We literally have 7 huge mulberry trees on our property, so I'm so happy to have found a recipe we love. It taste very similar to grape jelly. I think next time I will save some juice for a Mulberry BBQ sauce, doesn't that sound good 😋
I made red raspberry jam last week with Pomona's and it turned out great. I love using less sugar and not having to cook the fruit for very long. Mainly the set is guaranteed.
This older video came up on my feed because i searched strawberry jam with pomonas pectin. I have only ever made freezer jam for my kids. I've never made cooked/canned jam before but it was pretty easy. I haven't tasted it yet but if i like it i will just start canning jam to clear up freezer space :)
Love Pamona’s pectin. I’m diabetic and with Pamona’s pectin, you can use sugar sweeteners like Monk fruit or Stevia. And Pamona’s pectin sets really nice. Thank you for sharing your video! 😄💗
Just made 5 batches of elderberry jelly today. 25pints total, Pomona's pectin is awesome, recipe is easy, delicious and so much less sugar than regular pectin. Thank's for your great video.
that sugar requirement difference is massive - I would not ever want to can with that amount of sugar in our food - great to know as I am going to try that this winter NZ time with boysenberry juice and turn it into jelly but do it with hopefully monk-fruit sweetener if I can find a recipe for it that way - Pamona Pectin makes a massive difference in amount of sugar and the cost to make that treat in sugar alone
I absolutely LOVE mulberry seeds! They add such a wonderful slight nutty flavor, YUM!! I am trying to grow new mulberry trees at our new home. I miss my mulberry tree! I freeze the mulberries and get to make mulberry jam during the winter when we are out in my stores! 🥰
We had big mulberry trees in our yard when I was a kid. I loved them and mom didn't. After much begging she finally made me a pie. I would go bare foot all summer and they turned me feet purple. Now that my husband and I bought a place, I thought, oh i can plant some mulberry trees! I just got them the other week and can't wait till I get my first berries!! Oh and they will be planted where the chickens can get all the ones the drop!
Pomona's Pectin has a cookbook (available on Amazon) that explains that their pectin is made from citrus. They guarantee it will set (or gel)! Of course, it is "activated" by the calcium water, as you said. Sure Jell is made from apple pectin. I have used it, and it doesn't always set for me, so I was glad to find Pomona's. However, it's only sold in the town where I live at Ace Hardware and the health food store. I believe one box is good for 22 half pints, so it's cost effective, too.
You are welcome, I am still intimidated by it and that's why I forget having it on hand, but then each time I use it I'm like...why was I scared again? Lol
I’ve used Pomona’s pectin quite a bit. It uses calcium to gel instead of the amount of sugar. I’ve had a hard time getting it to gel consistently. Sometimes it comes out with a softer gel, and sometimes it’s very firm. Maybe it depends more on the particular fruit and how ripe it is. Anyway, I tend to prefer the Sure Jell for Lower Sugar Recipes. It seems to always come out great. I always make freezer jam, though. I prefer the fresher taste. Except for apricot and peach, I prefer those cooked. Thanks for sharing!
I hate using too much sugar too I always cut the sugar down and cones out good. Thank you for letting me know about the Pomona brand. Our stores don’t carry it so maybe I’ll order a few.
Thank you thank you I have 3 boxes I was just worried to use because some showed me to use it with a blender and it just confused me...lol. Have a great day
I'm glad it was helpful, honestly I make jelly so infrequently ( like once every two years) I always have to do a refresher before I make it. So this video is as much for you all as it is for me 😊
Makes me think it's so good because it goes more off of jello which is made of certain animal skin and bones. However we like lower sugar too so that's awesome thank you 😊❤️
Ball always has a really high sugar content to their jam and jelly recipes. I've found that the internet has some great recipes for lower sugar alternatives.
I'm doing the same as you with my berry's But Mine was runny :( Until I put in the refrigerate than gets thick...if I take it out gets runny....Is that how your finding It dont look like it. I thought it said 1tsp for 4cups of juice....but yours you put 1 for every cup prob were I'm going wrong Just went out got more so going to give your way a try thank you
I love using Pamona pectin. I made crab apple and apple jelly using 1 cup of sugar. I also used 3 tsp of calcium and pectin instead of 4 tsp. Now I can't find Pamona Pectin anywhere.
