PectinPomona'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.
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