Comments on: Blood Orange Marmalade Recipe http://www.anarchyinajar.com/2009/02/blood-orange-marmalade-recipe/ the revolutions starts in your mouth Sat, 21 Jan 2012 16:17:10 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Laena http://www.anarchyinajar.com/2009/02/blood-orange-marmalade-recipe/comment-page-1/#comment-1138 Laena Fri, 25 Mar 2011 18:36:56 +0000 http://www.anarchyinajar.com/?p=13#comment-1138 not sure, they sell it many places, but usually cooking stores or health food stores are more likely to carry it. you can also get it online! not sure, they sell it many places, but usually cooking stores or health food stores are more likely to carry it. you can also get it online!

]]> By: cathie http://www.anarchyinajar.com/2009/02/blood-orange-marmalade-recipe/comment-page-1/#comment-1117 cathie Wed, 09 Mar 2011 03:26:58 +0000 http://www.anarchyinajar.com/?p=13#comment-1117 What stores can I find Pomona Pectin in? I live in the suburbs of L.A. What stores can I find Pomona Pectin in? I live in the suburbs of L.A.

]]> By: Blood oranges zest my world « Anarchy in a Jar http://www.anarchyinajar.com/2009/02/blood-orange-marmalade-recipe/comment-page-1/#comment-140 Blood oranges zest my world « Anarchy in a Jar Thu, 25 Feb 2010 22:10:53 +0000 http://www.anarchyinajar.com/?p=13#comment-140 [...] posted my recipe last year, but decided to skip the addition of meyer lemons this time, as their beautiful flavor gets buried [...] [...] posted my recipe last year, but decided to skip the addition of meyer lemons this time, as their beautiful flavor gets buried [...]

]]> By: Laena & Liv http://www.anarchyinajar.com/2009/02/blood-orange-marmalade-recipe/comment-page-1/#comment-129 Laena & Liv Mon, 25 Jan 2010 18:24:49 +0000 http://www.anarchyinajar.com/?p=13#comment-129 sure, lilia. best of luck blogging, and just be sure to link back and credit us where we are quoted. thanks! sure, lilia. best of luck blogging, and just be sure to link back and credit us where we are quoted. thanks!

]]> By: Lilia Dean from Apple Trees http://www.anarchyinajar.com/2009/02/blood-orange-marmalade-recipe/comment-page-1/#comment-128 Lilia Dean from Apple Trees Sun, 24 Jan 2010 21:42:31 +0000 http://www.anarchyinajar.com/?p=13#comment-128 Hello there, I really enjoyed this post. I have just started up a blog and making rather varied articles for it. Do you mind if I write about this article? Obviously I will provide you and this post full credit and add a link to this page :). Hello there, I really enjoyed this post. I have just started up a blog and making rather varied articles for it. Do you mind if I write about this article? Obviously I will provide you and this post full credit and add a link to this page :) .

]]> By: Laena & Liv http://www.anarchyinajar.com/2009/02/blood-orange-marmalade-recipe/comment-page-1/#comment-123 Laena & Liv Mon, 11 Jan 2010 20:56:01 +0000 http://www.anarchyinajar.com/?p=13#comment-123 Good luck! Let us know how it turns out! Good luck! Let us know how it turns out!

]]> By: Gary http://www.anarchyinajar.com/2009/02/blood-orange-marmalade-recipe/comment-page-1/#comment-122 Gary Sun, 10 Jan 2010 18:00:10 +0000 http://www.anarchyinajar.com/?p=13#comment-122 Laeva & Liv - duh, maybe I should have opened the package sooner. Thanks so much for your help! :) Laeva & Liv – duh, maybe I should have opened the package sooner. Thanks so much for your help! :)

]]> By: Laena & Liv http://www.anarchyinajar.com/2009/02/blood-orange-marmalade-recipe/comment-page-1/#comment-121 Laena & Liv Thu, 07 Jan 2010 17:43:25 +0000 http://www.anarchyinajar.com/?p=13#comment-121 No, the calcium powder comes with the Pomona's Pectin and will be in the box you purchased. Do not use anything else!! When you open the box, there will be two packets and instructions. One packet is the pectin powder and the other is the calcium powder. Read the instructions, which will tell you to mix 1/2 tsp calcium powder with 1/2 cup water. Depending on what you are making and how much, you add a few tsp of calcium water to the fruit and then once that comes to a boil, you add the pectin/sugar mixture that the recipe calls for. Good luck! And please let us know if you have any other questions. Jam on! No, the calcium powder comes with the Pomona’s Pectin and will be in the box you purchased. Do not use anything else!! When you open the box, there will be two packets and instructions. One packet is the pectin powder and the other is the calcium powder. Read the instructions, which will tell you to mix 1/2 tsp calcium powder with 1/2 cup water. Depending on what you are making and how much, you add a few tsp of calcium water to the fruit and then once that comes to a boil, you add the pectin/sugar mixture that the recipe calls for. Good luck! And please let us know if you have any other questions. Jam on!

