I used Pomonas for the first time last year and I’m a convert! I prefer a softer set so I cut back on the pectin a bit on my recipes. It’s so much more affordable than traditional pectin too. Your sweater is pretty btw, that color suits you
Thank you Carter. Beautiful Raspberry Jam. I have about 10 pounds of soft dried apricots that I purchased at Sprouts on a great bulk sale. Need to make this a priority. Have a great Sunday.
Sounds great! Don't forget the apricot date chutney too! It uses dried apricots. th-cam.com/video/yiGZ3RAxui0/w-d-xo.html Good to see you, Donna! Have a great week.
Thank you for the recipe as well as the links for Allulose.. I am one of those people that was apprehensive to use Pomona’s pectin.. I have a box and will be trying it!
Your videos motivate me so much to get to canning. I have two big bags of beef bones in my freezer that I'm going to get going in my roaster today. Excited to can a bunch of beef broth! Thanks Carter!
Can you do a video with your absolute favorite things you've canned. I'm a new canner and I have learned all that I do from watching your videos. Everything I've tried came out beautifully. You have a lot of recipes, so I just about what your absolute favorite ones are.
I purchased it also on my last azure order, jam will be on this years list. I'm totally out of hot pepper jelly also. Today I canned ten pints of sweet and sour red cabbage with apples. Tasted good before it went into the jars so here's hoping! Yesterday I squeezed 10 more quarts of grapefruit juice, back into canning mode it seems. Refried beans going into the freeze dryer, mashed potatoes just came out. Have a great week!
Keep me posted on your cabbage. It sounds great. I need a total restock on my jams and preserves this year, so we'll do a good bit of it. I know David would like some hot pepper jelly!
I used Pomona's pectin with honey to make strawberry jam (from fresh organic strawberries) a couple of months ago. Followed the direction to the letter, but the results were less than desirable. The color of the strawberries changed from a bright red to a dull light brick color. The strawberries also separated in the jar - the top of the jar was a chunky almost brick-gray color and the bottom was a little redder (but not much) and more gelatinous. I still mix it together when I use it, and the taste is good (not great). Needless to say, I won't be doing that again. I'm going to try using allulose when I make more jam this week. Fingers crossed.
I need to try the Pomona pectin; I bought the cookbook and the pectin already. Plus I had no idea there was a freezor challenge.. Oh My! Thank you, Carter. Have a great day!
I'm new to canning and have learned soooo much from your videos. I am enjoying learning from you. My sister-in-law told me about Pamona's Pectin. I ordered the pectin and the Preserving with Pamona's Pectin book. I have been looking things over this past week and today I thought to myself..."I wonder if Carter from Grow and Preserve has a video using Pamona's?" About 5 mins later I check my phone and there was the notification that you had a new video.....about using Pamona's Pectin!!! Well, how 'bout that? Perfect timing. Thank you for doing that just for me! 😂❤
I aim to please, Nancy! Love the perfect timing! You'll enjoy the cookbook! We'll do several more recipes from it this season. Keep me posted on your progress!
So thankful you did this video this week. I've had some boxes of pomona's pectin in my storage and haven't used them because I just haven't looked up how to use them and I don't want to mess it up. Will update you when I do some jam this season! (Gotta hold myself accountable! :D) I think I'm gonna do the full shebang and do the allulose as well, because I have 2 bags of it I've just not used. Shame on me, I know. Let us know how it comes out!
It turned out great! Raspberry jam is one of my favorites. We must get you using your Pomona's pectin and allulose this year, Blue! I'll be restocking my jam shelf this year, so I'll keep you busy! Good to see you!
It's my favorite jam, but I would have to run it through the strainer for the seeds. The ungodly amount of sugar is why I haven't made many jams. We don't have fruits yet on our land so buying the fruit and the sugar is a bit spendy at the moment. We also rarely eat jam, but when we finally start getting fruits, we might have to lol.
I have Pear trees, blueberries, blackberries, raspberries and strawberries strawberries. I have 2 apple trees that are 2= years old but no fruit yet and 2 bananas but no fruit yet
I'm glad you made this video, Carter. 😊 I've always wanted a great explanation of how to use Pomonas Pectin, and you've delivered. Have a fantastic week, take good care.😊
First thank you so much Carter for replying to me about the spice jars you use. My order from amazon Canada is coming today and looking forward to transferring all my spices into them. I really like keeping things in glass as to plastic. I can taste plastic sometimes when you store your goods in plastic containers. I have never used pemonas pectin and will look into this for sure. I use a sugar alternative as well. Jams and jellies are just too sweet and really do not need all that sugar. Have a wonderful week to all.
