You sure can! Simply allow the frozen fruit to thaw before mashing and measuring. It should resemble fresh fruit as much as possible, so if there is a lot of extra liquid, feel free to pour it off. Happy jamming!
I just came here to tell you that today I used Pomona pectin for the first tiem and color me impressed!!! We're right in fresh strawberry season right now here in the Niagara region of Ontario and I made a triple batch today, which is near impossible with Certo or other regular pectins. It gelled perfectly and I love that I can now make jam without boiling it down so long, because I use the minimum amount of sugar not only for our health but to preserve the fruit in as near it's natural state as possible. After all, if you enjoy it off the plant, tree, or vine, why not keep it near that taste? I only bought one packet, but I'm definitely going to order a pound for bulk savings from your online vendor here in Canada.
@@pomonapectin2503 Just an update- your pectin gelled very hard, but so different than other commercial pectins as it is actually has a very soft mouthfeel. Also, I always macerate my fruit overnight to extract liquid, so I have leftover to make pancake syrup. I used your tip of using 1/4 of the calcium water and pectin to make and it worked perfectly.
I've seen your strawberry huller in the thrift...didn't know what it was. But I do now!! Lol I love your vintage tools and bowls. I have some of the same ones.. lol.. Great recipe!
Hi Connie, great instructional video but I have one question. Doing some research into the Ball jam and jelly maker. Could you use pomonas pectin in this machine? If so, what would be the instructions. Thanks a bunch
Thanks so much for choosing Pomona's Pectin and for reaching out to us! Yes, you can use Pomona’s to make jam in your electric jam maker or bread machine. You will need to follow a Pomona’s recipe and the basic directions for Cooked Jam - Low Sugar or Honey for it to work properly. You need to mash & measure the fruit into a bowl. If our recipe is too big for your machine, then you can do a half recipe. Add the calcium water & lemon juice (if called for) and stir well. Then mix the pectin into the sugar (or other sweetener) and then add the pectin-sweetener mix into the bowl of fruit and stir well. Then put the bowl of jam mixture into the machine and turn it on. Happy jamming!
@Pomonasuniversalpectin -- I noticed you didn't skim off the top of the mashed strawberries before ladling into jars. Is this bc there isn't a foam to skim off?
Hello Michelle, we sure do! It can be found on the direction sheet that come with every purchase of Pomona's Pectin or on our website. Happy jamming! pomonapectin.com/blueberry-jam/
The calcium water can be stored in the fridge for several months (will just need to be tossed if it has any floating bits or smell or color to it). It can also be stored in the freezer and will keep indefinitely, and will just need to be thawed before use. We also highly recommend labeling your jar of calcium water, as it seems to be the first item tossed when cleaning the fridge/freezer 😉. Happy jamming and please let us know if you have any other questions, we are here and happy to help!
If I plan to purée my strawberries in a blender instead of simply smashing them, is the ratio of pectin to berries still the same, 4 cups of purée will be more berries overall than 4 cups of smashed ones.
Hello Kim! If you are wanting to puree your berries, you will still use 4 cups of measured puree. Now because your fruit will be more liquid vs. chunks, you will want to increase your pectin to 3 teaspoons instead of the recommended 2. Everything else will stay the same. Happy jamming!
It's been about 3 days, and it hasn't gelled. Is there something I can do at this point? I have a feeling that either I used too much calcium water, or I didn't boil the mix long enough. Can I reboil? If not, at least I have a delicious syrup for pancakes. LOL
Hello there! Yes, you can certainly reprocess it. You will want to follow our Fix B from our troubleshooting page on our website. Happy jamming! pomonapectin.com/jell/fix-b/
Thank you! I'm so glad there's a non-GMO alternative! I made my first batch, and it was my first ever canning experience. I made American Beautyberry Jelly, and it turned out well delicious!
Thank you -- great, straight-forward demo. Got my 1st packet of Pomona's today in the mail (in the UK!) and I'm really looking forward to trying it. I have made a lot of jam and chutney this year and the amounts of sugar called for were staggering. And, honestly, masked the taste of the fruit to such a degree that we found it very disappointing. Looking forward to trying something new.
