Developing or Converting Recipes for Cooked Jam or Jelly Using Pomona’s Pectin

When developing your own recipes, or converting a recipe written for a different pectin, use the ingredient amounts listed below. Ingredient amounts are different for different fruits as well as different for jam and jelly.

When converting a recipe written for another pectin, you can’t automatically convert a pouch or bottle of liquid pectin, or a box or Tablespoons of powdered pectin, into an amount of Pomona’s Pectin.

The way to figure the amount of Pomona’s to use is based on the amount and type of mashed fruit or juice. So you need to figure out from the recipe you want to convert, how much mashed fruit or juice you will be working with and then use the amounts of pectin, calcium water, and acid listed below.

When developing or converting recipes, we recommend that you read and understand the directions and recipes that come with Pomona’s Pectin first. Pomona’s is different from other pectins because it is not pre-mixed with dextrose. This means that you cannot add Pomona’s pectin powder directly to the fruit or it will clump. If you plan to develop or convert 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 ½ the amount of mashed fruit or juice. Always stir the pectin into an amount of liquid sweetener that is no more than ¼ the amount of mashed fruit or juice. Add any remaining sweetener after the pectin is dissolved.

Thirdly, Pomona’s Pectin must be dispersed into enough sweetener to prevent the pectin grains from clumping together when added to the hot fruit mixture. The table below gives you the minimum amount of sweetener required for adequate disbursement of the pectin.

1 teaspoon (or less) pectin = 2 Tablespoons sugar or honey
2 teaspoons pectin = ¼ cup sugar or honey
3 teaspoons pectin = 3/8 cup sugar or honey
4 teaspoons pectin = ½ cup sugar or honey
5 teaspoons pectin = 5/8 cup sugar or honey
6 teaspoons pectin = ¾ cup sugar or honey
7 or 8 teaspoons pectin = 1 cup sugar or honey

Finally, for safe water bath canning, make sure to add lemon or lime juice when required as Pomona’s Pectin does not have any acid added to it.

If you want to add some dried spice to your jam or jelly, you can add up to 1 teaspoon per 4 cups of mashed fruit or juice.

With this knowledge and understanding, and using the ingredient amounts listed below for different types of fruit, feel free to get creative. And, we’re always interested to hear about your results. Good luck and happy jamming!

JAM: Strawberry, Kiwi, Currant, Raspberry, Gooseberry, Sour Blackberry, Sour Cherry, Sour Plum, Pineapple
Pomona’s Pectin: ½ teaspoon per cup of mashed fruit.
Calcium Water: ½ teaspoon per cup of mashed fruit.
Sugar: scant ¼ cup up to ½ cup per cup of mashed fruit.
Honey: 2 Tablespoons up to ¼ cup per cup of mashed fruit.
Lemon Juice Not Required: if desired for flavor, use up to 1 Tablespoon per cup of mashed fruit.

JAM: Blueberry, Sweet Blackberry, Mulberry, Elderberry, Ripe Quince, Apple
Pomona’s Pectin: ½ teaspoon per cup of mashed fruit.
Calcium Water: ½ teaspoon per cup of mashed fruit.
Sugar: scant ¼ cup up to ½ cup per cup of mashed fruit.
Honey: 2 Tablespoons up to ¼ cup per cup of mashed fruit.
Lemon or Lime Juice Required: 1 Tablespoon per cup of mashed fruit.

JAM: Sweet Cherry, Sweet Plum, Peach, Apricot, Pear, Fig, Mango, Sweet Guava
Pomona’s Pectin: ¾ teaspoon per cup of mashed fruit.
Calcium Water: 1 teaspoon per cup of mashed fruit.
Sugar: scant ¼ cup up to ½ cup per cup of mashed fruit.
Honey: 2 Tablespoons up to ¼ cup per cup of mashed fruit.
Lemon or Lime Juice Required: 1 Tablespoon per cup of mashed fruit.

