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To: epicure who wrote (50333)	10/3/2022 3:10:36 PM
From: LoneClone	1 Recommendation Recommended By epicure Read Replies (1) of 51717

I stopped buying jam some years ago when I discovered a pectin that works off calcium rather than sugar, allowing me to easily make my own jam that is better than anything you can buy in stores. In fact, I couldn't sell it as 'jam' because it doesn't contain enough sugar. Most jurisdictions these days require the product to be at least 50% sugar to be labeled as 'jam', which is why the good stuff is called 'fruit preserve' or something similar. I make sure I use fruit and berries picked at their absolute peak, which allows me to get the sugar down to maybe 5% without sacrificing the sweetness, thereby allowing the flavour to come through. My friends are always grateful when I gift them some. I have clued them in to getting right in there with their nose after they first open a jar so they can get that 'small of summer', which is even more wonderful in the dead of winter. Pomona' Universal Pectin pomonapectin.com One proviso -- it is not quite 'universal', as preserves containing rhubarb do not set well, presumably because the oxalate in the the rhubarb is scavenging the calcium before the pectin can get to it. LC

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