Useful for thickening non-dairy yogurt.
Pomona's Universal Pectin can be used to thicken jams, jellies, and even yogurt. Pomona's Universal Pectin is a low methoxyl-type pectin derived from citrus peels and pulp. Its jelling power is activated by calcium, which is unlike the other type of pectin which is activated by sugar.
- Each box includes pectin and a separate packet of monocalcium phosphate to add to jellies or yogurt varieties that are naturally low in calcium.
- One box makes approximately 20 cups of jam
- Can also be used as a gelatin substitute for puddings and glazes.
- Low methoxyl citrus pectin, monocalcium phosphate (packed separately, for making calcium water).
- No sugar, gluten, or preservatives. Vegan product.
Store in a cool, dry place.
What Our Customers Are Saying
It worked just fine in the gluten-free bread I made. I haven't tried it for anything else. It's cool that the calcium comes separate from the pectin because that's what is needed for the bread.
This was my first time using any kind of pectin and it worked out very well. The texture of my jam was medium firm and I love the fact that I didn’t have to use a ton of sugar. I’ve already recommended it to two friends. It now my go to pectin. There no need to try another for me.
This is the first time I have used Pomona Pectin and I am very pleased. The jam I made turned out nicely textured, not runny!
Good product, will get the job done. Confusing instructions though.
I bought this product for the home-made hemp milk yogurt.
The hemp-milk yogurt was okay, but it was not nearly as good as the soy yogurt from the recipe in the package which does not require the pectin.
The pectin recipe also requires much more time and effort.
If the taste had been good, I would have stayed with the hemp-milk yogurt and spend more time and effort.
But the soy milk yogurt recipe tastes so much better that I do not plan to use the pectin again.
I hope this helps.
2017-09-26 Duplicate review, just different wording. He must have thought his first one did not go through.