North American Fruit Explorers mailing list at ibiblio

["Jim Fruth" <jfruth@tds.net>]

   Here at Brambleberry farm, we make jelly and jam in 5 gallon lots and, 
using Pomona's Pectin, it nearly always gels.  We NEVER bring it to a boil. 
Instead, we start jarring when it reaches 200 degrees F.  Compared to making 
home-size batches of jelly, our 5-gallon batch has to cook alot longer to 
reach the same heat, consequently, the pectin dissolves.
   When we get a batch that doesn't gel, it is usually because someone 
forgot to check the pH.  The highest acceptable pH is 4.6 but we have fewer 
problems by maintaining pH 3.6.  Very rarely a batch refuses to gel no 
matter what we do.  In those cases, the fruit contains an inhibitor for 
which we have yet to figure out a test for.

Jim Fruth
Brambleberry Farm
Pequot Lakes, MN  56472
For jams, jellies, syrups and more:
www.jellygal.com
1-877-265-6856 (Toll Free)
1-218-831-7018 (My Cell)