July 2012

Pomona’s Pectin

Posted on July 29, 2012 at 1:45 pm in

I thought it would be a good idea to break out the information about Pomona’s Pectin into a separate article.

Q: Where can I buy Pomona’s?
A: You can buy it online in bulk, which is what I would recommend.

Q: What makes it different from the regular stuff?
A: You can double, triple, quadruple, or whatever your recipe size. You can also make jam with no added sugar, or make it with honey or other complex syrups instead, while still using less sweetener than regular pectin.

Q: Wait – regular pectin always says “don’t double”. How can you double up the recipe with Pomona’s?
A: Because it doesn’t set with sugar – it sets with calcium water.

Q: Calcium water? What’s that?
A: In the instructions it tells you how to make the calcium water with the provided sachet of calcium powder – 1/2 teaspoon of calcium powder to 1/2 cup of water. Shake them thoroughly together and store the calcium water in the fridge. Discard it if it discolours or gets moldy.

Q: So, you’re telling me this is a form of pectin that allows me to scale my recipes up or down, allows me to make jam or jelly without added sugar, or by using honey instead? Really?!!?
A: Yup!

Q: So where were you on the night of the 15th?!!?
A: This interview is over!

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Reduced Sugar Cherry Jam

Posted on July 28, 2012 at 7:17 pm in

I am loving the results I get with Pomona’s Pectin. The jam tastes like fruit gently stewed in honey. Wonderful.

4 cups, mashed or chopped, pitted cherries
1/4 cup lemon or lime juice
4 tsp calcium water

Place these ingredients in a large saucepan and start to gently heat.

1 cup honey (or, if you must, 3/4 to 2 cups sugar)
3 tsp Pomona’s pectin mixed thoroughly into the honey (or, yuck, sugar)

Bring the fruit/juice/calcium water to a BOIL. Pour the honey/pectin mix into the saucepan and stir while bringing the mix back to the boil. Pour cherry jam into heated jam jars, lid up, and stick into your boiling water bath canner for 10 minutes. Once the 10 minutes is up, take off the heat, remove lid from the canner, leave for 5 minutes, then place jars onto a cookie sheet to cool over night. Enjoy!

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