North American Fruit Explorers mailing list at ibiblio

["Jim Fruth" <jfruth@tds.net>]

Jim Erdman wrote:  "Erdman, James wrote:
> 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."

   Two things:  Use more Pomona's pectin.......OR.......are you using a 
fruit that has a high pH?  For Pomona's to work best, your pH should be 
under 4.2.  Do you have some citric acid to add?

Jim Fruth
Brambleberry Farm
Pequot Lakes, MN  56472
For jams, jellies & syrups:
www.bberryfarm.com
(877)265-6856 [Store]
(218)831-7018 [My Cell]