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Recipe: Ponoma's Universal Pectin Recipes - Glad the pie was good !

Preserving - Jams, Jellies
I think the Pomona's would work. You would need to follow their directions for making jelly more firm. It may be on their website. Sorry, I am busy canning pickles, so I am unable to look right now.
A Note from Betsy at Recipelink:

Recipes Using Pomona's Universal Pectin:

Description: "Pomona's Universal Pectin" is a sugar-free, low-methoxyl citrus pectin that is activated by calcium. Since it does not require sugar to jell, jams and jellies can be made with less, little, or no sugar. Some other possible sweeteners are honey, fructose powder, sucanat, concentrated fruit sweetener, maple syrup, agave nectar, frozen juice concentrate, stevia, xylitol, Splenda, and other artificial sweeteners.

Recipe Card 1 (package insert)
- Cooked Recipes
- No-Cook Freezer Recipes
- Cooked "All Fruit" Recipes
- Homemade Sugarfree Jello
- Developing Your Own Jam Recipes

Recipe Card 2 page 1
- Apple-Rosemary Jelly
- Grape Butter
- Garlic Jelly
- Fruit Cake Jam
- Cranberry Sauce or Jelly

Recipe Card 2 page 2
- Ginger Marmalade
- Herb Jelly
- Quince Jam
- Prickly Pear Cactus Jelly
- Kiwi-Raspberry-Lime Jam
- Special Plum Jam
- Chili Tomato Jam
- Wine Jelly
- No Fat Salad Dressing

Recipe Card 3
- Orange-Pineapple Jelled Salad
- Tomato-Shrimp Aspic
- Frozen Lemon or Lime Pie
- Jelled Milk Pudding
MsgID: 207109
Shared by: Linda Lou,WA
In reply to: re: pomonas
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Liquid pectin quality
  Gretchen, CA
2 re: liquid pectin
  Lee in Ca
3 re: liquid pectin
  Linda Lou,WA
4 re: Ball pectin
  Lee in Ca
5 re: pomonas
  Lee in Ca
6 Recipe: Ponoma's Universal Pectin Recipes - Glad the pie was good !
  Linda Lou,WA
7 Thank You: LindaLou and Betsy
  Lee in Ca
8 You're welcome Lee! (nt)
  Betsy at Recipelink.com
9 Thank You: liquid pectin
  Gretchen, CA
10 re: Pectin
  D. in MT
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