North American Fruit Explorers mailing list at ibiblio

["Erdman, James" <ErdmanJ@uwstout.edu>]

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.  
 
Anyone have any secrets to share??
 
Jim, in western Wisconsin
 
 
 
________________________________

Don wrote:
> It's not so much a question of the recipe as the type of pectin you use.  
> The Sure-Jell and Certo types require a great       > deal of sugar to 
> jell.  Try Pomona's Pectin, a low-methoxyl pectin derived from citrus 
> peels, that will jell with very low       > sugar, with artificial 
> sweeteners, or no sugar at all.

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