List of Ingredients
methoxyl citrus pectin and monocalcium phosphate (packed
A small packet of food grade monocalcium phosphate comes in each box.
Monocalcium phosphate is a rock mineral calcium source and is used as a
yeast nutrient in baking, an acidulant in baking powder, and a mineral
jam and jelly makers can easily and successfully make low and no sugar
fruit spreads that are thick, healthful and delicious. Pomona's Pectin
firmly gels fruit products sweetened with any amount of white or less
processed sugar, honey, fructose, maple syrup, fruit juice concentrate,
stevia or artificial sweetener. And for those customers with special
health needs, it works equally well with unsweetened fruit or juice.
Pomona's Pectin can be used in a number of
applications: cooked jam and jelly, freezer jam, aspic, jello, sorbet,
yogurt, jelled pie, jelled milk pudding, and jelled fruit candy. It gels
fresh, frozen or canned fruit and juice. Also an ideal thickener for
sugar free jams.
Many jam and jelly makers have been
frustrated by the pectins generally available. These pectins do not work
without a 55% or higher sugar concentration and they are not pure
Some large manufacturers have introduced
pectin products that require less sugar but they contain undesirable
additives. All pectins available today, except Pomona's Pectin, have sugar
as one of the ingredients and some have preservatives as well. People
today are concerned about product purity. Pomona's Universal Pectin is
100% pure citrus pectin powder.
Because Pomona's Pectin does not have the sugar normally added by
manufacturers for the purpose of gel strength standardization (the
strength is standardized by blending pectin with pectin); it is more
concentrated. A 1 oz. box will make 2-4 recipes with 4-6 cups fruit per
recipe. A box of ordinary pectin will gel only 3-5 cups of fruit with
about an equal amount of sugar. Therefore, a box of Pomona's gels 2-4
times as much fruit and twice as much finished product. That's both
economy and healthful eating!
Pomona's Pectin has a long shelf-life. It lasts for a
number of years. Please do not store it in intense heat in order to get
the maximum shelf-life. Buy it in 2005 and don't worry if you're still
using it in 2006 or 2007.
information available at this time
|Amount per serving|
|% Daily Value *|
|Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.|
0% of calories from Fat
0% from Carbohydrates
0% from Protein