7 Helpful Hints

1. To stop foaming, add ½ teaspoon butter per 4 cup batch.

2. Taste test for sweetness after pectin is dissolved in mixture. Not sweet enough? Add more sweetener. Stir 1 minute at full boil.

3. The pectin can only dissolve properly in a low-sweetener mixture. For higher sweetener recipes, stir pectin into low sweetener (no more than ½ the amount of mashed fruit or juice for sugar and no more than ¼ the amount of mashed fruit or juice for honey or other liquid sweeteners); add remaining sweetener after pectin is dissolved.

4. If, after jars are sealed, you discover you need to add sweetener, lemon juice, calcium water, fruit, or juice, you can empty jars into a pan with new ingredients. Bring mixture to a full boil, stir well 1 minute and re-can.

5. Pectin jells when thoroughly cool. If your jam or jelly doesn’t jell well, you have to know why before you can fix it. Just adding more pectin may not solve the problem.

6. Color changes over time do not affect flavor or quality.

7. For a softer jell, use less pectin.

8. Cannot be safely sealed with paraffin.

4 thoughts on “7 Helpful Hints

  1. Made strawberry/kiwi jam. First time using Pomona’s. I am hooked; you convinced me. It came out perfect. Cannot wait to try making another type. Thank you.

  2. Thank you so very much for Pomona’s Pectin. This is the greatest thing since sliced bread. Thanks again. Patsy

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