Low & No-Sugar Jams
Late this winter while ordering books for the Library, I selected Preserving with Pomona's pectin: the revolutionary low-sugar, high-flavor method for crafting and canning jams, jellies, conserves, and more. I had not heard of it, but apparently this pectin has been around for a couple decades. In contrast to typical pectins that require a ton of sugar to set up, Pomona combines pectin made from citrus peels with calcium powder to create the gel. Consequently, you can use very low or even no sugar in your jams and preserves.
I am finally low enough on my stock-pile of freezer jam to consider berry picking and jamming again this summer, so I intended to get this book again and purchase some pectin so I could write a review of the process in this blog. However, the hold list for this title, understandably, has been going strong and I haven't been able to get my hands on it. I just ordered another copy for the Library, so when that arrives it should speed up turnover on the hold list. Even though I couldn't do a personal review and evaluation, since we are in the jamming season I wanted to promote the book as an option for those who enjoy trying new jam recipes (I remember a bunch of them sounded really good!) and also for those who are interested in very low sugar options.
The pectin is quite expensive. However, I remember the book said a package makes quite a bit and the calcium water can be kept covered in the refrigerator for quite a long time. Even though it is pricey, if you figure in the cost of sure-jell and tons of bags of sugar for the traditional method (even with the low-sugar sure-jell), it probably comes out pretty even in comparison. If you get on the hold list for the book, it may be a while before it comes in for you; however, you can get a preview of the information on the Pomona's Universal Pectin website.
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