North American Fruit Explorers mailing list at ibiblio

[nottke1 <nottke1@earthlink.net>]

Jim,
Like Don Yellman, we have backed off by about half the amount of Pomona 
pectin that we use to avoid the jam or jelly being too hard to spread.  I 
have never had a un-jelled batch - sounds like you ought to talk to the 
Pomona folks about it.
Jim Nottke
Pfafftown, NC

-----Original Message-----
>From: "Erdman, James" <ErdmanJ@uwstout.edu>
>Sent: Aug 15, 2007 8:33 AM
>To: North American Fruit Explorers <nafex@lists.ibiblio.org>
>Subject: Re: [NAFEX] Low Sugar Jams/Jellies
>
>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.  


Jim Nottke
Pfafftown, NC