Useful for thickening non-dairy yogurt. Since the pectin doesn't require sugar to jell jams, jellies, and yogurts can be made with little or no sugar. Other possible sweeteners that can be used in place of sugar are honey, fructose, sucanat, concentrated fruit sweetener, maple syrup, agave, frozen juice concentrate, stevia, xylitol, Splenda, or other sweeteners. MORE INFORMATION 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. INGREDIENTS Low methoxyl citrus pectin, monocalcium phosphate (packed separately, for making calcium water). No sugar, gluten, or preservatives. Vegan product. HOW TO STORE YOUR POMONA'S PECTIN Store in a cool, dry place.
