I absolutely love Pomona!

This is a batch of the RhubyRazz Jam I made for Christmas gifts. I absolutely love Pomona! I rave about it on my canning site . . . I always share your recipe links! Thank you so much Pomona!

Jars of RhubyRazz Jam

Photo by Karen Foster


Karen Foster
October 12, 2016

We have been using Pomona’s Pectin for years . . .

Our small bakery cafe in rural Alaska features as many products from our family farm as possible. In cooperation with my husband’s vegetable operation (Talkeetna Grown at Birch Creek Ranch), we make jams, jellies, and other canned and fermented vegetables for sale to farm stand customers as well as for use in the bakery.

We have been using Pomona’s Pectin for years and truly find it to the be the best product out there – not just for using less sugar, but for really showing off the amazing flavors of our Alaska grown fruits such as red currants, black currants, rhubarb, raspberries, strawberries and apples. Thank you!

Anita Golton, Owner
Flying Squirrel Bakery Cafe
Talkeetna, Alaska
October 4, 2016

I do not miss all that sugar . . .

Love Pomona’s Pectin. I’ve made peach, grape,and mango jams. I’m a diabetic and I love the fact that I do not need to use all that sugar in my jelly and jam. I love the taste of the fruit that comes out when prepared with your product. I do not miss all that sugar . . .

Laura M.
October 1, 2016

Our jams and preserves have been super delicious.

I have used Pomona’s Pectin with my neighbors the past two summers and we love it as our jams and preserves have been super delicious. Love the fact it uses less sugar!!! I just went to our local health food store (Paso Robles Health Foods) and purchased all of the ten boxes they had in stock (5 for me, and 5 for my neighbor). Thanks for making such a great pectin.

Kerin B.
Paso Robles, CA
September 28, 2016

Your pectin has opened up a new world of dessert for me.

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.


Scottsdale, Arizona
August 25, 2016

I’ve made 120 jars of jam . . . and EVERY batch has jelled up just fine!!

Good Evening,
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!

Danny McKee
Head Cook, Bottle Washer, Coach & President
Asbury Park Little League
Asbury Park, New Jersey
August 24, 2016

From now on, Pomona’s Pectin is the only one I’ll buy.

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.

Ernestine Byrne
Moraine, Ohio
August 8, 2016

I have a booth at a local farmers’ market and I cannot keep the Pomona’s Pectin jams and jellies in stock.

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.

Simone Broersma
Strathroy, ON Canada
June 30, 2016

I watched your video first before I started jamming. . . .

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.

Tina Rengel
Antioch, Ill
April 30, 2016

I found your book at the library and loved it so much I bought 4 copies . . .

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.

Donna Mansolillo
Foster, Rhode Island
March 20, 2016

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