North American Fruit Explorers mailing list at ibiblio

["Erdman, James" <ErdmanJ@uwstout.edu>]

Although I (or my wife) have never had success using Pomona over the
last 25 years or so, I may give it another try after reading all of the
success stories here.  I have used it to attempt to make strawberry jam,
and follow the instructions faithfully, bought fresh packages of Pomona,
and used twice as much as called for, and never got anything thicker
than runny sauce.  I have tried peaches and strawberries, and probably
other fruit over the years.  I like jam that doesn't run off my toast if
I don't hold the toast perfectly flat for a second, and the stuff I have
done with Pomona was much runnier than that.

But I may give it one m ore try this spring.

Jim in Menomonie, WI