I refer to Pomona’s Pectin in some of my posts. This is just a short pictorial of the product. I like Pomona’s because it helps jams and jellies set with lower sugar and sugar substitutes.
It also doesn’t take long to reach the point where the jam/jelly can be canned — so less boiling = fresher tasting jam/jelly.
I’ve found this at Sprouts, Vitamin Cottage and Whole Foods:
Inside there are 2 packets. A small one containing calcium, and a larger one containing the pectin.
When I’m ready to make jam or jelly, I use two clean canning jars (cup size works fine).
I put 1/2 teaspoon of the calcium powder into one jar, and then add 1/2 cup water.
I put the pectin powder in another jar. I put on screw lids, and keep the calcium water in the fridge, and the pectin water on the shelf.
You always add the pectin to the sweetener, and the calcium water to the fruit that is being cooked. In general, bring the fruit to a boil, then add the sweetener/pectin mixture, stir vigorously for 1 minute, then bring back to a boil. As soon as you reach a boil, turn off the heat.
Pomona’s has guidelines that come in the package just like other commercial pectins. They also have some recipes online.