I’ve tried using Pomona’s pectin and my jelly came out with the consistency of jello & it has a cloudy appearance. It’s not clear at all. It’s not spreadable. Honestly it’s really off putting and it’s just sitting on the shelves wasting away because no one wants to eat it. Does anyone know what went wrong? I followed the instructions to the ‘t’. I would love some guidance on this because I want to use Pomona’s pectin and be able to add however much sugar I think would be best for my family & myself. But if this is just how it turns out then I’m either using clearjel or “low sugar” pectin.
The only downside I have found is the jam or jelly doesn't last as long, it must be used within a year, and it doesn't keep it's color as well as the full-sugar versions. If you use citric acid instead of lemon juice you have a better chance of keeping the color.
Just jumping in to second this ... I've had the same experience. Really only one year shelf life in terms of quality of the food (colour, flavour). I just took down some 3 year old blackberry (no sugar) and it's edible ... but it just does not taste of lovely blackberries. Too much sugar is too much sugar but it does help with preserving those qualities.
I see you did not warm your lids before putting them on, I tried that once and had more jars not seal, so went back to warming the lids and rarely have a jar not seal
We literally have 7 huge mulberry trees on our property, so I'm so happy to have found a recipe we love. It taste very similar to grape jelly. I think next time I will save some juice for a Mulberry BBQ sauce, doesn't that sound good 😋
Mulberry BBQ sauce with aji pineapple peppers or sugar rush peach peppers would be amazing!!!!!!
@@fallenangelwi25 oh my that sounds amazing
@@vjohnson2400 right I'm going to try it next year lol
Michigander w mulberry trees here SOS lol ; maybe you could do the bbq sauce this year ! Would love that process :)
Thank you! I just made 13 half pint jars of apple-plum-orange-ginger jam and only used 3 cups of sugar and Pomonas pectin!
I made red raspberry jam last week with Pomona's and it turned out great. I love using less sugar and not having to cook the fruit for very long. Mainly the set is guaranteed.
This older video came up on my feed because i searched strawberry jam with pomonas pectin. I have only ever made freezer jam for my kids. I've never made cooked/canned jam before but it was pretty easy. I haven't tasted it yet but if i like it i will just start canning jam to clear up freezer space :)
I LOVE Pamona’s for jams and jellies. Being diabetic it sure helps. Thanks for sharing this video. God bless, stay get
Love Pamona’s pectin. I’m diabetic and with Pamona’s pectin, you can use sugar sweeteners like Monk fruit or Stevia. And Pamona’s pectin sets really nice. Thank you for sharing your video! 😄💗
Just made 5 batches of elderberry jelly today. 25pints total, Pomona's pectin is awesome, recipe is easy, delicious and so much less sugar than regular pectin. Thank's for your great video.
I've never heard of Pamona's pectin. So glad you shared this. Great video.
Your welcome
Wow! Huge difference in the sugar. Totally worth the switch out!
Definitely! And it stores well, I've had these boxes of pectin for at least 3 years
that sugar requirement difference is massive - I would not ever want to can with that amount of sugar in our food - great to know as I am going to try that this winter NZ time with boysenberry juice and turn it into jelly but do it with hopefully monk-fruit sweetener if I can find a recipe for it that way - Pamona Pectin makes a massive difference in amount of sugar and the cost to make that treat in sugar alone
Enjoy I believe pamona's has conversion for liquid sweetener
I absolutely LOVE mulberry seeds! They add such a wonderful slight nutty flavor, YUM!! I am trying to grow new mulberry trees at our new home. I miss my mulberry tree! I freeze the mulberries and get to make mulberry jam during the winter when we are out in my stores! 🥰
We had big mulberry trees in our yard when I was a kid. I loved them and mom didn't. After much begging she finally made me a pie. I would go bare foot all summer and they turned me feet purple. Now that my husband and I bought a place, I thought, oh i can plant some mulberry trees! I just got them the other week and can't wait till I get my first berries!! Oh and they will be planted where the chickens can get all the ones the drop!
Yes purple feet all of July, lol
Pomona's Pectin has a cookbook (available on Amazon) that explains that their pectin is made from citrus. They guarantee it will set (or gel)! Of course, it is "activated" by the calcium water, as you said. Sure Jell is made from apple pectin. I have used it, and it doesn't always set for me, so I was glad to find Pomona's. However, it's only sold in the town where I live at Ace Hardware and the health food store. I believe one box is good for 22 half pints, so it's cost effective, too.
