On Thu, 12 Jun 2008 15:42:39 -0500, Melba's Jammin'
> wrote:

>In article >,
> blake murphy > wrote:
>
>> On Wed, 11 Jun 2008 11:46:29 -0500, Melba's Jammin'
>> > wrote:
>> >
>> >Adding pectin or not is the subject of many debates and arguments among
>> >preservers. The addition of pectin, be it commercially made or
>> >homemade, lessens the cooking time for the fruit and sugar to reach the
>> >jel point. I use pectin in all my stuff with the exception of crab
>> >apple jelly and fruit butters.
>> >
>>
>> so adding pectin means you are viewed in some quarters as a heretic?
>> like adding beans to chili or something?
>>
>> your pal,
>> blake
>
>Oh, yeah! I know an Aussie who used to post to r.f.c. who was always
>more than willing and ready to take a shot at we who prefer to use
>commercially made pectin in our fruit spreads.

cooks are just plain weird.

your pal,
blake