’s into more stores. If your local natural food store, independent grocery store, food co-op, or farm stand doesn't carry it, consider requesting that they start. Click on the “Earn a Free Box” tab on our website to learn how you can help us get Pomona’s into your local store and earn yourself a free box of pectin.
If necessary, you can always buy it from us either on our website or through the mail. For more information, click on the “Order” tab above.
Questions About Using Pomona’s Pectin
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Two packets came in my box of Pomona’s Pectin – do I mix them together?
No, you do not mix the two packets together. Please refer to the directions and recipe sheet that came with your box of Pomona’s Pectin for instructions.
Is Pomona’s Pectin easy to use?
Both beginning and seasoned jam-makers have been successful with Pomona’s. You can be too. Pomona’s Pectin comes with a comprehensive, double-sided sheet of regularly revised directions and recipes. The directions and recipes that come with the pectin, plus additional recipes, are also available on the website; just click on the “Recipes” tab.
Feel free to familiarize yourself with our jam & jelly making procedures and the ingredients and equipment you will need prior to buying your box of Pomona’s Pectin. If you have questions, look here in our FAQs (Frequently Answered Questions) first. If you exhaust this resource and still have questions, call our JAMLINE at 413-772-6816.
Do I need to follow the directions and recipes that come with Pomona's Pectin?
We recommend that you read and understand the directions and recipes that come with Pomona’s Pectin before you start jamming. Pomona’s is different from other pectins because it is not pre-mixed with dextrose. This means that you cannot add the pectin powder directly to the fruit or the pectin will lump. If you plan to develop your own recipes, it is important to follow the appropriate directions for adding the pectin to the fruit.
The second thing to understand in working with Pomona’s is that it must be dissolved in a low-sugar environment because it cannot fully dissolve in a high-sugar environment. The sugar and honey ranges in our recipes give you a low-sugar environment. Always stir the pectin into an amount of dry sweetener that is no more than 1/2 the amount of mashed fruit or juice. Always stir the pectin into an amount of liquid sweetener that is no more than 1/4 the amount of mashed fruit or juice. Add any remaining sweetener after pectin is dissolved.
Thirdly, Pomona’s Pectin must be dispersed into enough sweetener to prevent the pectin grains from lumping together when added to the hot fruit mixture. For example, one cup of dry or liquid sweetener will accommodate an absolute maximum of 8 teaspoons of pectin.
How much jam or jelly can I make with a 1-oz. box of Pomona’s Pectin?
A 1 oz. box of Pomona’s Pectin will make 2 to 4 batches. A batch is usually 4 cups of mashed fruit or juice plus sweetener.
What can I make with Pomona’s Pectin besides jam or jelly?
Other uses for Pomona’s Pectin include aspic, fruit juice jello, sorbet, yogurt, and jelled: pie, milk, and fruit candy. See Recipe Card 3 on our website for recipes.
Can I use Pomona’s Pectin to help thicken my homemade yogurt?
Yes. Pomona’s Pectin can be used to help thicken homemade yogurt. We recommend using 1 teaspoon of pectin per 1 quart of milk. Adding calcium water is not necessary if the milk is calcium fortified or has calcium in it naturally. When you have heated the milk to its hottest point, take a cup of the hot milk and put it in a blender or food processor. Add the appropriate amount of pectin, vent the lid to let steam out, and run the machine for a good solid minute. Lift the lid and look for undissolved clumps of pectin stuck to the sides. Push any clumps onto the milk and run the machine until there are no undissolved clumps of pectin and the milk is perfectly smooth.
Add the pectinized milk to the rest of the milk and stir to get the pectin well distributed throughout all the milk. Proceed with your yogurt recipe.
Can Pomona’s Pectin be used to make Syrup?
Yes. To make syrup, go to the COOKED RECIPES LOW SUGAR OR HONEY section of the directions and recipe sheet that came with your box of Pomona’s Pectin. If you are making syrup from mashed fruit, find the jam recipe for that fruit. If you are making syrup from juice, find the jelly recipe for that juice. Use 1/4 of the pectin amount in the recipe. All of the other ingredients in the recipe stay the same. Follow the COOKED DIRECTIONS LOW SUGAR OR HONEY (STEPS 1 THRU 6).
Can Pomona’s Pectin be used to make Jelled Fruit Candy?
