I have very stringent dietary restrictions and couldn’t find a jello product that I could eat in preparation for a recent medical test . . . but after researching options online, I came across your pectin product. I went to Sprouts in Scottsdale, AZ, to pick it up.
Being limited to apple juice for this particular test preparation, I decided to make jello using your pectin, Martinelli’s apple cider, and lemon juice as the recipe indicates. I ate it this morning and it is out-of-this-world-good!!
There are very few desserts I can eat — your pectin has opened up a new world of dessert for me . . . I can’t wait to experiment with other flavors and fruit additions.
Thank you for making a wholesome product — it means so much to me, I can hardly express it.
August 25, 2016
Just a note to say thank you for your TREMENDOUS product!! I’ve made 120 jars of jam already, including double batches and mixed fruits (peach/raspberry & strawberry/kiwi), and EVERY batch has jelled up just fine!! You should market it as “Pectin for Idiots” since if it worked for me . . . it will work for everyone else too! Thanks again!
Head Cook, Bottle Washer, Coach & President
Asbury Park Little League
Asbury Park, New Jersey
August 24, 2016
Oh my! I must tell you how much I love your pectin. I’m 64, been preserving food since I was old enough to snap beans. Until I joined the FB group, Safe Canning by the Book on Debbie’s Porch I’d never heard of Pomona’s Pectin.
I had strawberries to make jam and had bought the “regular” pectin but decided to try Pomona’s. I bought two packages. Mind you I’d bought enough regular pectin to do all my jams and jellies. But the thought of using little or no sugar was good.
Needless to say, my strawberry jam was great. I then made pineapple jam, yummy! I Bought 25 pounds of peaches and made peach jam which I can eat alone!! When the Peach Truck came around again I bought 75 pounds! No, not all was jam, made some pie filling and just peaches as well. So I’m going to give away my other pectin. From now on, yours is the only one I’ll buy.
I’ve now added sour cherry preserves to the mix. My husband said it is the best jam he’s ever eaten. It is so nice to make healthy food for my family. My stepdaughter took some of the peach and cherry to her husband’s family’s family reunion and I guess they were a big hit. All those accolades and so very easy to make.
August 8, 2016
I just wanted to tell you how over the moon in love I am with your product. I just started using your pectin this year because I was tired of sticking to recipes that called for extreme amounts of sugar in their jams and jellies.
I have a booth at a local farmers’ market and I cannot keep the Pomona’s Pectin jams and jellies in stock. The local population of diabetics is absolutely in love with the jams and jellies that I make with honey or maple syrup or xylitol. . . . not once have I made any with sugar, since switching pectins.
Thank you so much for making such a high quality product. You have now garnered a lifetime user of your pectin. It’s almost time to order another bulk order. And I am thrilled that we can purchase your product in Canada, which is where I live. Thank you again Pomona Pectin and keep up the good work.
Strathroy, ON Canada
June 30, 2016
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