[NAFEX] Jelling with Pomona's
don.yellman at webformation.com
Tue Feb 10 20:42:39 EST 2009
Using one-half the recommended amount of Pomona's pectin is below the minimum threshold normally required to jell when using ripe fruits with little or no natural pectin. We have found the minimum to be almost exactly 2/3 the amount recommended on the insert. Pectin should be throughly dry-blended with a small amount of sugar (for low-sugar jellies) before adding to the hot juice, which should then be brought to boiling to ensure the pectin is fully dissolved. And, of course, we assume you didn't forget to add the calcium solution, which is essential for jelling.
Using the full recommended amount has, for us, produced a product that is too stiff. We have also produced a couple batches of fruit syrup when experimenting with 1/2 the recommended amount.
Don Yellman, Great Falls, VA
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