Did you know Pomona pectin comes in one pound package? Which equals to 16 of the little and expensive boxes. Azure sells it. Pomona web site sells it, also. Does not expire. I make a double batch each time. I use one cup of honey with four cups of mashed fruit. So a double batch would be eight cups of mashed fruit and two cups honey. While the fruit and calcium are heating up, I stir the honey and pectin together. When the fruit has come to a boil, I add the honey, pectin mixture to it. Then bring to a boil, and fill jars up, and water bath can. I do use a bit more pectin and calcium solution. I am not an exact measurement type cook. I leave the seeds in the fruit.
Hi.Carter, I’ve been watching for awhile and I really like the kitchen remodel! I’m hoping we get a grand tour. I’m in the process of building a small house and was wondering what countertops you chose.
Thanks, Denise! You will definitely get a tour once the fridge finally arrives. I kept the original countertops but chose White Sand quartz for the new island and appliance pantry. For awhile there, my counter was covered with stone samples smeared with tomato sauce, grape jelly, wine, and coffee. The quartz (even the white) survived them all!
So the Pamona's pectin COMES with the calcium packets? didn't know that, one of the reasons I haven't wanted to try it. Raspberry jam is such a treat isn't it?! :)
I made pepper jelly with Pomona's Pectin, Allulose, & Stevia extract yesterday and at 24 hrs it is still not set. I have used that combination of sweeteners in blueberry jam and had excellent success. In your opinion, should I decant the jelly, remeasure and repeat the calcium/pectin additions again to try and fix it. The paper insert doesn't call for any lemon juice in pepper jelly. TIA for your reply.
Yes. I would definitely go for the do-over, measuring everything very precisely and ensuring you get back up to a boil. You'll need a bit more allulose to mix with your pectin. I have definitely caught myself overshooting the 4 cup measurement. Keep me posted.
Carter I am wondering about the possibility of making a raspberry cordial with a sugar substitute for summer use. There seem to be recipes with a touch of vinegar and some without. Any thoughts or have you tried any that could be on the shelf for quick use during these hot days ?
Hmmm. I haven't made any cordials, Karen, but aren't they usually fermented? I don't know that a sugar substitute would work for fermentation. I use real sugar in my kombucha, but by the time it gets to my preferred taste, there is very little sugar left.
It is pricey, but remember that unlike regular pectin, you are not using the whole box for one recipe. It's just a couple of teaspoons for each batch. However, Vitacost is a bit cheaper at the moment. www.vitacost.com/pomonas-universal-pectin?ta=pomonas&t=pomonas If you sign up for email, you'll get 20% off your order.
Although I am not a fan of raspberries, I hope to make some blueberry and strawberry preserves this year. Does monk fruit work the same way as the Allulose? I have heard from some You Tubers that artificial sweetener does not hold up as well as sugar, so have been hesitant to use it. I guess I need to read up on Allulose, since I've only heard it mentioned here (which is a good thing LOL).
There's a recipe in the Pomona's Pectin cookbook using monk fruit, but it uses a 1:1 measure, which means the monk fruit is mixed with something like erythritol. I have tried pure monk fruit, and to me, the taste changes with processing. Regular sugar does help to preserve the color and texture of whatever it is you are canning. Allulose and the other non-nutritive sweeteners don't do that. I generally plan no more than an 18 month supply of any "sweet" product in which I'm using Allulose. Before that, and sometimes beyond, I see no difference.
@growandpreserve The monk fruit that I use does have erythritol and is used as a 1:1 ratio. I may try a couple of jars this summer and see how they do. I don't mind even doing half sugar/half monk fruit since I don't eat jelly very often.
I assume you're talking about the allulose, Ty? I find it holds color well for at least 18 months or so generally. Sugar's role in preservation is to maintain color and texture. Allulose doesn't have those properties, but I have peach preserves and apple jelly on my shelf from two years ago, with no darkening or loss of color. Is there a particular recipe that hasn't done well for you?
I am very disappointed in the way my strawberry jam came out using Pamona Pectin. It is a blob of strawberries with and not very strawberry tasting..Not sure what I did wrong.
