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Wed, Jul 18, 12 at 23:24
| I need to be educated on Pectin. I see that the SureJell is in all the local grocery stores and other retailers, but I was reading a canning book and they referenced Pomona Pectin, supposedly this is better or just different??? It costs just a little bit more. Thanks Gene |
Follow-Up Postings:
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| Go to the Pomonas Pectin website. It has information as well as a video on how to use it. Wonderful product ! I promote it at my classes, as well as use it myself . |
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| There are many brands of pectin available and SureJell and Pomona are some of the brands. Certo and Ball are a couple others. There are liquid pectins and dry (powdered pectins). Some like Pomona and some don't. It works differently than Certo or SureJell or Ball and gives a very different 'mouth feel' to the jam or jelly. Which one to use is a personal choice. If you type 'pectin' into the forum search bar at the bottom of the page you'll get many discussions about pectin to read through for info. Dave |
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- Posted by readinglady z8 OR (My Page) on Thu, Jul 19, 12 at 13:41
| Pomona is a calcium derivative and sets quite differently than the traditional pectins. The advantage with Pomona is that the amount of sugar is totally under your control as the Pomona will set with or without it. This makes it very useful for those who wish to limit their sugar for medical or personal reasons. As Dave mentioned, some like it and some don't. I'm in the "don't" camp, but I still appreciate its usefulness and do use it for relatives who are diabetic. Carol |
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