Thursday, June 3, 2010

A Corn Free Pectin


I found this new pectin for jelly making at MOM"S Grocery Store.  It is called Pomona's Universal Pectin.  This pectin comes from a low methoxyl citrus pectin, used in conjunction with calcium.  It has no sugar or preservatives, and keeps indefinitely if you store it in a cool dry place.  Here is a direct quote from Pomona's about there pectin:

  WHAT IS THE SOURCE OF POMONA'S UNIVERSAL PECTIN AND HOW IS IT MANUFACTURED? 
     Pomona's Universal Pectin is MADE IN DENMARK. It is extracted from the peel and pulp of lemon, lime and orange after the juice and oil have been pressed out.
     The pectin is extracted using hot, acidified water and then precipitated out of solution with alcohol. Some amide groups are then introduced into the pectin molecule during the process of de-esterification (a process by which the pectin is changed from high-methoxyl to low-methoxyl). High-methoxyl pectin requires a sugar concentration above 55% to gel whereas low-methoxyl pectin gels in the presence of calcium ions.
     





    I made some jam this weekend using this pectin.    I think it turned out well for my first time with the calcium ( something you don't add with regular pectin).  The trick with this pectin was adding enough calcium until it jelled.  Since, I wasn't all that sure what the 'jell was', this was the part that was trial and error.  The instructions said to add 4-12 tsp of calcium, adding one tsp of at a time.    With that kind of range, and not exactly knowing when I had enough jell, I had varied results.  My first few jars, were more loose with the 7 tsp of calcium, but when I tried adding 10 tsp, it really set up just like regular pectin.
     This is a product worth trying if you prefer making jelly with pectin but are allergic to corn.  And just as they advertise on their box, it really was more economical.  I used half the amount of sugar than my Ball recipe, and it made two batches with just one box of pectin.  The recipe instructions say that you can also double and triple the recipe.  This pectin is great if you can't or don't want lots of sugar.   The box also states that you can use it in aspic, jello, sorbet, yogurt, and jelled pies.


   My personal recipe for strawberry jam and using this pectin is as follows:     


    For every two cups of mashed strawberries,  I use 4 cups of sugar ( I know that is a lot!).   I use 3/4 cup of water with two teaspoons of pectin, and 10 - 12 teaspoons of the calcium water.    The calcium packet and pectin packets are in the Pomona's box.  
    Mash the 2 cups of berries, stir in the 4 cups of sugar.  Let sit for ten minutes.   Meanwhile mix up the pectin and calcium water.  Place your berries in a medium saucepan and bring to a boil.  Add in the pectin and calcium water.  Start at around 8 teaspoons and stir.  Let boil for one minute.  Turn down the heat to a slow boil.  Continue to add the calcium water until your desired thickness.  I like mine thick so I use 10-12 teaspoons.  
     Place in your jars.  Let cool.  I store mine in my freezer.

4 comments:

  1. Thank you for this!!
    We are gluten, dairy, egg, and corn free too, and I have been trying to find some corn free pectin. This looks just perfect!

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  2. I was excited to see this on the stores shelves and stocked up on it. It worked well for us; hope it works just as well for you!

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  3. I wonder if the alcohol they use it made from corn though?

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  4. I called the company before I actually used the product and they said they used no corn anywhere in the process. I made them aware that we had a corn allergy during my conversation, and that was the sole reason I had placed the call. So as far as when I posted this, the company stated there was no corn in the product. Of course as with all things, over time companies do change ingredients so there is nothing to say that in the future that could become and issue.

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