[NAFEX] Low Sugar Jams/Jellies
jfruth at tds.net
Fri Aug 17 08:07:50 EDT 2007
Jim Erdman wrote: "Erdman, James wrote:
> I haven't had much luck using Pomona's Pectin. I try it every year, and
> follow the instructions very carefully, and it always comes out runny.
> Not at all what I want in a jam or jelly."
Two things: Use more Pomona's pectin.......OR.......are you using a
fruit that has a high pH? For Pomona's to work best, your pH should be
under 4.2. Do you have some citric acid to add?
Pequot Lakes, MN 56472
For jams, jellies & syrups:
(218)831-7018 [My Cell]
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