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  • From: Don Yellman <don.yellman@webformation.com>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: [NAFEX] Pomona's Pectin
  • Date: Thu, 28 Aug 2008 00:28:56 -0400

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




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