We use Pamona's almost exclusively now for things like. The sugar reduction requirements alone sold us on it.
You can buy the pectin in bulk off Amazon also.
This helped me, thank you
Definitely switching to Pomonas now! I have always had an issue with so much sugar in my jams and jellies. Thank you for sharing that!.
You are welcome
THANK YOU FOR THIS VIDEO!!!!
You are welcome, I am still intimidated by it and that's why I forget having it on hand, but then each time I use it I'm like...why was I scared again? Lol
Great video
I’ve used Pomona’s pectin quite a bit. It uses calcium to gel instead of the amount of sugar. I’ve had a hard time getting it to gel consistently. Sometimes it comes out with a softer gel, and sometimes it’s very firm. Maybe it depends more on the particular fruit and how ripe it is. Anyway, I tend to prefer the Sure Jell for Lower Sugar Recipes. It seems to always come out great. I always make freezer jam, though. I prefer the fresher taste. Except for apricot and peach, I prefer those cooked. Thanks for sharing!
That is a huge difference in sugar! WOW!
I hate using too much sugar too I always cut the sugar down and cones out good. Thank you for letting me know about the Pomona brand. Our stores don’t carry it so maybe I’ll order a few.
Thank you thank you I have 3 boxes I was just worried to use because some showed me to use it with a blender and it just confused me...lol. Have a great day
I'm glad it was helpful, honestly I make jelly so infrequently ( like once every two years) I always have to do a refresher before I make it. So this video is as much for you all as it is for me 😊
I am so jealous of your mulberry trees, in London I don’t know of one, and I’d love to make mulberry jam
Makes me think it's so good because it goes more off of jello which is made of certain animal skin and bones. However we like lower sugar too so that's awesome thank you 😊❤️
Did you mean gelatin? I feel much better giving away low sugar gifts than berry flavored sugar, lol
@@1870s yes I did, thank you lol. I couldn't come up with the word gelatin it's too early lol.
Ball always has a really high sugar content to their jam and jelly recipes. I've found that the internet has some great recipes for lower sugar alternatives.
I just worry about everyone that follows their recipes, it's a terrible amount of sugar!
You can cut down the sugar to your liking without affecting the safety of the product.
Can you order straight from Pomona Pectin.?
I'm doing the same as you with my berry's But Mine was runny :( Until I put in the refrigerate than gets thick...if I take it out gets runny....Is that how your finding It dont look like it. I thought it said 1tsp for 4cups of juice....but yours you put 1 for every cup prob were I'm going wrong Just went out got more so going to give your way a try thank you
Do your friends and family bring back the jars?
Some do. If they don't, they don't get more food. Bring the jars back, we'll give you more 🤗
I love using Pamona pectin. I made crab apple and apple jelly using 1 cup of sugar. I also used 3 tsp of calcium and pectin instead of 4 tsp.
Now I can't find Pamona Pectin anywhere.
I’ve tried using Pomona’s pectin and my jelly came out with the consistency of jello & it has a cloudy appearance. It’s not clear at all. It’s not spreadable. Honestly it’s really off putting and it’s just sitting on the shelves wasting away because no one wants to eat it.
Does anyone know what went wrong? I followed the instructions to the ‘t’. I would love some guidance on this because I want to use Pomona’s pectin and be able to add however much sugar I think would be best for my family & myself. But if this is just how it turns out then I’m either using clearjel or “low sugar” pectin.
The only downside I have found is the jam or jelly doesn't last as long, it must be used within a year, and it doesn't keep it's color as well as the full-sugar versions. If you use citric acid instead of lemon juice you have a better chance of keeping the color.
Just jumping in to second this ... I've had the same experience. Really only one year shelf life in terms of quality of the food (colour, flavour). I just took down some 3 year old blackberry (no sugar) and it's edible ... but it just does not taste of lovely blackberries. Too much sugar is too much sugar but it does help with preserving those qualities.
My mulberries usually don’t make it into the house!
Oh we have so many, no way we could ever eat them all.
are the comments working
Yes
I see you did not warm your lids before putting them on, I tried that once and had more jars not seal, so went back to warming the lids and rarely have a jar not seal
Nope I never ever do