JELLY: Tart Apple, Crab Apple, Sour Blackberry, Strawberry, Raspberry, Sour Cherry, Currant, Concord Grape, Sour Plum, Sour Guava
Pomona’s Pectin: 1 teaspoon per cup of juice.
Calcium Water: 1 teaspoon per cup of juice.
Sugar: scant ¼ cup up to ½ cup per cup of juice.
Honey: 2 Tablespoons up to ¼ cup per cup of juice.
Lemon Juice Not Required: if desired for flavor, use up to 1 Tablespoon per cup of juice.

JELLY: Sweet Apple , Ripe Quince, Sweet Blackberry, Elderberry, Sweet Grape, Sweet Plum, Peach, Sweet Guava
Pomona’s Pectin: 1 teaspoon per cup of juice.
Calcium Water: 1 teaspoon per cup of juice.
Sugar: scant ¼ cup up to ½ cup per cup of juice.
Honey: 2 Tablespoons up to ¼ cup per cup of juice.
Lemon or Lime Juice Required: 1 Tablespoon per cup of juice.

JELLY: Pomegranate
Pomona’s Pectin: 1 teaspoon per cup of juice.
Calcium Water: 1 teaspoon per cup of juice.
Sugar: scant ¼ cup up to ½ cup per cup of juice.
Honey: 2 Tablespoons up to ¼ cup per cup of juice.
Lemon Juice Not Required: if desired for flavor, use 1 teaspoon per cup of juice.

39 thoughts on “Developing or Converting Recipes for Cooked Jam or Jelly Using Pomona’s Pectin

  1. Hi there. I got a big jug of TJ Cherry Cider and wanted to make some cherry jelly. Can I use this pre-made juice? It is made with apple, pineapple, plum and cherry juice concentrate and has 29g of sugar per 8 fl oz, which comes from the concentrate and is not an added ingredient. I’m not sure how much sugar and Pomona’s Pectin I should use?
    Thanks!

    • Hi Virginia,
      All of our recipes for jelly (made from juice) are essentially the same —

      1 teaspoon of Pomona’s Pectin powder per cup of juice
      1 teaspoon of calcium water per cup of juice

      If the juice has been bottled in a sealed jar (ie, the lid pops when you open it) and if it has citric acid added to it, you don’t need to add lemon juice for safe water bath canning. If no citric acid has been added, we would want you to add 1 Tablespoon of lemon juice per cup of juice in order to be sure it is safe for water bath canning.

      The sugar amount would be the same as our standard range:

      1/2 cup up to 1 cup honey per 4 cups of juice
      3/4 cup up to 2 cups sugar per 4 cups of juice

      Since it sounds like this juice may be on the sweet side, you might want to start with the lower amount of sweetener for stirring the pectin into and then taste after the pectin is dissolved and see if you want to add more sweetener at that point. If you do, add and stir well while bringing mixture back to a full boil before removing from the heat and jarring.

      This is all assuming there is NO added sugar or other sweetener in the juice.

      I hope this helps. Thanks for using Pomona’s Pectin and happy jamming!

  2. I want to make various fruit ice cream sauces. Do you have any recipes for sauces using Pomoma’s pectin to give a slight thickness?

    • Dear Mary,
      We do have instructions for making fruit syrup on our website, which can be made from either mashed fruit or juice and uses 1/4 of the amount of pectin called for in the jam or jelly recipe for that fruit. All of the other ingredient amounts are the same as in the jam or jelly recipe.

      For a fruit sauce, you would want to use mashed fruit and 1/3 up to 1/2 of the amount of pectin called for in the jam recipe for that fruit. All of the other ingredient amounts are the same as in the jam recipe.

      You might want to do a test batch with 1/3 of the amount of pectin and see if that is the consistency you’re looking for or if you might want to add a little more pectin than that, up to 1/2 the amount.

      I hope this helps. And thanks for using Pomona’s Pectin.

      • I tried making sauces as you recommended and they were wonderful. A Blackberry Marsala, Ginger Peach , and a Blush Peach -with strawberries and peaches. I’m continuing with Strawberry Rhubarb.

