Just a few days after my standard jam making (with Sure-Jell pectin), I gave Pomona's Pectin a try with the leftover berries. The difference was really remarkable. Check it out: Instead of following the Sure-Jell directions for a single-berry jam, I decided to combine our picked, washed, and frozen blueberries and cherries this summer. My Sure-Jell adapted recipe set up nicely and made at least 5 pints of spreadable jam. I'd heard so many good things about Pomona's, though, that I had to give it a go. The Pomona's pectin box touts lower (and different kinds of) sugar, a variety of batch sizes, instructions to adapt to different fruits, and more. It comes with a packet of pectin just like Sure-Jell, but it also has a packet of calcium powder. I followed the directions for freezer jam for each type. They differed all around---in method, setting, taste, texture, storage, and maybe even cost. Method
Setting
Taste and texture
Storage
Cost
Have you ever made jam? What pectin do you like, and will you ever experiment with another method?
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Hi, I'm Nicole. ABOUT THE BLOG An apothecary is a person or a place. Either one implies healing and relates to pharmacy in its truest sense, as a source of treatment and advice. This blog is my way of uniting my pharmacy training with my efforts to provide a healthy and safe lifestyle for my family. In true apothecary form, I research and prescribe alternative ingredients that work just right in each specific recipe, and I would like to share the results with anyone who needs help making their own family’s kitchen allergy safe and heart healthy. Categories
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