Pectin

Pomona's Universal Pectin makes thick jam and jellies with rich, full flavor undiluted by large amounts of added sugar. Ordinary fruit pectins require your jam or jelly to be 55-85% sugar to set firmly.

Pomona's Universal is a low methoxyl type pectin derived form citrus peels and pulp. Its jelling power is activated by the calcium naturally present in most fruits, not by sugar content. (Box contains a separate portion of monocalcium phosphate for use with fruits especially low in calcium.)

INGREDIENTS: Low Methoxyl, Citrus Pectin and Monocalcium Phosphate (packed separately - assists gel of low calcium fruits). No sugar or preservatives.

• Concentrated: 1 box makes approximately 20 cups of jam.
• Other uses: Aspics, glazes, milk pudding or as a gelatin substitute.
• Keeps indefinitely. Store cool and dry. Excellent directions are provided.