Yes. To make jelled fruit candy, go to the COOKED RECIPES LOW SUGAR OR HONEY section of the directions and recipe sheet that came with your box of Pomona’s Pectin. If you are making fruit candy from mashed fruit, find the jam recipe for that fruit. If you are making fruit candy from juice, find the jelly recipe for that fruit. Double the amount of pectin in the recipe. All of the other ingredients in the recipe stay the same. Follow the COOKED DIRECTIONS LOW SUGAR OR HONEY (STEPS 1 THRU 5). For Step 6, put the mixture in a shallow pan, allow to cool, and then chill in the refrigerator until firm. When the mixture is firm, cut into pieces and coat the pieces in something like powdered sugar and cornstarch to take away the sticky feel.
Can I use Agave to sweeten my jam or jelly?
Yes, Agave can be used just like honey. Unlike honey, however, Agave doesn’t impart any taste, just a nice sweetness.
I am using Stevia for my sweetener in a cooked recipe. How do I get the pectin to dissolve properly and not lump?
When using Stevia and doing a COOKED RECIPE LOW SUGAR OR HONEY, you will be unable to do Steps 4 & 5 of the COOKED DIRECTIONS LOW SUGAR OR HONEY (STEPS 1 THRU 6). You have to follow the alternative Steps 4 & 5 that are found on the other side of the directions sheet in the upper left hand corner. Look for: Cooked Jam or Jelly using artificial sweetener that DOES NOT measure like sugar and follow the directions.
When using Stevia and doing a COOKED ALL FRUIT RECIPE, you just add some Stevia to taste after you add the blended mixture of juice concentrate and pectin to the boiling fruit or juice in the pan.
Why are there asterisks after some fruits on the printed directions and recipe sheet?
The small asterisks that appear by some fruits and then appear again in the measured ingredients column of that recipe (next to 1/4 cup lemon or lime juice) are telling you that the fruits with the asterisk take the 1/4 cup lemon or lime juice. Fruits that do not have the asterisk, like Sour Blackberry, do not require the 1/4 cup of lemon or lime juice.
Pomegranate is a special case. It doesn’t require the 1/4 cup lemon or lime juice, but some people feel the addition of a small amount of lemon juice improves the pomegranate flavor. Thus we offer the option of adding 4 teaspoons of lemon juice to your pomegranate jelly.
Can I add more sweetener than the range given in the Pomona recipe I am following?
If you are following a Pomona’s Cooked Recipe – Low Sugar or Honey, it is essential to stir the pectin into an amount of sweetener in the range given in the recipe because Pomona’s Pectin will only dissolve in a low-sugar environment. Any additional sweetener you are thinking of adding should be held aside until after you have added the pectin-sweetener mix to the boiling fruit in STEP 5 and stirred vigorously for 1 to 2 minutes to get the pectin dissolved. Once the pectin is dissolved, you are free to add extra sweetener above the range. Stir the extra sweetener well and bring the mixture back to a good boil before turning off the heat.
When following a Pomona’s No-Cook Freezer Recipe, it is okay to add extra sweetener above the range since the pectin has already been dissolved in the hot water.
In either recipe type, adding extra liquid sweetener can soften the jell so consider adding a little extra pectin in STEP 4.
Is it okay to use TATTLER reusable canning lids with Pomona’s Pectin?
Yes, TATTLER reusable canning lids are fine to use with Pomona’s Pectin.
Is it possible to dissolve Pomona’s Pectin in water or unsweetened juice if I don’t have a blender or food processor?
Yes. You can bring the water or juice to a boil, put it in a canning jar and add the needed pectin powder. Screw on the lid, pick up the jar with a hot pad and shake well to get the pectin saturated with liquid. Shake the jar every so often while the liquid is still hot. When the liquid cools down, put the jar in the refrigerator overnight. In the morning you should find fully dissolved liquid pectin (no pectin clumps whatsoever).
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Two packets came in my box of Pomona’s Pectin – how do I know which one is the pectin?
The thicker packet is pectin powder and the thin packet is calcium powder.
Why does a packet of calcium powder come with Pomona’s Pectin?
The jelling power of Pomona’s Pectin is activated by calcium, so calcium has to be present in the mixture either naturally or added by you. The directions and recipe sheet that comes with your box of Pomona’s gives you instructions for making calcium water with the calcium powder.
How long will Pomona’s Pectin keep?
Pomona’s Pectin is a shelf-stable product. It keeps indefinitely. Store it cool and dry in an airtight container.
What are the ingredients in Pomona’s Universal Pectin?
Pomona’s Universal Pectin contains only 100% pure citrus pectin. There are no additives, preservatives, sugar, or dextrose.
