[NAFEX] Pomona's and gelling
jfruth at tds.net
Thu Feb 12 09:56:55 EST 2009
Here at Brambleberry farm, we make jelly and jam in 5 gallon lots and,
using Pomona's Pectin, it nearly always gels. We NEVER bring it to a boil.
Instead, we start jarring when it reaches 200 degrees F. Compared to making
home-size batches of jelly, our 5-gallon batch has to cook alot longer to
reach the same heat, consequently, the pectin dissolves.
When we get a batch that doesn't gel, it is usually because someone
forgot to check the pH. The highest acceptable pH is 4.6 but we have fewer
problems by maintaining pH 3.6. Very rarely a batch refuses to gel no
matter what we do. In those cases, the fruit contains an inhibitor for
which we have yet to figure out a test for.
Pequot Lakes, MN 56472
For jams, jellies, syrups and more:
1-877-265-6856 (Toll Free)
1-218-831-7018 (My Cell)
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