JanetMarie
Almost Self-Reliant
I've only ever used Pamona's. Then I made a batch with just a little sugar and no Pamona's and liked it better.Pomona's pectin is the ONLY one I use. It requires calcium for the gel. No sugar required. So... I can make my jams and jellies just as tart as I want. I can't stand the cloying sweetness of regular jams and jellies, and absolutely won't use artificial sweeteners. Nor do I like the way honey changes the flavor of jams. Working with Pomona's is just about as easy as mixing up a batch of Jello. But, b/c of the decreased sweetener, the jam must be HWB processed, and used quickly after opening.