        • Hi Mary,
          Thanks so much for writing about your success with your sauces. The flavors you are making sound wonderful. If you ever feel like sharing any of your recipes, we’d love to know just what ingredients you have used, amount of pectin, etc.

          Potentially we could put some sauce recipes on our website, crediting you as the creator.

  3. Hello! I’d like to make a peach hot pepper jam or jelly and am wondering if I could just add peaches to the pepper jelly listed on the instructions? I’ve only found recipes using liquid pectin–but I only ever use Pomona’s! Thanks for your help!

    • Hi Emily,
      Yes, you could put the hot pepper jelly and the peach jam recipes together to make a peach hot pepper jam.

      Following the hot pepper jelly recipe, after you simmer the peppers in the vinegar for 5 minutes, you would add the 4 cups of mashed peach to the sauce pan. You would then add the amount of calcium water for both the peaches and the jelly – 6 teaspoons. Since there is so much vinegar in the pepper jelly recipe, you don’t need to add the lemon juice for the peaches.

      You would stir the amount of pectin for both the peaches and the pepper jelly – 3 teaspoons plus 1-1/2 teaspoons = 4-1/2 teaspoons pectin into 1 cup of sugar or 1 cup of honey.

      You would add the remaining sweetener as in the hot pepper jelly recipe, after the pectin is dissolved.

      If you’re using sugar, you would add an additional 2-1/3 cups sugar (the original 1 cup of sugar is the right amount for the peaches; the 2-1/3 is the right amount for the peppers). If you taste and that is not enough, you can add more sugar as needed for taste.

      If you’re using honey, you would add an additional 1 cup honey (the original 1 cup of honey is 1/2 cup for the peaches and 1/2 cup for the peppers; a total of 2 cups of honey should be the right amount). If you taste and that is not enough, a small amount more honey could be added, but not unlimited, or you could affect the jell.

      I hope this helps.

  4. I am wanting to make a fig-strawberry jam. I see the fruits have different requirements for pectin/sugar/calcium water, etc. Do I use a measurement in between the two posted amounts or use the highest recommended amounts – which would be the amounts listed for the fig? Thanks! LOVE the pectin!

    • Hi Tangela,
      To make Fig-Strawberry Jam, you would use the amounts of pectin, calcium water, and lemon juice required for the measured amounts of each fruit. The honey/sugar amounts are the same range for all of the fruits.

      So, for example, if you are doing 2 cups of mashed strawberry and 2 cups of mashed fig, you would need 1 teaspoon pectin and 1 teaspoon calcium water (lemon juice not required, but can be used) for the mashed strawberry; and 1-3/4 teaspoons pectin and 2 teaspoons calcium water and 2 Tablespoons lemon juice for the mashed fig.

      You just do the math for the proportion of each type of fruit you are using. I hope this makes sense. Glad you found Pomona’s — and love it. So do we!

  5. When I’ve made jam in the past with other pectins, I’ve made a combo of half crushed berries and half plain juice (sieved berries), but your jelly requires more sugar, pectin, and calcium water than the jam. Is there a way do do it or should I just make either jam or jelly?

    Thanks
    Kathy

    • Hi Kathy,
      Just to be clear, our jelly recipes use the same sweetener range as our jam recipes, so you don’t need to change anything regarding the sweetener when combining fruit and juice.

      When you say juice, do you mean pure juice or do you mean sieved berries? In our experience, sieved berries result in a different product (pulpy juice) than pure juice, like you get when you strain the fruit through a jelly bag or cheesecloth. Pulpy juice has fruit pulp in it and doesn’t usually require as much pectin to jell as does pure juice.

      That being said, you can combine both the crushed berries and pure juice. We would suggest that you use the amount of pectin and calcium water required per cup of mashed berries plus the amount required per cup of juice. So you need to do the math on that, according to the ratio you are using. It might take some experimentation on your part to get the exact jell you want.

      If you are combining crushed berries and pulpy juice, you could use the same amount of pectin as for crushed berries. It may not jell quite as well. You could also increase the amount of pectin. So, for example, 4 cups of crushed raspberries takes 2 teaspoons of pectin. If you were doing 2 cups of crushed raspberries and 2 cups of pulpy juice, you could increase that to 2-1/2 teaspoons of pectin. You wouldn’t need to increase the amount of calcium water when combining crushed berries and pulpy juice.