I just bought my first box of Pomona's and will get experimenting this weekend. One thing that has me confused though, it mentions the pectin must get mixed into a LOW sweetener juice (or even water) before adding to the fruit mash but in the video it is mixed straight into sugar/agave
There are two sides to our instruction sheet. One side has recipes for low sugar/honey. The other has recipes for using juice concentrate instead of sugar/honey.
I am so happy I found you. I used to buy this product and could no longer find it in a store. I have seen that it can be purchased on line now so I will be doing that. Thank you so much.
Hi! I would like to ask for permission to use a few shots from your video for my school assignment. I need to make a short advertisement video for my entrepreneur project. It’ll help me a lot if you allow me. Hope to receive feedback from you. Thank you and have a good day!
I made a batch of strawberry jam with low sugar and it had so much foam I kept spooning out the foam. I followed the instructions and the jam is to liquid and still foaming in hot processed the jars. This is the first time I use Pomona pectin I am very disappointed because it was a lot of work and the results were nothing like the jams I have made before. I have been canning for over 40 years I am very sad 😞 the jam looks un appealing it took me 12 hours to can my batch I am so tried I just want to cry 😢.
Hello Annette, Not a dumb question at all! If you and your home can go through 16 oz of freezer jam in about a weeks time, you can absolutely use a 16 oz jar...but from our experience, it is more manageable to go with smaller jars. Thanks for choosing Pomona's Pectin and for the great question!
Hi miamisweets, Yes, you can use any sweetener with Pomona's Pectin. Please visit our website, www.pomonapectin.com where you will find the directions and recipes that come with pectin as well as many other recipes. There is lots of information about using different sweeteners on the FAQ page, Section 5. Glad you like the video -- thanks for writing. Mary Lou
Hi George, We have never used calcium chloride with our pectin. We recommend using the monocalcium phosphate that comes with the pectin. Please contact us at info@pomonapectin.com if you don't have any. Mary Lou
Love Pomona Pectin. I've made,peach, grape,mango jams love it. I'm a diabetic and I love the fact that I do not need to use all that sugar In my jelly, jam. I love the taste of the fruit that comes out when prepared with your product. I do not miss all that sugar...
I made pectin, did the alcohol test and it looks good, but it didn't take when I used it to male Jam,.. Not sure why ..? :( Anyone knows how much of this home made pectin I should use ,? thanks
+Going Natural Hi, Have never made or used home made pectin so can't tell you how much to use. I can tell you, however, that home made pectin is a high-sugar pectin so it would likely need a greater proportion of sugar than fruit in the jam and just the right amount of acid (lemon juice or vinegar) to produce a jell. Hope this helps. Mary Lou for Pomona's Pectin
Thanks Mary Lou :) I will try different and I'm working on making Jam/Jelly w/o using sugar. I think the flavor and sugar in fruits is sufficient for me. :)
Great video! Thank you! I am happy to find your pectin. I have family and friends who are diabetic and have other health concerns. And I cannot fathom using pints of sugar in my jam as with other pectins.
hi. i do not like mashed fruit jams, but whole (or halved) fruit. more like preserve than "jam." how would this work with strawberries? please respond. i have already bought your product, but not sure if it would work for preserve---meaning, fruit not mashed?
@@PhilosophyEd oh, how about in their officer drawers? come on. they are fishing for clicks on their website. otherwise, like other cooks on youtube, they would give the measurements as they cook. thumbs down for their greed
@@terrim.602 yes, it would be a preserve. AND the way to do it is to cut the fruit at least in two, cover in sugar (the total amount needed), then cover and keep in a cool place overnight, and then cock it gently the next day in its own juices for like 20 minutes. thatz all.
I just made a batch of jam following these directions with berries from my Garden......the results, EXQUISITE!!!!! I am now a Pomona customer for life.
@ppearson2007 Thank-you for the compliment on our video. We would like to make more videos but they are a lot of work and now we are very busy selling pectin. I am happy to hear that you are re-discovering the wonderful flavors or your local fruits. ~ Connie
Hello Connie & Pomona's Pectin! this is a wonderful instructional video! Being "weaned" off of commercial pectin (with a zillion cups of sugar) by using your product and I am re-discovering the wonderful, natural flavors of my local berries and fruit! LOVE your Pomona Pectin! [I just bought it in bulk too!] I hope you can do more instructional videos in the future - especially for using your pectin in other uses (like sauces, fruit glazes, gelatin molds etc.)
