Monday, July 19, 2010

Jamming with Pomona Pectin

 I've talked about using Pomona's Pectin before and here is another great recipe to try it with.  For those that are unitiated, you can use less sugar with the jam.  It comes with a small package of calcium powder that you mix with water.  It helps the pectin to jell without the aid of all the sugar.  The instructions are straightforward and easy to understand.  A chart helps you determine the amount of pectin to use in ratio to the sugar, or lack thereof.

I'm flying home, instead of driving with DH.  I have a Remicade treatment and then have to give a lesson at church.  I'll fly back to attend a family reunion and then we get to make the looong drive home.  It's been so hot here, I'll be glad to get back to more tepid climes.

Lime Pineapple Jam


8 cups finely chopped fresh pineapple (or a couple of pulses in blender will do)
4 cups sugar
2 tablespoons lime juice (2 limes juiced and zested)
4 tsp calcium water
4 tsp Pomona Pectin powder


In a saucepan, combine pineapple, lime juice and zest and calcium water. Bring to a boil over medium heat, add sugar mixture.(sugar and pectin powder mixed) Bring to a boil stirring vigorously 1-2 minutes to dissolve sugar and pectin. Remove from heat.
Pour into hot jars, leaving 1/4-in. head space. Adjust caps. Process for
10 minutes in a boiling-water bath. (or for your altitude)
Makes 7- ½ pints (with a little to spare for the fridge)

Links to other jammin' recipes:
Apricot Pineapple Jam
Raspberry Jalapeno Jam
Jalapeno Jelly
Strawberry Kiwi Jam
Pomegranate Jelly
Corn Cob Jelly

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