Hmmm. It sounds like a possible strawberry issue rather than a pectin issue. If you're making a true jam, the strawberries should be very ripe and pretty well mashed throughout. Maybe you were going for more of a preserve? It is very hard to get the "suspended strawberries" that you find commercially. Regardless of the pectin you use, the directions for preserves need to be followed meticulously. However, the only thing that should impact the taste of the strawberries is the strawberries themselves.
Allulose does not preserve the color and texture of fruit the same way sugar does. However, in my experience, jams and other fruit based products hold well for 12ish months, with little change in color or texture. I should check to see if the recipes that also include lemon juice or vinegar hold better. Hmmm. Food for thought. Thanks for the question!
Oh finally, a video using Allulose instead of sugar. Thank you.
You are most welcome.
Thank you! Looking forward to trying Allulose sugar substitute.
You are so welcome!
I am so happy to see you use an alternative to sugar. I will be doing this.
All my jams and "sweet things" use Allulose, rather than sugar (except the very decadent pecan pie in a jar!)
I used Pomonas for the first time last year and I’m a convert! I prefer a softer set so I cut back on the pectin a bit on my recipes. It’s so much more affordable than traditional pectin too.
Your sweater is pretty btw, that color suits you
So glad you've discovered Pomona's, Karen! Thanks! I like this sweater too. I've had it for years.
Thank you Carter. Beautiful Raspberry Jam. I have about 10 pounds of soft dried apricots that I purchased at Sprouts on a great bulk sale. Need to make this a priority. Have a great Sunday.
Sounds great! Don't forget the apricot date chutney too! It uses dried apricots. th-cam.com/video/yiGZ3RAxui0/w-d-xo.html Good to see you, Donna! Have a great week.
Re watched the chutney video. Will be getting out the Big Blue canner.
Thanks again. @@growandpreserve
Thank you for the recipe as well as the links for Allulose.. I am one of those people that was apprehensive to use Pomona’s pectin.. I have a box and will be trying it!
Hooray, Vicki! Keep me posted.
Your videos motivate me so much to get to canning. I have two big bags of beef bones in my freezer that I'm going to get going in my roaster today. Excited to can a bunch of beef broth! Thanks Carter!
Woohoo, Emily! Keep me posted!
Can you do a video with your absolute favorite things you've canned. I'm a new canner and I have learned all that I do from watching your videos. Everything I've tried came out beautifully. You have a lot of recipes, so I just about what your absolute favorite ones are.
That would be fun! I'll add it to the list. Thanks for the suggestion!
I purchased it also on my last azure order, jam will be on this years list. I'm totally out of hot pepper jelly also.
Today I canned ten pints of sweet and sour red cabbage with apples. Tasted good before it went into the jars so here's hoping! Yesterday I squeezed 10 more quarts of grapefruit juice, back into canning mode it seems. Refried beans going into the freeze dryer, mashed potatoes just came out. Have a great week!
Keep me posted on your cabbage. It sounds great. I need a total restock on my jams and preserves this year, so we'll do a good bit of it. I know David would like some hot pepper jelly!
I used Pomona's pectin with honey to make strawberry jam (from fresh organic strawberries) a couple of months ago. Followed the direction to the letter, but the results were less than desirable. The color of the strawberries changed from a bright red to a dull light brick color. The strawberries also separated in the jar - the top of the jar was a chunky almost brick-gray color and the bottom was a little redder (but not much) and more gelatinous. I still mix it together when I use it, and the taste is good (not great). Needless to say, I won't be doing that again. I'm going to try using allulose when I make more jam this week. Fingers crossed.
Jade, so sorry you had a lousy result with honey. I have never tried making a jam with honey. I hope you have a great result with the allulose!
I need to try the Pomona pectin; I bought the cookbook and the pectin already. Plus I had no idea there was a freezor challenge.. Oh My! Thank you, Carter. Have a great day!
Freezer challenge is what we've been calling the pantry challenge at home. Trying hard to keep the focus on clearing out the freezer!
I'm new to canning and have learned soooo much from your videos. I am enjoying learning from you. My sister-in-law told me about Pamona's Pectin. I ordered the pectin and the Preserving with Pamona's Pectin book. I have been looking things over this past week and today I thought to myself..."I wonder if Carter from Grow and Preserve has a video using Pamona's?" About 5 mins later I check my phone and there was the notification that you had a new video.....about using Pamona's Pectin!!! Well, how 'bout that? Perfect timing. Thank you for doing that just for me! 😂❤
I aim to please, Nancy! Love the perfect timing! You'll enjoy the cookbook! We'll do several more recipes from it this season. Keep me posted on your progress!
