Can you just substitute Pomona's pectin for Ball pectin or Sure Gel in recipes? I like a lot of sugar but would like to use this pectin instead.
811374
You could, but I'm not sure why you'd want to...just carefully follow the enclosed directions and you should be fine.
811375
Yes, you can substitute it. Look at the Pamona's instructions for the amount of fruit you are using and then you can figure out how much pectin and calcium water to use. For example, if you have 8 cups of fruit, you need four teaspoons of pectin, can use whatever amount of sugar you want to use, and you would also need four teaspoons of calcium water. There is a note in the instructions about how much sugar you need to mix with the pectin. If you are using a lot of sugar, you may mix the pectin with some of it first , then add the rest.
811376
I wouldn't. Any questions you should be able to find on the Pomona Pectin website.I do know that you can view their instructions online - these are also included with the Pomona Pectin.One thing I read: "...Pomona's works differently from other pectins. Pleaseread our directions and recipes carefully...."
811377
I have used this as a replacement for the ball freezer jam. Not sure if that helps. It works well yet is not as simple as the Ball. The bonus is there is no preservative.
811378
I've used only Pomona's Pectin for this recipe: 2 lb bag frozen wild blueberries, two 12 oz. pkgs frozen dark cherries (sliced to check for pits), 1/2 cup water, 3 1/2 tsp pectin (lightly sprinkled while stirring the simmering fruit) and 3 1/2 tsp calcium water (stir in after pectin is dissolved). This is not Pomona's directions but always works for me. Cover mixture and allow to cool before refrigerating. I would add 1/3 to 1/2 cup white sugar to this recipe for a sweeter berry preserve. Stir in one tsp of organic lemon oil after mixture is prepared for additional flavor.
811379
Marilyn, I think you can do so; I usually follow the recipes in the insert and if you go online Pomona has many other recipe variations. I also experiment on my own; last year I made a mixture of blueberries and rhubarb, it was fantastic!! I also used the Pomona Pectin to make pineapple jam. I was leaving for a 10 day trip and had this ripe pineapple which I could not use before leaving; hence, turned it into jam! It was wonderful. I use the Pomona Pectin because it is natural with no preservatives.
793333
NOW used to make Apple Pectin, but I stopped being able to find it. I decided to try the Apple Fiber and quite honestly I get the same results. There is probably some technical difference, but I believe it is very similar. Maybe they just had it labeled incorrectly to begin with and someone made them change it. I always wished I still had the apple pectin bag when I first got the apple fiber to see if the ingredients were really different.
1953175
I used this to make regular jams, but this pectin is made for low sugar jams. I liked the product very much, but now I do only freezer jams.
127924
I found a recipe for mini angel food cakes that I used the first time. They came out quite perfect. Those were my wedding cakes last June, I served them with chopped up strawberries & raspberries with a bit of sauce & dollop of whipped cream. They were beautiful & delicious. Since then, I use a regular recipe and it works out fine. I suppose you could even use a boxed angel food mix, though I'm not positive about that since they are not available here in France where I live.
1873349
You could, but it's better and easier to use it in food or smoothies as a thickener and get it into your diet that way. Go on Pinterest and lookup THM Glucomannan recipes. There's smoothies, sauces, and puddings. All really good.
199450
Just for your info, iI used Ball Citric acid (1/4 tsp) yesterday when I baked bread....it added just a teeny tiny bit of tang....will use more net time, but not a lot :)
1410718
I use the same amount as you would white flour. You will never know the difference. I have lost 38# and the biggest changes I made was using almond flour instead of white and stevia in place of sugar. Enjoy!
1725014
http://www.pomonapectin.com/faq/is-pomonas-pectin-kosher/This is their website answer
1425351
This particular one is granular, not powdered. I wonder if you could put it in the blender and make a powdered form like you do with sugar?? I really like this product.
1988254
There is no required fruit/sugar ratio to use Ball RealFruit Instant Pectin. You simply use as much or as little sugar (or Splenda) as suits your taste. This type of pectin does not require sugar in order to gel. Keep in mind, however, that freezer "jams" made by using Instant Pectin will be more like a sauce in consistency compared to jams that are made with conventional pectin (and lots of sugar) and processed by boiling.
573498
We only use hard candy instead of sugar. However, one must not overload the machine. Think of it as squeezing oranges for orange juice. You can only get a little at a time, but patience pays off. My advice would be to make small batches and slowly load the cone as the spun sugar accumulates. Also, make sure the machine is good and warmed up initially.
410401
I have never made jelly or jam with low sugar substitutes. Pectin is a binding agent for fruit and sugar. I would test this making a small batch and waiting 24 hours to see if it jells.
1957548
The Ball Low or No Sugar pectin is formulated to give a good set with recipes that require low amounts of sugar, no sugar,sugar substitutes or honey. Classic Pectin requires a higher sugar ratio to fruit in the recipes to achieve a good set. Instant Pectin is used for non cooked /freezer jam and is not interchangeable with the Classic nor the Low/No Sugar pectin.
1496979
I love this stuff.. wish it was cheaper though.. <1 gram sugar and tastes great!! I use it when on diet. I wish I could buy the rejuvaSweet sugar substitute any where else but can find..
550931
This isn't for jam, but for pie filling, as a thickener. Use pectin for jams and jellies.
666024
This is the pectic used for freezer jam. Using a good recipe just mix and freeze in plastic "Ball Jars". No cooking.
2223161
this stuff works great for jams and jellies. You can use it in freezer jams or canned jams and jellies. Pectin uses precise amounts and this sometimes does not set up. Add some Ultra gel and you are good to go. They have a cook book with many different recipes . I recommend it for learning how to use Ultra gel