Is Pomona’s Pectin organic?
Pomona’s Pectin is not organic. There is no commercially available organic pectin on the market at this time.
How is Pomona’s Pectin made?
The pectin is extracted from the dried peel of lemon, lime, and orange, after the fruit has been juiced and the oil has been pressed out of the peel.
Why is Pomona’s Pectin called “Universal”?
Pomona’s Pectin is called Universal because it is able to jell fresh, frozen, or canned fruit or juice with low amounts of any sweetener, including sugar, honey, fructose, agave, xylitol, concentrated fruit sweetener, maple syrup, frozen juice concentrate, stevia, Splenda, and other artificial sweeteners. With Pomona’s, you are free to sweeten to your taste and dietary requirements.
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Where do I get calcium powder?
When you buy Pomona’s Pectin, it always comes with a packet of calcium powder (monocalcium phosphate).
Two packets came in my box of Pomona’s Pectin – how do I know which one is the calcium?
The thin packet is calcium powder and the thicker packet is pectin powder.
Why does a packet of calcium powder come with Pomona’s Pectin?
Calcium powder comes with Pomona’s Pectin because the pectin is activated by calcium.
What are the ingredients in the monocalcium phosphate powder that comes with Pomona’s Pectin?
The monocalcium phosphate powder that comes in its own packet when you purchase Pomona’s is a food-grade rock mineral source of calcium made up of two minerals, calcium and phosphorous. The food industry uses it as a yeast nutrient in baking, an acidulant in baking powder, and a mineral supplement.
What is calcium water?
Calcium water is a solution of some of the monocalcium phosphate powder that comes with Pomona’s Pectin and water.
How do I make calcium water?
Put 1/2 teaspoon white calcium powder and 1/2 cup water in a small, clear jar with a lid. Shake well before using. Store in the refrigerator between uses. Calcium water lasts a number of months. These same instructions are on the directions and recipe sheet that comes with Pomona’s Pectin.
How long will calcium water keep?
Calcium water should be stored in the refrigerator. It will last a number of months. When you take your jar out of the refrigerator, look at it before you shake it. You should see white powder settled at the bottom of the jar and clear water above that. If you see any other colors in the jar, discard the calcium water.
Do I have to add calcium water to my jam or jelly?
Pomona’s Pectin is activated by calcium, so calcium has to be present in the mixture either naturally or added by you. Since most people don’t know the calcium content of their fruit, we recommend a calcium water amount in every recipe to be sure there is calcium in the mixture. If your fruit has calcium in it naturally, you don’t need to add the calcium water.
What should I do if I put too much calcium water in my jam or jelly?
Usually there is nothing you can do or need to do because it doesn’t cause serious problems. The jam or jelly is still safe to eat. You might notice that your jam or jelly is weepy (liquid seeps out of the jell and forms a puddle) or that the jell is stiffer than normal. It’s also possible you could experience a more acid taste.
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What if I make a mistake?
The good news is: if you make a mistake, it can usually be fixed. Pomona’s Pectin is reversible. That means your fruit mixture can be put back in the pan, adjusted, re-boiled and then re-jarred and re-processed. When the mixture thoroughly cools, the pectin will re-jell.
Is it possible to destroy the jelling power of Pomona’s Pectin by overcooking?
Yes. Pomona’s Pectin will start breaking down if it is subjected to extended cooking. After you have added the pectin to your boiling fruit mixture, you can continue to cook for up to 10 minutes without harming the pectin. After 10 minutes you risk breaking down the pectin. An extended boiling water-bath of the filled jars also risks breaking down the pectin. The pectin is likely to be totally broken down by pressure canning.
If you follow the cooking times in the directions and recipes that come with Pomona’s, the pectin will retain its full jelling power.
My jam has separated. I have all the pulp at the top of the jar and juice underneath. What did I do wrong and how can I fix it?
What you have is called "fruit float.” When the jars of jam are very hot and there is no jell yet, the pulp, which is lighter than the juice, is able to float to the top of the jar. Strawberries are prone to fruit float although it doesn't always happen. Other fruits can have fruit float also. You are not doing anything wrong. In the future, when you take the jars out of the water bath, leave them for about an hour to start cooling and seal. Then come back and check to make sure they are all sealed. If you see that you have fruit float, turn the jars upside down to force the pulp to redistribute through the jar. Come back in about 45 minutes and turn the jars right side up to once again force the pulp to redistribute through the jar. Check again in another 45 minutes and if you have a distinct dividing line, turn the jars upside down again. Turn the jars right side up again in about 30 minutes. You always want the jars to end up right side up. By keeping the pulp well distributed throughout the jars, there will not be a dividing line when the jell finally starts and locks everything into place. If your jam has jelled in a separated state, you can gently stir the pulp and juice back together when you open the jar to eat it. Separated jam in sealed jars will store safely.
