North American Fruit Explorers mailing list at ibiblio

["Hal Love" <lovehd@comcast.net>]

I don't think it needs to boil to set, but it does need to reach the boiling
point to dissolve the pectin. The calcium phosphate is the key ingrediant
for gelling. I have found it produces rather stiff jams and jellies.

Hal

----- Original Message ----- 
From: "Mark Angermayer" <hangermayer@isp.com>
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Tuesday, February 10, 2009 3:48 PM
Subject: [NAFEX] Jamming question


> Tried to make some jam today.  It was the first time I've used Pomon'a
> pectin.  Some on the list have had trouble with jelling using Pomona's.
> Others have said it jells too much.  Many say it's the best thing since
> sliced bread.
>
> I wanted my jam on the thin side anyway, so I only used about 1/2 the
> recommended amount of pectin.  However, as far as I can tell, it didn't
jell
> at all.  I would have expected some jelling action, even with 1/2 the
> pectin.  I didn't bring the jam to a rolling boil.  Does Pomona's pectin
> have to boil to jell?  Fortunately I just experimented with a small batch.
> I now have 3 pints of blackberry syrup.
>
> Mark
> KS