A taste of Summer berries anytime! If you’re looking to completely cut out or just reduce added sugar, Pomona’s Pectin and Allulose are a perfect combo.
Don’t know much about Allulose? Start here:
Dr. Gundry: https://www.youtube.com/watch?v=wzXIVSSfXNs
Thomas DeLauer: https://www.youtube.com/watch?v=Y55wVLrLr9w
Thomas DeLauer: https://www.youtube.com/watch?v=vj2dUe9Gmr0
Healthline: https://www.healthline.com/nutrition/allulose
Heat Stability of Allulose: https://allulose.org/reformulating-products-allulose-considerations-flavor-profile-freezing-stability-sweetener-compatibility/
Altitude Adjustments for Water bath and Pressure Canning: https://www.ballmasonjars.com/adjust-high-altitude-canning.html
Jar Lids: For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: https://forjars.co?sca_ref=2901432.VbUi032n6C and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!
Amazon affiliate links to products used in this video:
The recipe is called “Simple Classic Raspberry Preserves” in this cookbook: https://amzn.to/4a5g4rD
Pomona’s Pectin (small size): https://amzn.to/3PipS9N
Pomona’s Pectin (bulk): https://amzn.to/3Pfc1ku
What will you get free for a year? Explore Butcher Box today: http://rwrd.io/ytflhup?c
Explore Azure Standard: https://www.azurestandard.com/?a_aid=f02bfac227
Hero Keto Bread ($10 off your first $40 order through my link): http://rwrd.io/ya01lpl?c
My Amazon storefront where you’ll find all the Amazon products I use and love (and for which I earn a small commission if you purchase through my link. Thank you!) https://www.amazon.com/shop/growandpreserve
Harvest Right Affiliate Link: https://affiliates.harvestright.com/2471.html. I will earn a small commission if you purchase through this link. I greatly appreciate your support of this channel!
Amazon Affiliate Links most requested:
Mason Jar opener: https://amzn.to/42JrXAh
Ball Complete Book of Home Preserving: https://amzn.to/3NEUJfh
Allulose: https://amzn.to/3PAF9ny
Presto Electric Canner: https://amzn.to/3XsdxTi
Steam Canner: https://amzn.to/3O6v4NG
36 Comments
I used Pomonas for the first time last year and I’m a convert! I prefer a softer set so I cut back on the pectin a bit on my recipes. It’s so much more affordable than traditional pectin too.
Your sweater is pretty btw, that color suits you
thank you
It's my favorite jam, but I would have to run it through the strainer for the seeds. The ungodly amount of sugar is why I haven't made many jams. We don't have fruits yet on our land so buying the fruit and the sugar is a bit spendy at the moment. We also rarely eat jam, but when we finally start getting fruits, we might have to lol.
I am so happy to see you use an alternative to sugar. I will be doing this.
Definitely going to try this one. Have all the ingredients.
So thankful you did this video this week. I've had some boxes of pomona's pectin in my storage and haven't used them because I just haven't looked up how to use them and I don't want to mess it up. Will update you when I do some jam this season! (Gotta hold myself accountable! :D) I think I'm gonna do the full shebang and do the allulose as well, because I have 2 bags of it I've just not used. Shame on me, I know. Let us know how it comes out!
I have that on my list also
I love pemonas pectin and book been using it for a few years and it is how I can all my jams
I purchased it also on my last azure order, jam will be on this years list. I'm totally out of hot pepper jelly also.
Today I canned ten pints of sweet and sour red cabbage with apples. Tasted good before it went into the jars so here's hoping! Yesterday I squeezed 10 more quarts of grapefruit juice, back into canning mode it seems. Refried beans going into the freeze dryer, mashed potatoes just came out. Have a great week!
First thank you so much Carter for replying to me about the spice jars you use. My order from amazon Canada is coming today and looking forward to transferring all my spices into them. I really like keeping things in glass as to plastic. I can taste plastic sometimes when you store your goods in plastic containers. I have never used pemonas pectin and will look into this for sure. I use a sugar alternative as well. Jams and jellies are just too sweet and really do not need all that sugar. Have a wonderful week to all.