      It might take a little experimentation on a small batch to get the result you want.

      I hope this helps and would love to hear how it turns out.

  6. I have an abundance of cantaloupes, and have only found cantaloupe jam recipes out there when I would rather make jelly. I am not sure exactly how much natural pectin there is in cantaloupe, just assuming it’s pretty low. Is there a fruit you would compare it to on the recipe sheet?

    • Dear Victoria,
      We don’t have a tested recipe that we know is safe for water bath canning for Cantaloupe Jelly or Jam. Cantaloupe is a lower acid fruit (pH = 6.13 – 6.58) so lemon juice needs to be added to make it safe for water bath canning. We think you would need to add at least 1/2 cup lemon juice for each 4 cups of cantaloupe juice or pulp. But we can’t guarantee that would lower the pH enough since we haven’t tested it.

      For canning purposes, foods that have a pH of 4.6 or below are considered safe for water bath canning, but we are most comfortable with a pH below 4 since Pomona’s Pectin (unlike other pectins) does not have any acid added to it.

      Unless you have a pH meter and can test the final product, you would need to freeze the jam or jelly to preserve it, not water bath can it. Some day we may get to testing this ourselves, but no guarantees when that might happen.

      So, Cooked Jellies — Low Sugar or Honey made with Pomona’s Pectin generally take 4 teaspoons of pectin powder and 4 teaspoons of calcium water for each 4 cups of juice. We haven’t made Cantaloupe Jelly ourselves, so can’t guarantee if that would work for cantaloupe juice or if you might need a little more pectin.

      You would use our usual sweetener range of 1/2 cup to 1 cup honey or 3/4 cup up to 2 cups sugar per 4 cups of juice.

      Follow the directions on our recipe sheet for Cooked Jam, Jelly — Low Sugar or Honey (Steps 1 thru 6).

      Below is our recipe for Cantaloupe Jam in case you are interested in that also. This recipe also has not been tested for a safe pH for water bath canning and would need to be frozen for preserving it.

      Cantaloupe Jam
      3 Cups pureed melon
      1/4 Cup plus 2 Tablespoons lemon juice
      3/4 C up to 1 1/2 Cups sugar OR 3/8 C up to 3/4 C honey
      3 tsp calcium water
      2 1/4 tsp pectin

      Follow the COOKED DIRECTIONS LOW SUGAR OR HONEY (STEPS 1 THRU 6) on the recipe sheet that comes with the Pomona Pectin.

      If you have more questions, please don’t hesitate to contact us. Thanks for using Pomona’s — and happy jamming!”

  7. I would like to make a star fruit (carambola) jelly and a beautyberry jelly. What are the amounts of calcium and pectin to use for each? South Florida Fruit is ready to be jellied! I have already used your passion fruit and mango recipes with much success. So happy to have found your pectin last week at whole foods! THANK YOU!

    • Dear Sierra,
      Connie has tried to make start fruit jam and jelly and it didn’t jell well. Someone else has told us they did make star fruit jam or jelly (don’t remember which) and it did jell. Since we don’t know what the issue is as to why Connie’s didn’t jell, we haven’t developed a reliable recipe.

      We have no experience with beautyberry. Can you tell me what it is? Is it sweet? tart? What berry is it like? Sweet berries require lemon juice for safe water bath canning — 1/4 cup per 4 cups of juice or mashed fruit, which is 1 Tablespoon per cup.

      If you are talking about jelly (made from juice only, not mashed fruit), our general recipe for jelly is 4 teaspoons of pectin powder and 4 cups of calcium water per 4 cups of juice. If you want to experiment, that would be the place to start.

      If you do try it, we’d love to know your results!

  8. I found your hot pepper jelly instructions on the sheet that comes with the pectin, but I want to make pepper jelly using JUST jalapenos. Would I just use 1 1/2 Cups of jalapenos?