Got the book for Christmas along with pectin and looking forward to trying it. Thank you!
Mary W
Yay, Mary!
I will be stocking up on the Pomona pectin. And using your recipes. 🎉
I think you'll be very happy with Pomona's Pectin.
So thankful you did this video this week. I've had some boxes of pomona's pectin in my storage and haven't used them because I just haven't looked up how to use them and I don't want to mess it up. Will update you when I do some jam this season! (Gotta hold myself accountable! :D) I think I'm gonna do the full shebang and do the allulose as well, because I have 2 bags of it I've just not used. Shame on me, I know. Let us know how it comes out!
It turned out great! Raspberry jam is one of my favorites. We must get you using your Pomona's pectin and allulose this year, Blue! I'll be restocking my jam shelf this year, so I'll keep you busy! Good to see you!
It's my favorite jam, but I would have to run it through the strainer for the seeds. The ungodly amount of sugar is why I haven't made many jams. We don't have fruits yet on our land so buying the fruit and the sugar is a bit spendy at the moment. We also rarely eat jam, but when we finally start getting fruits, we might have to lol.
I hear you on the crazy amounts of sugar some recipes use!
So glad you are doing this, I thought about trying it. This summer when I have fruit I'll review this video
I think you'll like it, Tammy!
I've been working on strawberry preserves and jelly. I use Pomona too. Love how it uses less sugar and jells every time.
Strawberry preserves are high on my list this year, Neppie! I've been out for way to long. Glad you're enjoying Pomona's pectin.
Oh I am so going to try this! Thanks for sharing this!
I love pemonas pectin and book been using it for a few years and it is how I can all my jams
Hey, Dani! So glad you're enjoying Pomona's pectin. I can't remember what fruits you grow, but I seem to recall some fruit trees?
I have Pear trees, blueberries, blackberries, raspberries and strawberries strawberries. I have 2 apple trees that are 2= years old but no fruit yet and 2 bananas but no fruit yet
Beautiful!! So easy!! Thanks Carter!! ❤
You are so welcome!
You look beautiful in that sweater! I love that color on you.
Thanks, Cindy! It's one of my favorite sweaters. Not sure why I don't wear it more often.
Definitely going to try this one. Have all the ingredients.
Perfect! I think you'll love it.
I'm glad you made this video, Carter. 😊 I've always wanted a great explanation of how to use Pomonas Pectin, and you've delivered. Have a fantastic week, take good care.😊
So glad it was helpful, Shannon! Good to see you.
First thank you so much Carter for replying to me about the spice jars you use. My order from amazon Canada is coming today and looking forward to transferring all my spices into them. I really like keeping things in glass as to plastic. I can taste plastic sometimes when you store your goods in plastic containers. I have never used pemonas pectin and will look into this for sure. I use a sugar alternative as well. Jams and jellies are just too sweet and really do not need all that sugar. Have a wonderful week to all.
Sheila, you're going to love those jars! Pomona's pectin sounds like an excellent tool for you, if you're over all the sugar as I am!
Did you know Pomona pectin comes in one pound package? Which equals to 16 of the little and expensive boxes.
Azure sells it. Pomona web site sells it, also.
Does not expire.
I make a double batch each time. I use one cup of honey with four cups of mashed fruit. So a double batch would be
eight cups of mashed fruit and two cups honey. While the fruit and calcium are heating up, I stir the honey and pectin together.
When the fruit has come to a boil, I add the honey, pectin mixture to it. Then bring to a boil, and fill jars up, and water bath can. I do use a bit more pectin and calcium solution. I am not an exact measurement type cook. I leave the seeds in the fruit.
Great info, Peggy! I also buy Pomona's pectin in bulk, although generally from Amazon. I'll have to check the price on Azure. Thanks for the tip!
Hi.Carter, I’ve been watching for awhile and I really like the kitchen remodel! I’m hoping we get a grand tour. I’m in the process of building a small house and was wondering what countertops you chose.
Thanks, Denise! You will definitely get a tour once the fridge finally arrives. I kept the original countertops but chose White Sand quartz for the new island and appliance pantry. For awhile there, my counter was covered with stone samples smeared with tomato sauce, grape jelly, wine, and coffee. The quartz (even the white) survived them all!
Wonderful test!@@growandpreserve
thank you
You're welcome
I have that on my list also
Yum!!
