The Educated Eater Canada

By: Hollie M. Hunt-Last, D. C’Ed. ROHP/RHN – Moncton, NB

I was lucky enough to recently have a bounty of grapes surrounding my home. I quickly collected before the birds did; but then what was I to do with them all? Jelly! I searched for the perfect recipe … Yet, every one I found called for SO much sugar. It seemed like a waste to turn these lovely, organic fruits into jelly-candy! That’s when I went on a search for an alternative … and found it … Voila … “Pomona’s Universal Pectin” to the rescue!

This pectin jells with a very low amount of sugar … and you decide what kind of sugar you will use! As it says on the box, “Regular fruit pectin requires your jam or jelly to be 55-85% sugar to set firmly. Pomona’s is pure citrus pectin with no dextrose or preservatives. Its jelling power is activated by calcium (included), not by sugar content…. You can use this pectin with any type of sweetener.”

1 box makes up to 22 half-pint (8 oz) jars. You can also adjust your batches apparently (I started with just one at first but am anxious to try more at a time!). Many ‘traditional’ recipes tell you that you cannot double batches as it will not set.

This product is vegan and gluten free.

Questions about this product? You can go online to check out their recipes and FAQ.