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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / Substituting Pomona's Pectin for Ball Pectin
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    Substituting Pomona's Pectin for Ball Pectin

    marilynshipley
    Wed Apr 17, 2013 12:07 pm
    Newbie "Fry Cook" Poster
    Hello:
    I've been looking all over for a strawberry jam recipe that uses Pomona's pectin but isn't a "low sugar" recipe. I like my jam sweet but in moderation. I also like to add lemon juice. Does anyone know if I can just substitute Pomona's pectin for Ball pectin in a Ball recipe? I like that the recipe for strawberry jam includes lemon juice and ample sugar, but I don't like Ball pectin. Does anyone know of a Pomona's recipe that uses more sugar and lemon juice, or if I can just substitute Ball for Pomona's?

    Thanks a lot! icon_smile.gif

    Marilyn
    MaryLou@Pomona's
    Wed Apr 17, 2013 8:03 pm
    Newbie "Fry Cook" Poster
    Hi Marilyn,
    This is Mary Lou from Pomona's Pectin. You can't just substitute Pomona's in a recipe that's written for Ball or Sure-Jell. Pomona's works differently from other pectins and you need to follow the directions for Pomona's when using it. Most other pectins require a certain amount of sugar to activate their jelling power. Pomona's is activated by calcium (comes in the packet with the pectin), which is why it will jell with low amounts of any sweetener.

    Pomona’s is different from other pectins also because it is not pre-mixed with dextrose. This means that you cannot add the pectin powder directly to the fruit or the pectin will lump.

    Another 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. You always stir the pectin into an amount of dry sweetener that is no more than 1/2 the amount of mashed fruit or juice. Always stir the pectin into an amount of liquid sweetener that is no more than 1/4 the amount of mashed fruit or juice.

    If you want your jam sweeter than the high end of the Pomona's range, you can add any remaining sweetener after the pectin is dissolved. So, you can make sweeter jam if you like, but you need to follow the directions for how to add the additional sweetener.

    If you've never bought or used Pomona's before, consider going to our website: www.pomonpectin.com. If you go to the Recipes/Directions tab you can look at or download our directions before purchasing. We also have many FAQs on our website that you might find interesting.

    If you still have questions, please contact me or my sister at info@pomonapectin.com or call our Jamiline: 413-772-6816. Happy Jamming!
    MaryLou@Pomona's
    Wed Apr 17, 2013 8:04 pm
    Newbie "Fry Cook" Poster
    Oops, I forgot to mention the lemon juice -- you can add lemon juice to the strawberry jam recipe if you like, no problem.
    Morningfeather
    Wed May 01, 2013 3:04 pm
    Food.com Groupie
    Thank you both for the question and reply regarding Pamona's Pectin... I have been curious myself! I am going to your website for the wonderful information you referenced. How very nice to have that offer available. Thank you again.
    MaryLou@Pomona's
    Wed May 01, 2013 3:23 pm
    Newbie "Fry Cook" Poster
    Hello Morningfeather,
    Glad to be of help -- and happy that you are discovering Pomona's! Many people, once they discover Pomona's and learn how to use it, never go back. Don't hesitate to contact us if you have unanswered questions.
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