Post by Lesli on Dec 22, 2008 21:25:49 GMT -5
I am making mustang grape jelly for the first time with Pomona pectin. I have never used it before. I have always used sure-jel. The reason I went with the Pomona is because you don't have to use so much sugar and can go completely with out sugar or use honey etc. my first batch was in the learning curve I of course was jumping the gun and sugared the grape juice before adding the pectin when I should have added the pectin to the sugar and mixed it thoroughly first, but I was not sure just how much sugar I wanted to add, enough to make it not bitter, but not nearly as much as the surejell recipe called for. I was using a recipe for concord grapes as they didn't mention the wild Texas Mustang grape, it is very very sour on its own and inedible with out sugar or some sort of sweetner, but when you add the sweetner it is unbelievably good. Anyway, for a 4 cups of juice recipe I decided on 2.5 cups of sugar in stead of 7 ( as with sure-jel). But the first batch clumped up pretty badly, I decided it would be the practice batch and quickly made another and it didn't clump so badly when it was mixed well with the sugar. But it jelled so fast and quite firmly. I might decrease the pomona just a bit for a softer jell. The stuff in the bottom of the pan almost seemed gritty, not gritty like sand in it but like the grit is firmer jell. I don't know if it will meld in the jar and smooth out. Second batch does look better than the first.
Oh, also the recipe for the sweet grape juice jelly called for 1/4 cup of lemon juice, but I made the decision to not add that because the mustang grape juice is so high acid. Do you think that would make a difference in anything? it has set up so fast, so I don't guess it has made a difference in that respect.
Has anyone ever used the pomona pectin? It does seem to be a better alternative than the high sugar sure-jel.
Oh, also the recipe for the sweet grape juice jelly called for 1/4 cup of lemon juice, but I made the decision to not add that because the mustang grape juice is so high acid. Do you think that would make a difference in anything? it has set up so fast, so I don't guess it has made a difference in that respect.
Has anyone ever used the pomona pectin? It does seem to be a better alternative than the high sugar sure-jel.