Making Apricot Jam TWO Ways with Pomona's Pectin

Making Apricot Jam and Pineapple-Apricot Jam using Pomona's Pectin.
Find Pomona's Pectin recipes here: pomonapectin.com/
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Timestamps:
00:00 Video Intro
03:01 Pomona's Pectin - What you get
04:54 Making Calcium Water
05:30 Storing Pomona's Pectin & Calcium Powder
05:50 Apricot Jam
13:33 Pineapple Apricot Jam
23:36 Out of the Canner
23:56 Wrapping it up & Taste Test
25:28 Princess Says Hi!
Music by Epidemic Sound - www.epidemicsound.com

[@shannonnewman9202]

I bet either of these will be really good as a filling in a “thumbprint” cookie as well.

[@shannonnewman9202]

These look delicious! The apricot pineapple jam is very good for pork! You can also add your favorite spicy asian sauce (like a chili sauce) or just some chili flakes, garlic, and ginger and use it as a sweet and spicy sauce for pork meatballs.

[@PennyPincherPantry]

Great idea!! It was delicious on the pork chops. I'll definitely have to try it in a sweet & spicy sauce.

[@jeanninemassey2462]

I just had a wonderful apricot filled turnover at my local farmers market . It was so delicious 😊

[@PennyPincherPantry]

That sounds fantastic.

[@sandyjones1014]

My goodness that seems like alot of sugar? That equals 1/4 cup of sugar to each cup of fruit? 😮

[@PennyPincherPantry]

Thank you for the comment. It may seem like a lot but considering a recipe using regular pectin would call for 3-5 cups of sugar, 1 cup really isn't that much. You also only use maybe 1-2 Tbsp at a time so unless you eat the entire jar in one sitting, you're not getting much sugar. That being said, I like that Pomona's Pectin can be used with other sugars and sugar substitutes so you can use honey, Stevia or even artificial sugars if you're going for a more natural or no sugar product. Have a blessed day.