    • Dear Linda,
      You can substitute 1 1/3 cups of chopped jalapeno for the 1 cup of chopped bell pepper and 1/3 cup chopped jalapeno in our recipe. I would expect it to be a very hot jelly! You can do any ratio of peppers that you want as long as you don’t exceed 1 1/3 cups of chopped peppers when following that recipe.

      After you have stirred the pectin into the 1/2 cup sugar or honey and dissolved the pectin in the boiling pepper-vinegar mixture, you can add whatever amount of additional sugar or honey you want to. You don’t have to stay within the amount of sugar in the recipe if the jelly is super hot and needs more sugar. Just be sure you stir the pectin into the 1/2 cup of sweetener and only add the remaining sweetener after the pectin is dissolved.

      I hope this helps — and happy jamming!

  9. I want to make Sweet Guava Jelly. Do you by any chance have a recipe . Also how should I treat the pulp. Should I add more water to the pulp or strain it. Thanks.

    By the way your pectin is GREAT!!!

    • Dear Tracy,
      For Mulberry Jelly, you can use the same recipe as the recipe on our instruction sheet for Sweet Blackberry Jelly. The important thing for Mulberry (like Sweet Blackberry) is that you need to add the 1/4 cup lemon juice for every 4 cups of Mulberry juice. This is necessary in order to be sure the jelly is acid enough for safe water bath canning.

      I hope this answers your question. Thanks for using Pomona’s and happy jamming!

  10. I wish to make a no sugar version of wine jelly for my diabetic sister. I am confused as to the steps involved in converting this to stevia…can you help?

    • Dear Beth,
      I have just added our recipes for Red Wine Jelly and White Wine Jelly to our website in the Jelly section of the recipes page. You should find them there.

      You can use one of these recipes, but you also have to use the directions that come with the pectin (you can find the latest revision of the colored directions on our website: http://www.pomonapectin.com/directions/).

      If you are using cup-for-cup stevia, you can just follow the directions given in the recipe, substituting cup-for-cup stevia for the sugar.

      If you are using stevia concentrate, you want to look for the section (on what we call the back side of our colored directions) — Directions for Cooked Jam, Jelly, Jello — Stevia Concentrate or No Sweetener.

      Follow Steps 1, 2 & 3 as written in the wine jelly recipe. You will not be able to do Steps 4 & 5 if you are using a concentrated stevia so you will be following Steps 4 & 5 from the colored directions in the aforementioned section — Directions for Cooked Jam, Jelly, Jello — Stevia Concentrate or No Sweetener. In Step 4 you will be using 1 cup of your measured wine from the sauce pan. When you have completed Step 4, follow Step 5. You will go back to the Wine Jelly recipe for Step 6.

      Thanks so much for using Pomona’s — and happy jamming!

  11. I have been given muscadine grapes! I would love to make a low sugar jam/jelly using Pomonas but I cant find a recipe to follow. Can anyone help?
    Thank you!

    • Dear Mary,
      You can make what we call Grape Butter with Muscadine Grapes by following the recipe on our website for Concord Grape Butter. (http://www.pomonapectin.com/recipes/concord-grape-butter/) It is not necessary to include the cinnamon and cloves unless you want to. We call this recipe grape butter because the skins are not included but you are working with a thick pulpy juice, not a pure juice.

      When making grape butter, jam, or jelly, lemon juice is required (1 Tablespoon per cup of mashed fruit or juice) for proper acidity for water bath canning if the grapes are sweet. Concord Grapes are an acidic grape and lemon juice is not required. Our understanding is that Muscadine Grapes can be sweet or tart.

      If your Muscadine Grapes are sweet, you would need to add the lemon juice as stated above for grape butter, jam, or jelly. You need to determine the sweetness or tartness of your grapes. You can always add the lemon juice to be on the safe side.

      We call it Grape Jam if you are using seedless grapes and want to include the skins. To make grape jam, follow the same recipe as Strawberry in the Cooked Recipes – Low Sugar or Honey section of our recipe sheet. You should put the grapes through a food processor to chop up the skins so they cook nicely into the jam. Remember to add the lemon juice as stated above if your grapes are sweet, or just to be on the safe side if you aren’t sure.

