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The Stalwart 2-ounce plastic jars are the perfect storage containers for travel, home and bathroom organization and are ideal for holding a variety of items. Made from durable PET plastic, the set of clear jars come with smooth lids with foam liners to safely contain and protect whatever you need to store!
Use these 2 ounce jars for your carry- on luggage when traveling to easily comply with TSA restrictions or to keep liquids and small items neatly organized! Each jar is the ideal size to fit into your purse, backpack or gym bag. Also, great for use in the kitchen, pantry and bathroom.
Three of my first 4 batches of peaches didn't set and I had to go to the trouble shooting section on the website. Thankfully I reprocessed the fruit with more pectin, watched the time, and they set fine the second time around. I just wish they could have found a way in the directions to have mentioned how important this was.
It would have saved me a lot of time and not wasted a box of pectin. Other than that the jam tastes great and the spice suggestions in the book work well. Boy, this is the way to use pectin! If you're like me, and are a canner of jams and jellies, you dislike the obscene amounts of sugar required when you use regular pectins - it's just nuts.
You may also object to the high price of the stuff, and the fact that you can't use less or more! Well, if you are annoyed by the same pectin issues as I, this stuff is the answer. Make as little or as much jam or jelly as you wish - and never worry about whether it will work or not - this is stable stuff - use the right amount, and your results will always be the same.dawfaitasworllewd.gq/protestantism-in-poland-and-bohemia.php
Really, this stuff will change the way you do canning! If you buy it in bulk, the cost will be much less than regular pectin - and it has a long shelf life too. I don't know why I waited so long to try it. Yes, you can adjust to that difference, or you can try adding back some sugar until the texture improves. Just an observation. I'm not a real homemaker, but I play one in my kitchen.
I've helped the Mrs. My wife canned the way that worked for her, packets of SureJell and lots and lots of sugar.
We have been progressively reducing our families sugar consumption. As summer rolled in and fresh strawberries ripened, I sallied forth and picked 75 of them. Yes, I know.
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Nobody needs that much jam. I dried a bunch. I had read that Pomona's worked with low-sugar recipes so I bought some. In the middle of my first batch of strawberry jam, my wife observed the small amount of sugar I was using and told me flat out that my jam wasn't going to set. She hadn't noticed my box of Pomona's.
I thanked her for her opinion, and continued on my merry way.
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After my first two batches set perfectly, she paid more attention and discovered my secret. I have since made low sugar versions of raspberry, blueberry, and blackberry jams and all have set perfectly. I could scarcely be more pleased. Next to being being able to get a good set with low sugar recipes, my favorite feature of Pomona's is that I can make HUGE batches. Instead of working in small batches, as some other unnamed pectin requires, I was able to make an enormous batch of jam with 3 boxes worth of Pomona's. Again, I was advised it would not work, but every single jar came out perfectly.
Pomona's has a special place in my pantry. Once I knew to look for Pomona's, I have seen it in most grocery stores.
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It tends to cost more than SureJell but since the yield is higher per box, it's actually a better value. And the best value is in the 6 pack right here on Amazon. Bill in Massachusetts Top Contributor: I bought this for my first time canning anything after my garden shop said that 8 out of 10 of their staff uses this over traditional pectin. Since I am new to canning, I cant compare it to anything else. However it has a bunch of qualities that make it perfect for me.
First, it has an indefinite shelf life, so the big multi-pack allows me to ease into learning this canning thing. Second, I learned how to can using the related Pomona's Pectin book which gives you very detailed instructions on every aspect of the process. Third, the book has a ton of recipes that I can use in addition to the standard Ball books recipes but it would be harder to do the other way. Lastly, the recopies that I have made mostly with fresh blueberries have been absolutely delicious and use way less sugar than other methods.
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