North American Fruit Explorers mailing list at ibiblio

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

Mark:

Using one-half the recommended amount of Pomona's pectin is below the minimum 
threshold normally required to jell when using ripe fruits with little or no 
natural pectin.  We have found the minimum to be almost exactly 2/3 the 
amount recommended on the insert.  Pectin should be throughly dry-blended 
with a small amount of sugar (for low-sugar jellies) before adding to the hot 
juice, which should then be brought to boiling to ensure the pectin is fully 
dissolved.  And, of course, we assume you didn't forget to add the calcium 
solution, which is essential for jelling.

Using the full recommended amount has, for us, produced a product that is too 
stiff.  We have also produced a couple batches of fruit syrup when 
experimenting with 1/2 the recommended amount.

Don Yellman, Great Falls, VA