| 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> |
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