To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Subject: Re: [NAFEX] Jamming question
Date: Tue, 10 Feb 2009 16:13:30 -0600
I don't think it needs to boil to set, but it does need to reach the boiling
point to dissolve the pectin. The calcium phosphate is the key ingrediant
for gelling. I have found it produces rather stiff jams and jellies.
Hal
----- Original Message -----
From: "Mark Angermayer" <hangermayer@isp.com>
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Tuesday, February 10, 2009 3:48 PM
Subject: [NAFEX] Jamming question
> 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