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Pomona's Pectin

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SKU: 4052

Pomona's Universal Pectin

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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 the calcium naturally present in most fruits, rather than by sugar content.

Each box includes pectin and a separate packet of monocalcium phosphate to add to jellies or yogurt varieties that are naturally low in calcium.

Ingredients: Low methoxyl citrus pectin, monocalcium phosphate (packed separately, for making calcium water).

  • No sugar, gluten, or preservatives. Vegan product.
  • One box makes approximately 20 cups of jam
  • Can also be used as a gelatin substitute for puddings and glazes.
  • Store in a cool dry place.


View our recipe for making coconut, rice, or soy milk yogurt here.

View our recipe for making almond milk yogurt here

Questions on Pomona's Pectin

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  • From RB at 6/26/2015 4:04 PM
    • Does this work for fruit preserves using Xyletol or such sweeteners, sugar free?
    • Pomona's Pectin does not need sugar to set up, so it should be okay to use in products with sugar replacements.
    • Do you find this question helpful?  Yes   No
  • From Rita at 3/10/2014 3:01 PM
    • Do you recommend using the Pomona's Pectin in the yogurt starter? Some gluten free bread recipes recommend it so I know it is beneficial.
    • Pomona's Pectin is an ingredient in our recipe using our Vegan Yogurt Starter. The recipes are linked on the product page for the Vegan Yogurt Starter as well as Pomona's Pectin.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Needs better instructions. Review by happy Vegan

This product was not created for yogurt, and the instructions are not easy to follow. When you do follow them, the results are less than satisfactory. I ended up with solid yogurt. Certainly not appetizing!

Response from CFH: Thickening yogurt is one use suggested by the manufacturer. The calcium content of your milk will affect the set of yogurt thickened with Pomona's Pectin. Please contact our helpful support team at customersupport@culturesforhealth.com for assistance.

(Posted on 6/16/2015)

Excellent product Review by Mary

This is the best pectin I have ever used.

(Posted on 4/26/2015)

Great product Review by Mary

This is also a wonderful product. I have used other pectins and they didn't work very well at all, I had to add arrowroot powder also. Great product and very pleased with both of the products.

(Posted on 4/15/2015)

Perfect! Review by MM

Wanting to save a bit of money, I used a regular pectin on my first batch of yogurt. It didn't thicken at all. I decided to get the Pomona's Pectin, and my yogurt has turned out perfectly every batch. I will use this from now on!

(Posted on 3/8/2015)

Great Product Review by sittinnspinnin

I started canning about the time I became aware of the mirad'un'natural things that are in so much of our foods. This new awareness caused me some discomfort when canning jellies and jams, because of the pectin I was forced to use. Then I found Pomona's, and I have never looked back. I love it, and it works great!

(Posted on 9/24/2014)

Works great Review by Txasred

Just made a batch and it works great!

(Posted on 7/25/2014)

Worked very well with almond yogurt. Review by Susan

Made my first batch of almond yogurt. The pectin gave it a jello like consistency.

(Posted on 5/3/2014)

to pectin or not to pectin..that is the question Review by anush

I've made two batches of vegan yogurt following the direction on the Cultures for Health site, one with almond milk, the other with coconut milk. I would say that the pectin works well, but almost too well. My yogurt came out with a more gelatin consistency rather than creamy smooth. I'm going to try it with half the amount and see if it yields a better texture. But it definitely does the job.

(Posted on 4/30/2014)

worked great Review by BC

I used this in my yogurt recipe and it worked great. I have made two batches of yogurt - one with the pectin, one without the pectin, in future I will always use pectin.

(Posted on 4/3/2014)

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