What if I forgot the lemon juice and my jars are all sealed?
If your recipe called for lemon juice and you forgot to put it in, your mixture will not be acid enough for safe canning. You have to open the jars – if you carefully remove the lids without damaging them, you can re-use the same lids – and put the mixture back into a pan. Add the missing lemon juice and stir well. Bring the mixture to a good boil. Boil and stir for 2 minutes. Re-jar and re-process the mixture as per our directions.
What if I forgot the calcium water and my jars are all sealed?
Some fruits have calcium in them naturally. This natural calcium will activate the pectin. Wait until the next day to see if your mixture jells when thoroughly cool. If it has jelled, you don’t need to do anything. If it hasn’t jelled, open the jars – if you carefully remove the lids without damaging them, you can re-use the same lids – and put the mixture back into a pan. Add the missing calcium water and stir well. Bring the mixture to a good boil. Boil and stir for 2 minutes. Re-jar and re-process the mixture as per our directions.
What if I open a jar of my jam or jelly and it isn’t sweet enough to suit my taste?
For an immediate fix, gently stir some additional sweetener into the jar. Another option is to empty the jar into a small saucepan. Wash the jar and the lid. Add the sweetener you want to the mixture in the pan and bring to a boil, stirring well for 1 minute. Put the hot mixture into the jar and put on the lid. Eat when thoroughly cool and the mixture has re-jelled. If you want to fix the whole batch at once, pour the contents of all the jars into a pan – remove lids carefully if they haven’t been on the jars for very long and you want to re-use them. Add more sweetener. Bring the mixture to a good boil. Boil and stir for 2 minutes. Re-jar and re-process the mixture as per our directions.
I added the pectin-sweetener to the pan of boiling fruit and stirred vigorously and now when I taste my fruit mixture, it is grainy. What happened?
If you stir the pectin powder into an amount of sweetener that is beyond the range shown in our recipes, or have too much sweetener already added to the fruit, the pectin powder will be inhibited from dissolving and will go grainy. Pomona’s Pectin can only properly dissolve in a low-sugar environment, so it is necessary to keep the sweetener low (within our range) while you are dissolving the pectin in the boiling fruit mixture. Additional sweetener can be added after the pectin is fully dissolved.
I am looking at jars of jam or jelly that I made several months ago. The color has lost its brightness and is a brownish shade of the original color. Can I still eat the jam or jelly and can I prevent this from happening in the future?
Low-sweetener jam or jelly that is a bright color at first will begin to fade over time and with exposure to light. This is a process of color loss and does not mean the jam or jelly is going bad. The browning starts at the top of the jar and slowly works its way down. If your jars were properly sealed and the seal is still intact, the jam or jelly, although not as pretty as it once was, is safe to eat. To slow down the process of color loss, store your sealed jars in total darkness. You can also add some lemon juice even when a recipe does not require it (1 tablespoon per cup of mashed fruit or juice at the most). Freezing your fruit and then making the jam or jelly closer to the time when you are going to eat it or give it away is also recommended.
I don’t know how long my jar of partially eaten low-sweetener jam or jelly has been in the refrigerator. How do I know if it is still good to eat?
When you open the jar, look for identifiable fuzzy mold, a moldy smell, or a fermented (alcoholic) smell. An open jar of low-sweetener jam or jelly can only be expected to last about 3 weeks in the refrigerator.
Why did the pectin lump when I added it to the pan of boiling fruit?
Pure pectin powder, like Pomona’s, will clump together and form lumps whenever it comes in contact with wetness. That is why the directions say to stir the pectin powder into the sweetener. This spreads the pectin out and prevents it from clumping together when it is added to the boiling fruit. Your vigorous stirring causes the pectin to dissolve without any lumping. Some of our recipes require you to pre-dissolve the pectin in a boiling liquid in a blender or food processor to prevent lumping.
What can I do if I still have trouble or questions after reading the directions and recipe sheet and these FAQs?
Pomona’s Pectin operates a JAMLINE. A real person is available to answer questions, help with developing or converting recipes, and hear comments. The number is 413-772-6816. If we don’t answer, please leave a message and someone will return your call as soon as possible.
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