Survivalism & Self Sufficiency Topics > Processing Food For Storage
Pomona Pectin
archer:
yum those syrups sound good.
i boiled down some mixed berries to make a thin syrup for putting on yogurt/ice cream...
fritz_monroe:
I've made batches of peach syrup. Of course, I was trying to make peach jam. Does Pomona work so well that there's little chance of me doing this again?
Morning Sunshine:
all of my jams with Pomona have jelled nicely. even with the low sugar. In fact, the blackberry syrup, I tried half the pectin instead of a quarter, and it is almost too thick to use as a syrup unless we heat it (which we do anyway - hubby has this thing against cold syrup on hot pancakes!).
LvsChant:
wow! What a great idea for the syrups... Thanks MS.
Morning Sunshine:
bump.
just made 14 half-pints of jam; 12 half-pints of syrup. Yummy.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version