So the Pamona's pectin COMES with the calcium packets? didn't know that, one of the reasons I haven't wanted to try it. Raspberry jam is such a treat isn't it?! :)
Yes, it comes in the same box. Go for it!
❤
I made pepper jelly with Pomona's Pectin, Allulose, & Stevia extract yesterday and at 24 hrs it is still not set. I have used that combination of sweeteners in blueberry jam and had excellent success. In your opinion, should I decant the jelly, remeasure and repeat the calcium/pectin additions again to try and fix it. The paper insert doesn't call for any lemon juice in pepper jelly. TIA for your reply.
Yes. I would definitely go for the do-over, measuring everything very precisely and ensuring you get back up to a boil. You'll need a bit more allulose to mix with your pectin. I have definitely caught myself overshooting the 4 cup measurement. Keep me posted.
@@growandpreserve I will and thank you for the reply
Carter I am wondering about the possibility of making a raspberry cordial with a sugar substitute for summer use. There seem to be recipes with a touch of vinegar and some without. Any thoughts or have you tried any that could be on the shelf for quick use during these hot days ?
Hmmm. I haven't made any cordials, Karen, but aren't they usually fermented? I don't know that a sugar substitute would work for fermentation. I use real sugar in my kombucha, but by the time it gets to my preferred taste, there is very little sugar left.
I just made some Strawberry jam using stevia and xanthan gum not Canning but freezing it must be a jam week lol
Must be! Maybe it's our way to push through the end of Winter!
Where can you get that pectin for a good price? It is so expensive on Amazon and in the grocery store.
It is pricey, but remember that unlike regular pectin, you are not using the whole box for one recipe. It's just a couple of teaspoons for each batch. However, Vitacost is a bit cheaper at the moment. www.vitacost.com/pomonas-universal-pectin?ta=pomonas&t=pomonas If you sign up for email, you'll get 20% off your order.
Although I am not a fan of raspberries, I hope to make some blueberry and strawberry preserves this year. Does monk fruit work the same way as the Allulose? I have heard from some You Tubers that artificial sweetener does not hold up as well as sugar, so have been hesitant to use it. I guess I need to read up on Allulose, since I've only heard it mentioned here (which is a good thing LOL).
There's a recipe in the Pomona's Pectin cookbook using monk fruit, but it uses a 1:1 measure, which means the monk fruit is mixed with something like erythritol. I have tried pure monk fruit, and to me, the taste changes with processing. Regular sugar does help to preserve the color and texture of whatever it is you are canning. Allulose and the other non-nutritive sweeteners don't do that. I generally plan no more than an 18 month supply of any "sweet" product in which I'm using Allulose. Before that, and sometimes beyond, I see no difference.
@growandpreserve The monk fruit that I use does have erythritol and is used as a 1:1 ratio. I may try a couple of jars this summer and see how they do. I don't mind even doing half sugar/half monk fruit since I don't eat jelly very often.
🇦🇺I don’t make much jam, could I freeze the calcium water in ice cube trays to use later?
I don't see why not, you could also just make a smaller batch...get out your calculator!
I have used this and the only thing I don’t like is the jam goes dark. 😊 has this ever happened to you?
I assume you're talking about the allulose, Ty? I find it holds color well for at least 18 months or so generally. Sugar's role in preservation is to maintain color and texture. Allulose doesn't have those properties, but I have peach preserves and apple jelly on my shelf from two years ago, with no darkening or loss of color. Is there a particular recipe that hasn't done well for you?
I am very disappointed in the way my strawberry jam came out using Pamona Pectin. It is a blob of strawberries with and not very strawberry tasting..Not sure what I did wrong.
Hmmm. It sounds like a possible strawberry issue rather than a pectin issue. If you're making a true jam, the strawberries should be very ripe and pretty well mashed throughout. Maybe you were going for more of a preserve? It is very hard to get the "suspended strawberries" that you find commercially. Regardless of the pectin you use, the directions for preserves need to be followed meticulously. However, the only thing that should impact the taste of the strawberries is the strawberries themselves.
Question when using allulose and no sugar in jams do they turn brown after say 6 months like with other sugar replacements?
Allulose does not preserve the color and texture of fruit the same way sugar does. However, in my experience, jams and other fruit based products hold well for 12ish months, with little change in color or texture. I should check to see if the recipes that also include lemon juice or vinegar hold better. Hmmm. Food for thought. Thanks for the question!
@@growandpreserve thank you I normally for this reason use 1/4 sugar to save it thanks
@@growandpreserve I also only use Pomona’s