]]> By: Gary http://www.anarchyinajar.com/2009/02/blood-orange-marmalade-recipe/comment-page-1/#comment-120 Gary Thu, 07 Jan 2010 16:57:19 +0000 http://www.anarchyinajar.com/?p=13#comment-120 Hi Laena & Liv - I have Pomona's Pectin, it happened to be the brand I bought at the store. Lucky me! However - what should I use for calcium powder? I found a bottle of calcium carbonate at the vitamin dept. on Amazon, and it's en route - is that the stuff you use? Hi Laena & Liv – I have Pomona’s Pectin, it happened to be the brand I bought at the store. Lucky me! However – what should I use for calcium powder? I found a bottle of calcium carbonate at the vitamin dept. on Amazon, and it’s en route – is that the stuff you use?

]]> By: Laena & Liv http://www.anarchyinajar.com/2009/02/blood-orange-marmalade-recipe/comment-page-1/#comment-115 Laena & Liv Tue, 05 Jan 2010 16:09:23 +0000 http://www.anarchyinajar.com/?p=13#comment-115 Hi Gary! Glad you're making jam! We occasionally add pectin to some of our jam to make it jell when a particular fruit lacks natural pectin of its own. We use our own apple jelly (here is a <a href="http://www.lindystoast.com/2006/08/dont_tell_apple.html" rel="nofollow">cute and humorous account of how to make it</a>) or we purchase a kind called <a href="http://www.pomonapectin.com/" rel="nofollow">Pomona's Pectin</a>. We like how it creates a gentle texture, not a Smuckers type of hard jelly. You can find it at some health food stores or you can purchase it online. It comes with detailed instructions, and what's nice is you don't need the huge amount of sugar that normal, commercial pectins like Sure-Jell require. But to answer your question, Pomona's Pectin is a sugar-free, low-methoxyl citrus pectin that is activated by Calcium (Monocalcium Phosphate). The pectin is extracted from the peel and pulp of lemon, lime and orange after the juice and oil have been pressed out. The pectin is extracted using hot, acidified water and then precipitated out of solution with alcohol. Some amide groups are then introduced into the pectin molecule during the process of de-esterification (a process by which the pectin is changed from high-methoxyl to low-methoxyl). High-methoxyl pectin requires a sugar concentration above 55% to gel whereas low-methoxyl pectin gels in the presence of calcium ions. This calcium sensitive, amidated, low-methoxyl pectin is packaged under the name Pomona's Universal Pectin. As far as I am aware, no one else makes this stuff. Does that answer your question? Please let me know if you have any more jam questions! Good luck and jam on! Hi Gary! Glad you’re making jam! We occasionally add pectin to some of our jam to make it jell when a particular fruit lacks natural pectin of its own. We use our own apple jelly (here is a cute and humorous account of how to make it) or we purchase a kind called Pomona’s Pectin. We like how it creates a gentle texture, not a Smuckers type of hard jelly. You can find it at some health food stores or you can purchase it online. It comes with detailed instructions, and what’s nice is you don’t need the huge amount of sugar that normal, commercial pectins like Sure-Jell require.

But to answer your question, Pomona’s Pectin is a sugar-free, low-methoxyl citrus pectin that is activated by Calcium (Monocalcium Phosphate). The pectin is extracted from the peel and pulp of lemon, lime and orange after the juice and oil have been pressed out.

The pectin is extracted using hot, acidified water and then precipitated out of solution with alcohol. Some amide groups are then introduced into the pectin molecule during the process of de-esterification (a process by which the pectin is changed from high-methoxyl to low-methoxyl). High-methoxyl pectin requires a sugar concentration above 55% to gel whereas low-methoxyl pectin gels in the presence of calcium ions.

This calcium sensitive, amidated, low-methoxyl pectin is packaged under the name Pomona’s Universal Pectin. As far as I am aware, no one else makes this stuff.

Does that answer your question? Please let me know if you have any more jam questions! Good luck and jam on!

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