I use Pomona with little or no problems, except that it sometimes jells so much that one digs it out of the jar. Therefore, I have cut down the amount needed by several teaspoons for a double batch and like that consistency better. Sometimes when using Splenda in jelly it doesn't jell as well or it unjells as it travels from market to market. I only use Splenda because I have customers for it. I can't stand the stuff myself. For me and my sales, using Pomona has been a big plus. Customers like the actual fruit taste verses sugar and it helps keep my costs down as I don't use as much sugar. If you are selling your jams and jellies, be sure to get the wholesale price as there is quite a difference for that at my source for Pomona. Kathleen at Burr Oak Farm
--- On Tue, 2/10/09, Mark Angermayer
<hangermayer@isp.com> wrote:
From: Mark Angermayer <hangermayer@isp.com>
Subject: Re: [NAFEX] Jamming question + peach jam update
To: skkewing@yahoo.com, "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Date: Tuesday, February 10, 2009, 8:26 PM
Thanks Sarah,
Toppings don't get a chance to stay around here long (we eat ice cream by
the boatloads) so the syrup may not get much of a chance to thicken. I
really want to give Pomona's a chance. It seems an advantage to me that
it's supposed to jell regardless of sugar content. Most recipes are too
sugary for me. The stuff I made today was about 1/4 sugar and tasted real
fruity.
Mark
KS
----- Original Message -----
From: "Sarah Kehler Ewing" <>
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Tuesday, February 10, 2009 7:55 PM
Subject: Re: [NAFEX] Jamming question + peach jam update
> Hi Mark,
>
> I'm finally getting around to writing an update on the peach jam
thread I
posted last fall because it may apply to you although I haven't tried
Pomona's yet.
>
> Re: I made 7 double batches of spiced and not spiced peach jam using Certo
Lite pectin and none of it gelled. I doubled the amounts of everything and
then added an extra 2 Tbs. of Certo Lite (works out to an extra half a pack
and this recipe worked for my cherry and raspberry jams) and none of the
peach jam gelled.... until late Dec/early Jan. All my double batches gelled
using the two and a half packs of Certo Lite, but the peach jam took several
months to do so. All the jams are a beautiful spreading consistency, don't
run off my toast and don't need to be sliced (yes, I made Dolgo Crabapple
jelly that needed to be sliced)!
>
> So there is hope that yours may gel eventually, but then again I've
also
got some cherry jam from a simple doubled recipe and with out the extra half
pack and it makes very good topping for ice cream, pancakes, pudding, etc!
>
> Good luck!
>
> Sarah
>
> --- On Tue, 2/10/09, Mark Angermayer> wrote:
>
> > From: Mark Angermayer <>
> > Subject: [NAFEX] Jamming question
> > To: "North American Fruit Explorers"
<nafex@lists.ibiblio.org>
> > Date: Tuesday, February 10, 2009, 9:48 PM
> > 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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