North American Fruit Explorers mailing list at ibiblio

[Don Yellman <don.yellman@webformation.com>]

Mark:

We have been using Pomona's pectin for nearly 15 years now, and it  has never 
failed.  We make blackberry and grape jelly, raspberry, apricot, blueberry 
and strawberry jams, using less than 1/2 the sugar called for with Certo or 
Sure Jell.  However, Pomona's will also jell with artificial sweeteners like 
Equal, which is useful if you have diabetic friends or relatives.  There is a 
limitation on shelf life with low or no-sugar jams and jellies, and we 
generally try to rotate the stock about every 18 months or so.

We have adjusted the recipe to use almost exactly 2/3 the amount of pectin 
recommended on the Pomona's brochure, and find this gives us nearly perfect 
consistency every time.  When we use the full amount, the jelly sets up too 
hard.  Using this amount, a 1-oz. packet of Pomona's will produce 4 times as 
much jelly as a packet of Ball's or other brands, making it significantly 
cheaper to use.  Pomona's uses a small amount of calcium solution as the 
jelling catalyst, but we have never been able to even notice the slightest 
trace of this tiny bit of calcium in the flavor of the final product.  If you 
tried Pomona's, I doubt that you would ever go back to Ball's or any other 
brand.

You can mailorder Pomana's for $4.50 the 1-oz pack, or $24.00 for 8 ounces 
bulk, which is a better deal.  The pectin is accompanied by a packet of 
calcium and instructions.  E-mail is info@pomonapectin.com

Don Yellman, Great Falls, VA