North American Fruit Explorers mailing list at ibiblio

["Mark Angermayer" <hangermayer@isp.com>]

I put it in the refridgerator, and after it fully cooled, I noticed it did
try to set a little.  Sorta the consistency of a milk shake.  I guess I need
to use more pectin.  I didn't bring it to a full boil because I knew I was
going to water bath it anyway.  But it never really boiled in the water bath
either.  I'll just plan to keep those jars in the fridge.  Try another batch
tomorrow.  Thanks Hal.

Mark


----- Original Message ----- 
From: "Hal Love" <l>
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Tuesday, February 10, 2009 4:13 PM
Subject: Re: [NAFEX] Jamming question


> 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" <>
> 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
>
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