North American Fruit Explorers mailing list at ibiblio

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

Dianne Stephany wrote:
> Just a thought about the Pomona pectin- could it be the hardness of the 
> water that causes the differences in set?
>  
> We have extreemly hard water here in Rochester, NY, due to calcium 
> salts--and if calcium is what is used for the set it could make a 
> difference.
>
> Dianne Rochester NY- "it was a dark and stormy...." 
>  
>   <http://www.vistaprint.com/vp/gateway.aspx?S=5176697856>
> Dianne:

We don't use any water in our jams and jellies.  It's either pure fruit or 
pure juice.  There is some natural calcium in most fruit, but it shouldn't 
vary much from batch to batch or place to place.

Don Yellman,  Great Falls, VA
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Dia