Add any remaining sweetener after the pectin is dissolved. Always stir the pectin into an amount of liquid sweetener that is no more than ¼ the amount of mashed fruit or juice. Always stir the pectin into an amount of dry sweetener that is no more than ½ the amount of mashed fruit or juice. The sugar and honey ranges in our recipes give you a low-sugar environment. The second thing to understand in working with Pomona’s is that it must be dissolved in a low-sugar environment because it cannot fully dissolve in a high-sugar environment. If you plan to develop or convert recipes, it is important to follow the appropriate directions for adding the pectin to the fruit.
This means that you cannot add Pomona's pectin powder directly to the fruit or it will clump. Pomona’s is different from other pectins because it is not pre-mixed with dextrose. When developing or converting recipes, we recommend that you read and understand the directions and recipes that come with Pomona’s Pectin first. So you need to figure out from the recipe you want to convert, how much mashed fruit or juice you will be working with and then use the amounts of pectin, calcium water, and acid listed below. The way to figure the amount of Pomona's to use is based on the amount and type of mashed fruit or juice.
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