The latest info on the calcium, when mixed with water is that if it darkens or turns an off color, toss it. Why would you want to mix the WHOLE PACKET of calcium powder with water in the first place?? They give you EXTRA calcium in that packet anyway. If you are only using PART of a package of the Pomona pectin, like 1/4 or 1/2 or 3/4, measure out the whole packet of calcium powder too, which is a tiny amount, and then measure only the 1/4 or 1/2 or 3/4 amount of it. PUT THE UNUSED PORTION OF THE REST OF the CALCIUM POWDER BACK INTO THAT SMALL PACKET, fold it over and tape it shut! Then mix that measured amount you juts got, with some water (any amount of water up to 1/4 cup!). I think your 'over analyzing' showing way too much concern about a 'small additive' that is used to trigger the setting up of the Pomona pectin (citrus based). I have not tried it yet, but I bet if you mixed a little BAKING SODA or CALCIUM CHLORIDE (Pickle Crisp) into water, it would ALSO make the Pomona pectin set up just exactly the same!! Because you seem to indicate that your making small batches of jellies, you may want stick with the low/no sugar pectins from SureJel or Ball, etc., ss they only make about 5 cups at a time. If you find the Pomona too difficult or confusing to deal with. These other pectins do not need calcium, BUT must be exact when measuring the total liquid for the batch. NO THERMOMETER NEEDED FOR ANY OF THESE!! Here is a example of a (no recipe!!) the I used to make my apricot preserves. I simply cut up and removed the stones of about 35 apricots, added a little mango nectar juice, and a small package of cut up dried California apricots and acup of water. Used a WHOLE BOX of Pomona, but mixed it with some water and the rest of the mango juice in a blender until it was dissolved. Added plenty of asorbic acid, and Splenda to the now boiling apricots, as well as my favorite 'acid blend' to boost the 'character' and flavor of the 'cots. TASTED until I felt it was sweet enough with the SPLENDA. Then, while boiling, I poured in the dissolved Pomona. Stir well while bringing back to a boil again. Then, I added the WHOLE packet of calcium that was now mixed with a little water (still a 1/4 cup). Stirring while adding it. The spoon now showed a coating and soft globs forming when I lifted it out. Got my jars ready and filled 13 pints. Then BWB processed. End result, perfection!! NO recipe, no worrying, no failure, no probelms, and no setting up failures!! simple... Pomona is good stuff!! It is virtually foolproof!! Best of luck!

The issue is that chocolate in jam(as opposed to cocoa) doesn't follow U.S. canning standards. It's the fat and the dairy that're the issue. White chocolate would be even less acceptable than dark. I'd be concerned that white chocolate might turn out oily integrated into a preserve. I'm not sure how you'd retain the delicate character. That being said, the raspberries are high-acid and there's plenty of sugar, so if I chose to BWB and shelve, I wouldn't agonize about it. I'm wasn't sure about the source of your disappointment. Are you disappointed with the flavor once cooled or the set? What can happen with preserves is they end up being cooked over a long period and they thicken but they don't really "set"; as a result of the slower process the flavor is less fresh. This can be a real problem with some stoves and pans. Just less-than-ideal conditions. Because of the chocolate and the de-seeded puree the set in this preserve is a bit more problematic anyway. Generally you can cook to about 218-219 for a sauce. One benefit of refrigeration is you can achieve things not possible with canning. So I'm imagining this raspberry preserve soft-set, cooled and thick but still pourable (think curds) and layered in a slender jar. Raspberry preserve, chocolate ganache, raspberry preserve, chocolate ganache, etc. White chocolate would be especially pretty. It would make a lovely gift great for poundcake, ice cream, whatever. Or just sneaking out spoon-by-spoon a bit at a time. Carol

Hi again! Okay, I am loving this! I just brought my macerated strawberries to a simmer, and they are just the loveliest color! Beautiful! Now they are back in the fridge until tomorow! I love how this whole process really only makes you do a small amount each day as well! Pretty simple, so far! Now, as people really liked my jam at market yesterday (I did get $5 per 1/2 pint, and sold about 12 - it was a pretty slow day at market, as market is winding down and there aren't as many vendors there anymore, especially not the most popular.) Anyway, I want to try more flavors! I did the No Sugar Strawberry Pineapple Jam that Carol posted at some point. I thought it would be nice to have a no sugar added item. I made 2 batches of the that, and ended up with 5 1/2 pints. I used one as a sample, and the rest all sold. I was really happy with that! People were really happy that I had something with no added sugar! Personally, (sorry!) I don't care for it, but people who aren't used to a lot of sugar really liked it. So, more of that for next week. Okay, so on to my new questions! I am going to try making Linda Lou's Apple Pie Jam - sounds SO yummy!!! I am wondering if this can be made without adding the pectin? I am guessing so, as my understanding is apples are pretty high in natural pectin (right?), but with all the other things added, I don't want to ruin it by not adding the pectin. I got Granny Smith apples, if it makes any difference. I just don't want to add the pectin if it is going to make a firm setting jam - just REALLY don't like that firm set! And I've not gotten anything but when using pectin. Oh, one more question. I've read about the green apple jam used as pectin. Pretty much all the apples around here were lost, with a late spring freeze, so the only place to get apples right now, right near us at least, is at the grocery store. They don't carry underripe fruit (except bananas!) I saw mentioned somewhere that Granny Smiths work for a green apple jam, but it wasn't really referring to a jam to be used as pectin, rather as one to eat like that. So, are GS's any good for a pectin jam, or no? I love the idea of a totally natural pectin, when I need it! Boy am I full of questions! You have no idea the amount of time I have speant reading and searching all the jam stuff! I requested that the local library purchase the Jamlady Cookbook and Mes Confitures, but I'll have to see what happens with that! Last time I requested one, I finally gave up and bought it new, only to have them call 2 weeks later and say they had the book now and got to have it first! (I didn't want to tell them I got tired of waiting, so I went and checked it out, even though I already had it at home - didn't want them to think I was unappreciative!) I won't be suprised if that happens again, as i am REALLY wanting these books! (Yes, I made enough last night to buy one, but hubby just told me last night that ABSOLUTELY NO unnecessary money gets spent for a while, so I figured I'd better contribute my profits to the home finances instead!)

I also rotate the jars if it appears the fruit is going to float. I've occasionally run it all through the food processor but I like the chunks of fruit in it, so don't usually use that method. I also find that some fruits seem to have more of a tendency to float than others, notably strawberries and peaches for some reason. I often make jams from those fruits and leave them sit in the pan for 5 or 10 minutes, then ladle them into the jars, add the lids and water bath for 10 minutes, it seems to help keep the fruit more evenly distributed if I'm not paying enough attention to agitate the jars. gpc, when you rotate the jars, just be sure not to shake them enough to disturb the seal, I've dropped a hot jar and popped the seal. So don't give them a good hard shake, just rotate the jar around when it starts to cool a bit and your jam starts to thicken, and then it will help to keep the fruit suspended in the syrup. Good luck, and happy canning. Annie Annie