On Sun, 07 Mar 2010 13:33:24 -0600, Melba's Jammin'
> wrote:

>In article >,
> (Steve Pope) wrote:
>
>> sf > wrote:
>>
>> >The fact remains that natural cheese is not annatto colored.
>>
>> Sure, I think the only objection is to calling annatto
>> "artificial". In foodspeak, that term is usually reserved for
>> ingredients that do not occur in nature.
>>
>> Whether or not annatto meets someone's subjective definition
>> of natural, I could care less.
>>
>> Steve
>
>Kind of makes me think of those jammers who sneer at the idea of adding
>commercially-made pectin to their sauces, er-r-r-r, *jams.* Pectin's
>in most fruit, to a much higher degree in some than in others. Right
>under the peel.


After a few failures of making jelly without added pectin, it's back
to my old way. I was hoping for a more concentrated fruit flavor. It
may be a more concentrated flavor but it ain't jelly.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)