North American Fruit Explorers mailing list at ibiblio

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

Thanks Don,

Tomorrow, I'll try somewhere between 2/3 and 3/4 the amount on the insert.
I really don't want too stiff a product.  Our last batch we made with
regular pectin was too stiff and pasty.

In the batch today, I didn't forget the calcium.  Tomorrow I am planning to
use citric acid instead of lemon juice as an acidifier.  I've read 2T of
lemon juice = 1/2 t of citric acid.  Any comments?

Regarding syrup-yes I'm having a hard time finding the middle between a
drinkable product and rubberized one.  If you say 2/3 pectin, that's what
I'll try.

Mark


----- Original Message ----- 
From: "Don Yellman" <>
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Tuesday, February 10, 2009 7:42 PM
Subject: [NAFEX] Jelling with Pomona's


> 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
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