From someone who has been jamming for decades, I was so pleased to discover your pectin. I was always curious why I still needed 4 cups of sugar for SureJell’s low sugar pectin. 4 cups?? Really??
I have lots of fresh frozen fruit in the freezer for jam making. Today I tried your pectin on 1 single batch and 1 double batch of wild black raspberries. Success!!! And I only used less than a cup of sugar per batch (double for the double batch).
I watched your video first before I started jamming. I found it very interesting that your pectin is based on calcium vs. sugar. I learned a lot from your website. Thanks for a great product. Wish I had found you sooner.
April 30, 2016
I made the Blueberry-Rhubarb Jam this past winter with frozen fruit. It was delicious!! I found your book, Preserving with Pomona’s Pectin, at the library and loved it so much I bought 4 copies: one for each of my two daughters-in-law, one copy for a friend of my son’s best friend, and one copy for myself! Each one will receive the book for their birthday accompanied by canning jars and Pomona’s Pectin!! I have used Pomona’s Pectin for years and would never, ever use anything else. Thank you.
Foster, Rhode Island
March 20, 2016
Sean Mosconi, Paul’s son, and Ashley Core were married on October 24, 2015, in Sebastapol, California. Here are a few pictures for you to enjoy from our celebration.
Sean & Ashley making their vows.
Sean & Ashley in the vineyard where the wedding was held. It was a beautiful day for a wedding!
Paul’s family crew with Sean and Ashley at the rehearsal dinner.
Paul, Sean, and Mary Lou pose for a picture at the wedding.
Chris, Mary Lou’s son, Mary Lou, and Paul walk up the aisle at the wedding.
Ashley says: “Please include that we will be using the leftover wine from the wedding to make Merry Mulled Merlot Jam for holiday gifts.”
I have just used Pomona’s Pectin for the first time last week on the Maple-Vanilla Peach small batch jam. I love it!
I started canning as a teenager with my Mom, then with my daughters. I only used SureJell up till now. I love that I can control the amount of sugar and the size of the batch with Pomona’s Pectin. It is all I’ll use from now on!!
I think my next batch of jam will be Vanilla Pear Jam. When my children were little I would can enough to last a year, now that they have their own families and they both can as well, I have really gotten into the small batch idea.
The book and pectin came on Monday. I love the book, and can’t wait to try some of the recipes. My grandkids were here when I got the mail on Monday and my almost 8-year-old grandson could not put the book down! A new generation of canners!
You guys are the best! Thank you for this opportunity to win!
Joann Sovel (winner of Preserving with Pomona’s Pectin; a box of Pomona’s Pectin; and, from Fillmore Container, a case of jars and lids in our August 2015 “Pomona’s Day” Giveaway)
August 26, 2015
I am new to the Pomona’s family. Used to can and preserve a fair amount before but was quite unhappy with the commercially available pectins. I tried the low-sugar recipes with no pectin, and while tasty they were still too sugary for my taste and didn’t set up as much as I would have liked. So I drifted away.
We have been moving toward a totally organic way of eating now and after a good deal of research, Pomona’s kept popping up. With a Sprouts just down the road from me, I picked up a box and did the peach jam: 6 cups of peaches and 1/2 cup sugar and the results were like eating a fresh peach! Absolutely what I had hoped for.
Next on my agenda are nectarines and cantaloupe. Your cookbook arrived yesterday, so I can’t wait to see what new inspirations I am struck with. Thanks again!
Prosper, TX (Go Cowboys!)
September 2, 2015
I have been using Pomona’s Pectin for years now and have never looked back. I love the fact that I can use many different sources for sweetening, like maple syrup and honey. Canning all summer for Christmas gift baskets for family and friends keeps me pretty busy.
Today, for my birthday, I picked fresh figs from my trees to make my honey fig jam, which is a favorite of many, tomorrow!
I love the canning jams and jelly recipe book too (Preserving with Pomona’s Pectin by Allison Carroll Duffy). Keep those unique recipes coming.
Another perk with using Pomona’s Pectin is the fact you can triple a batch if need be and also the stirring time is much shorter than using the heavy-sugar pectins.
Keep up the good work with providing this great product and I promise to keep spreading the word!
Santa Paula, CA
I have just started using Pomona’s Pectin this summer — and so far, I love it!!! I am excited to find a pectin that I can use less sugar with from now on.
I love the way my Peach Ginger Jam turned out with a lot more peaches in it. I plan to make another batch or two this week — one batch was just not enough to share!!
I saw the recipe in the Preserving with Pomona’s Pectin book for the Chocolate Cherry Preserves, and it looks so good that I will make that one too, probably today, while cherries are still in the stores. And then many more, to come!!!
I am so happy that I found this pectin. It has made such a difference in my life!!!
Walnut Creek, CA
July 22, 2015
I am a retired physician with borderline diabetes, and the ability to produce sugar-free freezer jams and jellies is really important to me, recent research particularly implicating sugar consumption in the cause of diabetes.
In trying to make sugar-free orange marmalade, I have tried other ‘jelling’ agents such as gelatin (which doesn’t really produce the right consistency), guar gum (which produces a glue-like mixture which coats the mouth and lips unpleasantly) and cornflour (which produces a custard-like result that deteriorates badly on freezing).
Pomonas’ pectin is a great discovery for me, producing a sugar-free orange marmalade with the consistency, appearance and taste of the original item.
Many thanks and best wishes —
Dr. Richard Camp
Manton, Rutland, England
March 25, 2015
My mother-in-law recently returned home from a hospital stay and I’d brought over a meal to share. She asked me to get something from her freezer in the shed out back of her house.
We’d had a wind and rain storm here in Kitsap County Wednesday and evidently the breaker had tripped. I discovered her freezer was off and all the items were defrosted (albeit still cold) – including the harvest from her raspberry bushes she’d spent hours tending and picking last summer.
I knew we needed to preserve them right away, but it’s been years since I’d made jam and we’re trying to reduce our sugar – using agave and stevia instead. Anyway . . . I went online, found your site, and watched your video!
With renewed confidence, I dug out and dusted off my canning supplies, put my jars through the dishwasher, then went to the market for some Pomona’s Pectin! By 9:00 last night, my daughter and I had a dozen jars of Christmas Raspberry Jam!
My family and neighbors will be receiving the fruits of our labors, along with scone
mix . . . all thanks to you, Connie, and your wonderful Pomona’s Pectin.
Merry Christmas . . . and thank you!
December 20, 2014
I just had to write and tell you how much I love your pectin and your recipes. I had never canned before but wanted to. My mother did some when I was real young.
I recently canned using Pomona’s Pectin and your recipe for Apple Pie Jam. I used Xylitol for sweetener and did not use the allspice because I didn’t have any. I also put it in the small 4-oz jars. Those are great as gifts, but then I started putting half in my yogurt each morning — so it won’t last long. (I’m single and I guess that’s why I used the small jars!!! lol) I’ll only use those again for something I’m not too sure about. . . .
But the jam tastes great! And your pectin is fantastic. I’m on a non-sugar, anti-fungal diet, but still wanted something sweet — and discovered Xylitol. My continued searching brought me to your website and and I love it.
Thank you so much for your recipes. They gave me the courage to can for my first time. It was somewhat time consuming — but well worth it. I look forward to canning other foods, using Pomona’s Pectin.
El Dorado, Arkansas
November 24, 2014