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nafex - Re: [NAFEX] Pomona pectin thought

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  • From: Don Yellman <don.yellman@webformation.com>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Pomona pectin thought
  • Date: Sat, 30 Aug 2008 09:37:13 -0400

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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