In article
>,
Mimi > wrote:
> Made Dewberry jelly on Saturday--12 half-pints. (So I'd have a good
> chance of picking 2 that looked great) I'll mail it on my way home
> from work on Monday
>
> Made Mayhaw jelly today--again, 12 half-pints for the same reason as
> above. I'll mail it on Tuesday.
>
> Barb--have you ever heard anything regarding the use of the different
> brands of pectins??? I mean, do you think the judges have a
> preference??? I've used both Pomona and Ball NSN in my so far, 4
> entries. My Hun Bun prefers that I use Ball NSN for Dewberry. I made
> it with Pomona and he said he thought the texture was different and
> not as 'jammy'. We didn't notice a difference in the Wild Mustang
> Grape using Pomona. We also agreed that the plum came out better,
> texture wise, using Pomona. I made the Mayhaw with both pectins--I
> think the texture was smoother with the Ball NSN.
Mimi, I don't know what to say about it. I have limited experience with
the Pomona and remember being not especially crazy about it because of
the color, I think. It has been *many* years. Sugar is an important
component in maintaining pretty color, especially the red fruits. Have
you ever noticed that the red sugar-free "all natural" fruit spreads
sometimes look kind of brown? That's because of age and life under the
lights in the supermarket. Taste is okay but so much of the whole
experience has to do with the color appeal.
If the MN State Fair judges are looking for a jar with a low or no sugar
content, they have a special lot number for it. I don't know, however,
if they've ever given a ribbon to a reduced-sugar recipe in a "regular"
lot ‹ we are not required to submit our recipes with our jars.
My fair offers some special awards provided by the Ball/Kerr folks and
if you want to be considered for any of those, you have to use their
products. I don't know if Texas's fair makes those awards.
I do make a couple reduced-sugar recipes, but not for the judges.
I hope that helps.
--
Barb,
Creamed Cornbread, June 13, 2011;
http://web.me.com/barbschaller