Did you know Pomona pectin comes in one pound package? Which equals to 16 of the little and expensive boxes.
Azure sells it. Pomona web site sells it, also.
Does not expire.
I make a double batch each time. I use one cup of honey with four cups of mashed fruit. So a double batch would be
eight cups of mashed fruit and two cups honey. While the fruit and calcium are heating up, I stir the honey and pectin together.
When the fruit has come to a boil, I add the honey, pectin mixture to it. Then bring to a boil, and fill jars up, and water bath can. I do use a bit more pectin and calcium solution. I am not an exact measurement type cook. I leave the seeds in the fruit.
I have used this and the only thing I don’t like is the jam goes dark. 😊 has this ever happened to you?
I just made some Strawberry jam using stevia and xanthan gum not Canning but freezing it must be a jam week lol
Where can you get that pectin for a good price? It is so expensive on Amazon and in the grocery store.
I've been working on strawberry preserves and jelly. I use Pomona too. Love how it uses less sugar and jells every time.
I'm new to canning and have learned soooo much from your videos. I am enjoying learning from you. My sister-in-law told me about Pamona's Pectin. I ordered the pectin and the Preserving with Pamona's Pectin book. I have been looking things over this past week and today I thought to myself…"I wonder if Carter from Grow and Preserve has a video using Pamona's?" About 5 mins later I check my phone and there was the notification that you had a new video…..about using Pamona's Pectin!!! Well, how 'bout that? Perfect timing. Thank you for doing that just for me! 😂❤
Hi.Carter, I’ve been watching for awhile and I really like the kitchen remodel! I’m hoping we get a grand tour. I’m in the process of building a small house and was wondering what countertops you chose.
❤
Thank you! Looking forward to trying Allulose sugar substitute.
Thank you Carter. Beautiful Raspberry Jam. I have about 10 pounds of soft dried apricots that I purchased at Sprouts on a great bulk sale. Need to make this a priority. Have a great Sunday.
Yum!!
Oh finally, a video using Allulose instead of sugar. Thank you.
Beautiful!! So easy!! Thanks Carter!! ❤
Thank you for the recipe as well as the links for Allulose.. I am one of those people that was apprehensive to use Pomona’s pectin.. I have a box and will be trying it!
🇦🇺I don’t make much jam, could I freeze the calcium water in ice cube trays to use later?
Your videos motivate me so much to get to canning. I have two big bags of beef bones in my freezer that I'm going to get going in my roaster today. Excited to can a bunch of beef broth! Thanks Carter!
I'm glad you made this video, Carter. 😊 I've always wanted a great explanation of how to use Pomonas Pectin, and you've delivered. Have a fantastic week, take good care.😊
So glad you are doing this, I thought about trying it. This summer when I have fruit I'll review this video
So the Pamona's pectin COMES with the calcium packets? didn't know that, one of the reasons I haven't wanted to try it. Raspberry jam is such a treat isn't it?! 🙂
Although I am not a fan of raspberries, I hope to make some blueberry and strawberry preserves this year. Does monk fruit work the same way as the Allulose? I have heard from some You Tubers that artificial sweetener does not hold up as well as sugar, so have been hesitant to use it. I guess I need to read up on Allulose, since I've only heard it mentioned here (which is a good thing LOL).
I need to try the Pomona pectin; I bought the cookbook and the pectin already. Plus I had no idea there was a freezor challenge.. Oh My! Thank you, Carter. Have a great day!
Got the book for Christmas along with pectin and looking forward to trying it. Thank you!
Mary W
Can you do a video with your absolute favorite things you've canned. I'm a new canner and I have learned all that I do from watching your videos. Everything I've tried came out beautifully. You have a lot of recipes, so I just about what your absolute favorite ones are.
You look beautiful in that sweater! I love that color on you.
I will be stocking up on the Pomona pectin. And using your recipes. 🎉
Question when using allulose and no sugar in jams do they turn brown after say 6 months like with other sugar replacements?