      You can make Muscadine Grape Jelly by following our standard jelly recipe for the amounts of pectin, calcium water, and sweetener, and adding the lemon juice as above.

      I hope this helps — let us know if you have more questions. And thanks for using Pomona’s!

  12. I would like to make jellied cranberry sauce. I understand that cranberries have a lot of pectin, but I have also read that it is recommended to use some pectin to be sure the sauce will set properly. As always, Pomona is my only choice! How much (and calcium water) would you suggest I use per cup of fruit?

  13. I love your pectin in all of my jams and jellies. My family really loves to taste the flavor of fruit rather than sugar. Being able to make low sugar recipes is a wonderful thing.

    Now I would like to make pate de fruit (fruit jellies candy). Any suggestions on amount of pectin increase so that I might have a more solid form of jell? I would be using various fruits, though probably one fruit in each flavor, i.e., raspberry or peach, or any other fruit. Thank you so much!

    • Dear Nancy,
      Thanks so much for using Pomona’s, and glad you like it.

      The instructions for making jelled fruit candy are on the FAQ page of our website, in the section “How to Use Pomona’s.” I have copied them in below. I need to get those instructions into the recipe section! Maybe this week . . .

      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.

    • Hi Debrah,
      Haven’t made anything with hawthorn apples, but our understanding is that they are a tart fruit, so you can use the same recipe as crab apple jelly, which means you don’t need to add the lemon juice.

      If your hawthorn apples are sweet, you would add 1 Tablespoon of lemon juice per cup of fruit juice, as the recipe for sweet apple jelly says.

  14. Raspberry peach jam is a family favorite. I noticed that the pectin amounts are different for raspberries vs peaches. Should I use the greater amount which is required for peaches and if so will that still be okay for the raspberries which require less? Thanks.

    • Hi Kathy,
      To make raspberry peach jam, you would use the amounts of pectin and calcium water for each type of fruit based on the number of cups of mashed fruit of each type that you are making the jam with.

      You would also need to add the correct amount of lemon juice for the number of cups of mashed peaches.

      For example, raspberries take 1/2 teaspoon each of pectin and calcium water per cup of mashed raspberries. Peaches take 3/4 teaspoon of pectin and 1 teaspoon calcium water per cup of mashed peaches. So if you do 2 cups of mashed raspberry and 2 cups of mashed peach, that would be 2 1/2 teaspoons of pectin and 3 teaspoons of calcium water.

      Plus you need 1 Tablespoon of lemon juice per cup of mashed peach. so you would use 2 Tablespoons of lemon juice.

      You need to do the math for whatever ratio of fruit you will use.

      I hope this is clear — good luck and would love to know your results!

  15. Hi there, I’m trying to make a red pepper jelly with Pomona’s Pectin. Is there a recipe to make this with honey? None of the directions seem to say anything about peppers. Thanks!

    • Hello Lynne,
      If you look on the instruction sheet that comes with Pomona’s under Cooked Recipes you will see at the bottom of the jelly section, a recipe for Hot Pepper Jelly using either sugar or honey. You can find the instruction sheet here.

      You can put whatever type of peppers you wish, but since peppers are not an acid fruit, you don’t want to vary the amount of peppers in relation to the amount of vinegar or the recipe won’t be safe for canning.

    • Hello Debbie,
      We actually have a recipe for Garlic Jelly on the website. Go to the Recipes page and scroll down to the bottom of the page and click on Recipe Card #1. Garlic Jelly is the third recipe listed. The recipe is made with sugar, but you can use any sugar substitute that measures like sugar. If you are using a liquid sweetener like honey, you can use 1/3 cup up to 1/2 cup honey to stir the pectin into. Once the pectin is dissolved, you can taste and add more sweetener at that point if it is needed.

      Be sure to follow the Directions on our instruction sheet that comes with the pectin for Cooked Jam or Jelly.

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