Can I use Pomona's Pectin in substitute for liquid pectin? Has anyone tried this and what were your results?
1799230
I'm sorry, I've never tried and I'm just a beginner to making jams and jellies. I believe their website is an excellent source for questions and answers.
1799231
This actually makes a liquid pectin. It has formulas for creating your own recipes too. I think this is a great product.
1799232
Liquid Pectin uses sugar - and a LOT of it - as the active ingredient for creating a jell consistency. Pomona uses Calcium. I have not tried converting it from a chemical standpoint to any older recipes, but have created new recipes by bridging the gap between an older recipe that I really like the flavor of so that the important elements are echoed in the Pomona jam. I got the pomona book, and just started using their recipes as a jumping off point. I like that their stuff does take a lot less sugar, so that I get more of the actual fruit flavor. Hubs is diabetic, so he's happy that he can afford to eat jam a bit now, too. Get a box of the pectin and there is a general guideline sheet inside that may help you do an acceptable conversion for your recipe. I will say that recipes I have which call for liquid pectin can take up to 3 weeks to actually set, but with Pomona you pretty much know within an hour. I've never had a failure, and I'm gearing up for Christmas now, with more than 14 cases done this year alone.
1224067
I asked the makers. Here is their answerThe reason we don't recommend using the additive with any alternative litters like wheat, corn, pine, paper etc. is that the additive works on a smell premise. The alternative litters do smell like their composition and will over ride the scent of the additive. It certainly won't cause any harm or reaction it just will not be effective
811375
Yes, you can substitute it. Look at the Pamona's instructions for the amount of fruit you are using and then you can figure out how much pectin and calcium water to use. For example, if you have 8 cups of fruit, you need four teaspoons of pectin, can use whatever amount of sugar you want to use, and you would also need four teaspoons of calcium water. There is a note in the instructions about how much sugar you need to mix with the pectin. If you are using a lot of sugar, you may mix the pectin with some of it first , then add the rest.
184415
I never used it with a liquid, but it mixed easily enough in my oatmeal & yogurt. I wouldn't buy it again though because you have to use too many of the packets to get desired sweetness. However, I have a friend who loves it.
2061505
Our product currently contains porcine gelatin. As we are produced in an allergen free environment we can't use either beef (mad cow) or fish proteins to encapsulate. Currently, there is no technology to encapsulate fish oil in fruit pectin and without encapsulation they would be inedible. We will be producing a vegetarian and Kosher version of our product soon. If you would like to be added to our mailing list to hear about these new products first, please email us at customerservice@smartypantscorp.com.
761884
I'm not sure what you are asking, this is readily available online. You can probably sub another starch like corn or tapioca, but your results will probably be different.
1143147
I've read about doing that. Not something I would have thought of but I've heard it's a good alternative to other liquids.
2223161
this stuff works great for jams and jellies. You can use it in freezer jams or canned jams and jellies. Pectin uses precise amounts and this sometimes does not set up. Add some Ultra gel and you are good to go. They have a cook book with many different recipes . I recommend it for learning how to use Ultra gel
2215178
What this product is called texturized soy protien TSP. I use quite a bit of TSP's and most are frozen. SO yes,I think it would work out fine by itself. However, if you have added, let's say mushrooms, peppers, that is vegetables that have a higher water content then you will find the mixture to be a bit mushy when thawed. Hey good luck! I like this stuff, easy and very tasty!!!
352913
I don't really know, because there is no recipes w/the Jam & Jelly Maker, but I would just play w/the pectin and try it out. If it works let us know. Oh, the other thing is that I just thought of, you could call the company to get their answer to the question! Sorry I couldn't be more help.
550931
This isn't for jam, but for pie filling, as a thickener. Use pectin for jams and jellies.
1632148
My Amish neighbor says 'no' for using clear jel. She (and we) use pectin. Clear jel is used to thicken baked fruit dishes like pies, cobblers, etc...
433320
try'' flavor apprentice'' website..homade flavorings are to weak and do not mix well with pg
2096638
Use one teaspoon of Better than Bouillion for one cube vegetable stock. See instructions on jar of Better than Bouillion. I like it and it's quicker and tastier, IMAO.
1320367
This is absolutely correct. Read this great article by Dr. Mercola on the topic >>http://articles.mercola.com/sites/articles/archive/2013/10/07/sugar-substitutes.aspx
1957549
These pectins are not interchangeable. This one is a low or no sugar pectin.I have tried and had many failed attempts at interchanging pectins and to no avail. So....I would stick with the classic pectin if that is what you are accustomed to.I do love the low or no sugar ones however. : )
2035336
I haven't tried that - just mix it into wet food. I'm not sure that the powder would disolve... Curious if you made this work