Pectin

Pomona's Universal Pectin makes thick jam and jellies with rich, full flavorundiluted by large amounts of added sugar. Ordinary fruit pectins requireyour jam or jelly to be 55-85% sugar to set firmly.

Pomona's Universal is a low methoxyl type pectin derived form citrus peelsand pulp. Its jelling power is activated by the calcium naturally presentin most fruits, not by sugar content. (Box contains a separate portionof monocalcium phosphate for use with fruits especially low in calcium.)

INGREDIENTS: Low Methoxyl, Citrus Pectin and Monocalcium Phosphate (packedseparately - assists gel of low calcium fruits). No sugar or preservatives.

• Concentrated: 1 box makes approximately 20 cups of jam.
• Other uses: Aspics, glazes, milk pudding or as a gelatin substitute.
• Keeps indefinitely. Store cool and dry. Excellent directions are provided.