Truly Sugarless Jelly
Pomona's Universal Pectin gels regardless of
the sugar concentration in the jam or jelly requiring only the
calcium naturally present in most fruit to set firmly. A small
packet of food grade monocalcium phosphate comes in each box
for use with low calcium fruits. Monocalcium phosphate is used
as a yeast nutrient in baking and acidulant in baking powder,
and as a mineral supplement.
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
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
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 finally put it on the retail
shelves in health food stores. Pomona's Universal Pectin is
not recommended as a dietary supplement. Pomona's Universal
Pectin can be ordered directly from:
Pomona Universal Pectin
c/o Workstead Industry
P. O. Box 1083
Greenfield, Massachusetts (MA) 01302
(Telephone and Hotline: 413-772-6816)
Up to 5 of the 1 ounce boxes costs $3.50 each
(handling and packaging included). Orders of 5 or more boxes
costs $3.25 each. Quantity orders are cheaper. Make checks payable
to Workstead Industry.