Now 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 honey, sugar, fruit juice or artificial sweetener. It works equally well with 100 percent unsweetened fruit or juice.

Pomona's Pectin can be used in a number of applications: cooked jams and jellies, uncooked 'freezer' jams and jellies, aspics, jelled milk puddings, chilled pie fillings and as a vegetarian gelation substitute. It gels fresh, frozen or canned fruit and juice.

Many jam and jelly makers have been frustrated by the pectins generally available. These pectins do not work without a 55 percent or higher sugar concentration and they are not pure products.

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 many have preservatives as well. People today are concerned about product purity. Pomona's Universal Pectin is 100 percent 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 ounce box will gel 20 cups of fruit. A box of ordinary pectin will only gel 3-5 cups of fruit with about an equal amount of sugar. Therefore, a box of Pomona's gels 4 times as much fruit and twice as much finished product. That's both economy and healthful eating.

Pomona's Universal Pectin is derived from the peel and pulp of lemon and lime, and to a minor extent orange and grapefruit. Citrus peel is a by-product from juice and oil pressing and contains a high proportion of pectin.

The pectin is extracted using hot, acidified water and then precipitated out of solution with alcohol. Some amide groups are then introduced into the pectin molecule during the process of de-esterification (a process by which the pectin is changed from high-methoxyl to low-methoxyl). High-methoxyl pectin requires a sugar concentration above 55 percent to gel whereas low-methoxyl pectin gels in the presence of calcium ions.

This calcium sensitive, amidated, low-methoxyl pectin is packaged under the name Pomona's Universal Pectin. Each 1 ounce box includes thorough instructions and easy to follow recipes. Each 1 ounce box makes 2 - 4 recipes. Although LM (low-methoxyl) pectin has been known to industry for some time, Pomona's Universal Brand is available on the retail shelves in most health food stores. Pomona's Universal Pectin is not recommended as a dietary supplement. Pomona's Universal Pectin can be ordered directly on line from PomonaPectin.com or from:

Pomona Universal Pectin

c/o Workstead Industry

P. O. Box 1083

Greenfield, Massachusetts (MA) 01302

(Telephone and Hotline: 413-772-6816)
PomonaPectin.com

Two one ounce boxes cost $12.50 (handling and packaging included). Quantity orders are cheaper. Make checks payable to Workstead Industry.

This sugar free, preservative free, low-methoxyl citrus pectin is specially formulated for making low sugar jam & jelly.

• Sweeten jam & jelly to your taste with low amounts of any sweetener: sugar, honey, agave, maple syrup, frozen juice concentrate, stevia, xylitol, Sucanat, concentrated fruit sweetener, or Splenda and other artificial sweeteners.
• Each 1 ounce box makes 2 to 4 batches (about 5 - 8 ounce jars per batch). Recipes can be doubled or tripled. Each box contains pectin powder, calcium powder, directions, and recipes.
• Keeps indefinitely.
• Kosher manufactured. Vegan. Gluten Free. Non-GMO.

SUGAR FREE APPLE PRESERVES

Six cups apples, finely chopped
One cup water
Juice of 1 lemon
Two teaspoon cinnamon
One cup Pomona Pectin solution
Three tablespoons liquid sweetener (or equivalent)

Cook apples, water, lemon juice and cinnamon until apples are soft. Add 1 cup pectin solution (following manufacturer's directions). Bring to boil and boil 1 minute. Remove from heat and stir in 3 tablespoons liquid sweetener.

Remember: The shelf life of jams and preserves without sugar is considerably shorter.

Four cups pureed apples (takes 7-8 cups)
One-fourth cups vinegar

Put into crock pot and cook about 1 hour. Add 2 teaspoons cinnamon (or other spices to taste) and cook another hour. Cool and add brown sugar substitute equal to 1 cup.

Nine fresh tart apples (about 3 pounds)
pared, cored and chopped
One-eighth teaspoon cinnamon
One-eighth teaspoon nutmeg
Two tablespoons lemon juice
One-eighth teaspoon allspice
Two teaspoons brandy extract
One-eighth teaspoon ginger
Six packets Equal

Combine apples, lemon juice and brandy extract in saucepan. Bring mixture to a boil. Reduce heat; cover. Simmer until soft, about 45 minutes. In food processor or blender, with on-off motion, puree mixture to desired consistency.

Makes 8 servings, 1/2 cup per serving.

Calories per serving: 96 "Traditional" calories: 120
Diabetic exchange: 1 1/2 fruit

Crust
One cup all-purpose flour
Four tablespoons margarine
Three tablespoons cold water

Filling
Two cups pared, cored and sliced fresh tart apples
Two tablespoons lemon juice
One tablespoon margarine, melted

Apple Filling
One and one-half cups unsweetened
One-fourth teaspoon cinnamon
One teaspoon vanilla
One tablespoon diet margarine

Glaze
Two teaspoons arrowroot applesauce
One-fourth cup unsweetened apple juice
Four packets Equal
One teaspoon cinnamon

Crust: Combine flour and margarine in food processor, mixer or by hand. Process with on-off motion, or blend, until mixture forms coarse crumbs. Add water and blend until mixture forms a ball. Roll out on floured surface to 12-inch diameter circle, 1/8-inch thick. Line greased and floured 9-inch tart pan with pastry. Trim edges. Cover pastry with 9-inch circle of wax paper; prick holes through paper and pastry with fork. Cover wax paper with uncooked, dried beans or rice to prevent air bubbles. Bake in preheated 350 degree F. oven 10 minutes. Remove dried beans or rice and wax paper. Continue baking 15 to 20 minutes or until lightly browned. Cool.

Filling: Combine applesauce, cinnamon, vanilla extract and margarine in small saucepan. Heat until margarine melts. Pour into tart crust and spread evenly with spatula. Toss sliced apples in lemon juice. Overlap apple slices to cover applesauce. Brush melted margarine over apple slices. Bake in 350 degree F. oven 20 minutes. Cool.

Glaze: Dissolve arrowroot in apple juice in small saucepan. Bring to a boil, stirring constantly until thickened. Remove from heat. Cool slightly. Stir in Equal. Spoon glaze over tart, spreading with pastry brush. Sprinkle cinnamon over glaze. Serve.

Makes one 9-inch pie or 8 servings, 1 slice per serving.

Calories per serving: 174
"Traditional" calories: 407
Diabetic exchange: 1/2 fruit, 1 starch, 1 1/2 fat

For variety, replace 1/4 cup of the raisins with currants and golden raisins.

Four fresh tart baking apples
Two tablespoons diet margarine
One-half cup raisins
One and one-half cups unsweetened apple juice
Two tablespoons chopped dates
One-half teaspoon cinnamon
One and one-half teaspoons arrowroot
Four packets Equal

Core apples completely. Mix raisins, dates, cinnamon and 1 tablespoon margarine. Stuff apples with mixture and top each with pat of remaining margarine. Reserve any remaining raisin mixture to add to sauce. Place in shallow baking pan. Pour 1 cup apple juice over apples. Bake in preheated 275 degree F. oven 1 1/2 to 2 hours. Remove apples; reserve juice in pan. In small bowl, blend arrowroot with remaining 1/2 cup apple juice. Pour into baking dish; stir to blend with cooked apple juices. Pour juice mixture into saucepan; add any reserved raisin mixture. Cook until thickened. Remove from heat. Add Equal. Pour sauce over apples. Serve warm.

Makes 4 servings, 1 apple per serving

Calories per serving: 241
"Traditional" calories: 352
Diabetic exchange: 3 1/2 fruit, 1 fat
Makes 4 servings, 1 apple per serving.