• Peach Jam using Pomona's Universal Pectin

    by  • August 3, 2010 • Preserving, Recipes & Meals • 14 Comments

    canning and jam making advice 2010Canning week continues today with a recipe for fruit jam.  Yesterday I discussed pectin.  Tomorrow, we’ll delve into vegetable canning.

    Peaches are in season in Ohio and many other places across the country. Farmers markets and CSA baskets are overflowing with these fuzz covered wonders. The sweet juiciness of a peach is hard to resist raw, but if you can save enough to make peach jam, you will thank me in midwinter when Ohio fruits are long gone.

    I use Pomona’s Universal Pectin in fruit jams, purchased locally from the Clintonville Community Market. Made from citrus peels, the all-natural universal pectin requires no sugar.  It will work with sugar, honey, or substitutes like Splenda.  It is activated by calcium water, which is an extra step, but totally worth it for the superior results I notice.

    I love that Pomona’s gives me the flexibility to use the sweetener I wish in the quantity that tastes best to me. I often make large batches with Pomona’s, something for bidden by other pectins. Each package makes 3 or 4 batches of jam, making it more cost effective than other brands too.

    I recommend following a recipe exactly for the first few jams before experimenting. When you are comfortable with the process, you can begin to add spices and aromatics (cinnamon, clove, and ginger are fantastic with peaches), adjust sugar, and even adjust pectin to get the set you desire. Each box of Pomona’s and other dry pectin include a recipe sheet. Food In Jars and Fresh Preserving (Ball jar sponsored) are two trustworthy websites with recipes.

    The following recipe is the one I used this weekend at a jam canning class. You can substitute plums, sweet cherries, apricots, mangos, figs, or pear for the peaches. Higher acid fruits (berries, sour cherry, pineapple and kiwi) require less pectin and little to no lemon juice.

    homemade peach jam on homemade sourdough bread

    Peach Jam from Pomona’s Universal Pectin

    Recipe for 5 pints

    4 cups  peaches (12-15 ripe fruit)
    1/4 cup lemon or lime juice
    1/2—1 cup honey or 3/4–2 cups sugar
    3 teaspoons Pomona’s Universal Pectin powder
    4 teaspoons calcium water (included in Pomona’s pectin)

    1. Sterilize jars and lids in boiling water.  Let stand.

    2. Blanch peaches to remove skin.

    3. Pit, chop and mash fruit, measuring out 4 cups.

    4. Add calcium water into large pan with mashed fruit and lime/lemon juice, stir well.

    5. Mix pectin powder with measured sweetener in a separate bowl.  Stir very well.

    6. Bring fruit to a boil.

    7. Add sweetener/pectin mixture and stir vigorously.

    8. Return mixture to a full boiling boil and then remove from heat.

    9. Fill jars to 1/4 inch from the top.  Wipe rims clean and screw on 2 piece lid.

    10. Put filled jars in boiling water to cover plus 1 inch.  Boil 10 minutes.

    11. Remove from water and let cool for 4—24 hours.

    12. Store in a cool dry place.  Eat within three  weeks of opening.

    What’s your favorite jam recipe? Link them up!

    You might think this is a post sponsored by Pomona’s.  It’s not; I shell out my own money for their pectin and use it because I do believe it is superior to more commonly found brands.

    Related Posts Plugin for WordPress, Blogger...


    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.


    14 Responses to Peach Jam using Pomona's Universal Pectin

    1. August 4, 2010 at 3:22 pm

      It sounds like Pomona’s Universal Pectin is the way to go for diabetics. If I actually start canning I’ll use this brand.

    2. August 8, 2010 at 7:13 am

      Thanks for introducing me to Pomona’s Pectin, and I found it at Whole Foods for under $4. I love it and canned a bunch of blueberry jam with it. Thinking of trying peach b/c you make it sound so easy.

    3. Rhonda from Baddeck
      February 15, 2011 at 10:02 am

      Found your blog recently and I’m going through the archives. I use Pomona’s, too, and I love it. I learned with Sure-Jell Light — that gave me a taste for “fruit forward” (great description!) jams. Now I use about 1 cup of sugar for most recipes (using 2 very full quart bags of fruit). One of our favorite recipes is Blubarb jam (equal parts blueberry and rhubarb).

    4. Mia
      August 2, 2011 at 5:50 pm

      i found this recipe searching for a jam recipe specifically calling for Pomona’s. You call for lemon juice but never use it in the recipe. I am guessing you are using it to stop the fruit from browning. I hope so since I am leaving it out.

    5. Mia
      August 2, 2011 at 7:47 pm

      Never mind, I read some other recipes using Pomona’s and added the lemon juice.

    6. Pingback: Safe and Experimental Jam Making | Hounds In The Kitchen

    7. Pingback: Rapid Cannning Trick | Hounds In The Kitchen

    8. Jody K.
      August 19, 2011 at 12:05 am

      If you fill the sterilized hot jars with hot fruit and they seal do you still have to water bath them? They can’t seal any more than they already are but I wondered if there was another reason you would want to water bath.

      • August 19, 2011 at 9:01 am

        To be safe, you do need to still process in the waterbath. When you boil for 10 minutes, you are both insuring that any pathogens in the contents are dead and creating the temperature necessary to perform the vacuum seal when you remove the jars from the water bath. Even though a jar might seem to be sealed without the water bath, it is likely that not enough air has escaped and you risk spoiling the jar.

    9. August 27, 2011 at 7:14 pm

      Made peach jam from those incredible Flaming Furies you picked for me. Thank you again! They are the most delicious peaches I’ve ever tasted!

    10. Pingback: Really, Rugelach? {Wordless Wednesday} | Hounds In The Kitchen

    11. June 7, 2013 at 4:22 pm

      I came across your site while looking up Pomona’s Pectin. I’m running a giveaway on my blog for a chance to win their new book, Preserving with Pomona’s Pectin. I thought I’d share :)

      Your peach jam looks heavenly. I’ll be adding that to my “must make” list.


      • June 9, 2013 at 8:36 am

        Hi Katie, nice to make your virtual acquaintance! I do love Pomona’s and thank you for telling me and my readers about the giveaway.

    12. Sharon
      August 24, 2013 at 1:26 pm

      You can buy Pomona pectin directly from Pomona Pectin by the pound; it’s a lot cheaper that way and you don’t need to buy it in the little packages. I bought a pound of it about 20 years ago (no kidding). I still have some left, and it’s still good!! Just made some jam a couple days ago.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    CommentLuv badge