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Pomona's Pectin sets up jam made with honey!

 
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I rabbit holed into a deep hole this morning...
Pomona's Pectin  and their recipe page  Recipes

It sets up with monocalcium phosphate (comes with it) instead of sugar like normal pectins. As someone who really dislikes excess sweetness, very low sugar jam appeals to me! Then I saw that it sets up jam made with honey, which regular pectin does not. OH YES!! Now that's something I could get into. I don't like white sugar, hate having it around the house, and plan to have bees soon. I LOVE the idea of being able to make my own recipes that do not call for 3 freakin' cups of sugar!

And my head, being me, was thinking it would be cool to have a farmer's market booth with tasting, rank the jams no sweetener, lightly sweet, medium sweet, full sweet, like they do chili products, and let people pick the type they like. With all the people avoiding sugar these days, making the sweetener that is added be honey would be even better. I can see this selling REALLY well.

Have you used this product? Do you like it? I ordered some to experiment with. I like the idea of more savory jams too, squash and herbs, etc. I really am not a fan of sweet things.

:D
 
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Pearl,

I started helping my family make jam when I was about ten. I learned all the canning rules in the 60's. In the late 70's I tossed them all out. I've been using honey for years. I never add commercial pectins. I always gather up a handful of the unripened fruit to add to the pot. We have a farm here that sells peaches and nectarines that are so sweet you're sure they've come from the garden of the Gods.  I peel and core a granny smith apple for each pot. A few years ago I was making one of my Gypsy Jams and it was a bit too thin. I added a 1/4 cup of Balsamic to the pot. OH MY STARS. Everyone lost their mind over the flavor and yes it thickened up. My jam goal is to create a food that people want to eat with a spoon. More than a few who are given them do just that. Flavor, that is often complex, and an interesting texture are more important to me than how thick or thin it might be. In all my years of Jamming I have never had anyone say, "I can't eat this it's not thick enough". Generally what they say is, "Can I eat this one and have another to take home with me?" If there is a rule I haven't broken it's most likely because it hasn't gotten in my way.
 
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I've been making jam with honey for many years. It's the tastiest jam ever and keeps really well. It's so nice to be using local honey instead of sugar.

Here is my recipe: https://thenourishinghearthfire.com/2016/02/13/how-to-make-jam-without-cane-sugar/
 
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Yes, I've used it several times, including the no sweetener versions. It works quite well. I haven't made or eaten much jam the past few years so this year I probably will since it goes in cycles.

I'm happy you found this and hope you enjoy using it! I TOTALLY agree with you about how many jams and jellies are just too sweet. So many blackberry jam recipes ruined by more sugar than berries. :(
 
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I got some Pomona's pectin with my last Azure Standard order to have on hand for summer canning. I've never used Pomona's, but love the idea of low/no sugar for tomato preserves. Plus, one package makes a huge amount, like twenty cups or something like that. It's used by the teaspoon rather than dumping in the whole package, like sure-gel.  I'll report back when I use it!
 
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You might be interested in this book titled Naturally Sweet Food in Jars and the author uses Pamonas pectin in all the recipes. There are recipes with honey, maple syrup, and coconut as the sweetener. I have yet to make any of the recipes but I have a package of Pamonas in my pantry that is calling my name.
 
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