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Examples
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If the calcium balance isn't right when you use low-methoxyl pectin Pomona's, you can end up with a rubbery and unpleasant product!
Archive 2007-02-01 Bryanna Clark Grogan 2007
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So, after using Pomona's Universal Pectin low-methoxyl pectin with mixed results for 2 years, I decided to try agar again.
Archive 2007-02-01 Bryanna Clark Grogan 2007
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I had a pretty good version there for two years or so, using Pomona's Universal Pectin a low-methoxyl pectin made from citrus, which is great for making jams, jellies and preserves with either no sugar, or less sugar, or alternative sweeteners, because it doesn't need sugar to make it jell, like regular pectin-- it uses a calcium solution to jell!
Archive 2007-02-01 Bryanna Clark Grogan 2007
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I experimented with other stabilizers, including tapioca starch (by itself), carageenan or Irish moss powder, cornstarch, agar (by itself), and low-methoxyl fruit pectin (the kind that uses calcium rather than sugar to jell, like Pomona's Universal Pectin).
Archive 2007-02-01 Bryanna Clark Grogan 2007
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