2026-08-11 12:00 UTC
@ScruffyJunco The calcium to make it comes with the Pomona pectin. Since their pectin is derived from fruit only you add it to activate it. From their website:
"Pomona’s Pectin is activated by calcium, so calcium has to be present in the mixture either naturally or added by you. Since most people don’t know the calcium content of their fruit, we recommend a calcium water amount in every recipe to be sure there is calcium in the mixture."
https://pomonapectin.com/faqs/
Replies (1)
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@scififan@kind.social 2026-08-11 12:02
@ScruffyJunco@sfba.social I like it because it gives you control over the whole process. I make up a batch of calcium water and keep it in the fridge and use it to make all my jam. It works great! With Pomona I don't have jams or jellies that fail to jell like I used to with other kinds since it's intended to be flexible.