[NAFEX] Using Pomona

Mark Angermayer hangermayer at isp.com
Wed Feb 11 12:42:01 EST 2009


Kathleen,

I noticed Pomona's website indicated $43 for 1 lb. bulk including shipping.
Is that what you mean by wholesale, or is there a cheaper source?

Thanks,
Mark
KS

----- Original Message ----- 
From: william Eggers
To: North American Fruit Explorers
Sent: Wednesday, February 11, 2009 9:33 AM
Subject: Re: [NAFEX] Using Pomona


I use Pomona with little or no problems, except that it sometimes jells so
much that one digs it out of the jar.  Therefore, I have cut down the amount
needed by several teaspoons for a double batch and like that consistency
better.  Sometimes when using Splenda in jelly it doesn't jell as well or it
unjells as it travels from market to market.  I only use Splenda because I
have customers for it.  I can't stand the stuff myself.  For me and my
sales, using Pomona has been a big plus.  Customers like the actual fruit
taste verses sugar and it helps keep my costs down as I don't use as much
sugar.  If you are selling your jams and jellies, be sure to get the
wholesale price as there is quite a difference for that  at my source for
Pomona.  Kathleen at Burr Oak Farm

--- On Tue, 2/10/09, Mark Angermayer <> wrote:

From: Mark Angermayer <
Subject: Re: [NAFEX] Jamming question + peach jam update
To: skkewing at yahoo.com, "North American Fruit Explorers"
<nafex at lists.ibiblio.org>
Date: Tuesday, February 10, 2009, 8:26 PM


Thanks Sarah,

Toppings don't get a chance to stay around here long (we eat ice cream by
the boatloads) so the syrup may not get much of a chance to thicken.  I
really want to give Pomona's a chance.  It seems an advantage to me that
it's supposed to jell regardless of sugar content.  Most recipes are too
sugary for me.  The stuff I made today was about 1/4 sugar and tasted real
fruity.

Mark
KS
----- Original Message ----- 
From: "Sarah Kehler Ewing" <>
To: "North American Fruit Explorers" <nafex at lists.ibiblio.org>
Sent: Tuesday, February 10, 2009 7:55 PM
Subject: Re: [NAFEX] Jamming question + peach jam update


> Hi Mark,
>
> I'm finally getting around to writing an update on the peach jam
thread I
posted last fall because it may apply to you although I haven't tried
Pomona's yet.
>
> Re: I made 7 double batches of spiced and not spiced peach jam using Certo
Lite pectin and none of it gelled.  I doubled the amounts of everything and
then added an extra 2 Tbs. of Certo Lite (works out to an extra half a pack
and this recipe worked for my cherry and raspberry jams) and none of the
peach jam gelled.... until late Dec/early Jan.  All my double batches gelled
using the two and a half packs of Certo Lite, but the peach jam took several
months to do so.  All the jams are a beautiful spreading consistency, don't
run off my toast and don't need to be sliced (yes, I made Dolgo Crabapple
jelly that needed to be sliced)!
>
> So there is hope that yours may gel eventually, but then again I've
also
got some cherry jam from a simple doubled recipe and with out the extra half
pack and it makes very good topping for ice cream, pancakes, pudding, etc!
>
> Good luck!
>
> Sarah
>
> --- On Tue, 2/10/09, Mark Angermayer> wrote:
>
> > From: Mark Angermayer <>
> > Subject: [NAFEX] Jamming question
> > To: "North American Fruit Explorers"
<nafex at lists.ibiblio.org>
> > Date: Tuesday, February 10, 2009, 9:48 PM
> > Tried to make some jam today.  It was the first time
> > I've used Pomon'a
> > pectin.  Some on the list have had trouble with jelling
> > using Pomona's.
> > Others have said it jells too much.  Many say it's the
> > best thing since
> > sliced bread.
> >
> > I wanted my jam on the thin side anyway, so I only used
> > about 1/2 the
> > recommended amount of pectin.  However, as far as I can
> > tell, it didn't jell
> > at all.  I would have expected some jelling action, even
> > with 1/2 the
> > pectin.  I didn't bring the jam to a rolling boil.
> > Does Pomona's pectin
> > have to boil to jell?  Fortunately I just experimented with
> > a small batch.
> > I now have 3 pints of blackberry syrup.
> >
> > Mark
> > KS
> >
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