Do you know for sure what type of pectin, apple or citrus, is used for
the Sure€Jell product line? For Certo?

I'm trying to find out and when I called Kraft's 800 number about it, I
was told that they use both, citrus and apple, but could not (or would
not) tell me which use which, or if it changes depending on their cost.

I'm going to ask a couple University folks to see what they have to say,
too.
--
-Barb, www.jamlady.eboard.com Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

Melba's Jammin' wrote:

Do you know for sure what type of pectin, apple or citrus, is used for
the Sure-Jell product line? For Certo?

I'm trying to find out and when I called Kraft's 800 number about it, I
was told that they use both, citrus and apple, but could not (or would
not) tell me which use which, or if it changes depending on their cost.

I don't know. I've been of the impression that they use either of them
standardized to a constant gelling property so, for their purposes,
they can go either way as markets and other opportunities provide. As
I think about it, I'm not sure where I got that idea. Sounds like
assumption/guesswork to me. And *I* did it.

Shame on me.

I'm going to ask a couple University folks to see what they have to say,
too.

Um, like a second opinion. I be they say shame on me, too.

Anything else?

Pastorio

In article , "Bob (this one)"
wrote:

Melba's Jammin' wrote:

Do you know for sure what type of pectin, apple or citrus, is used for
the Sure-Jell product line? For Certo?

I'm trying to find out and when I called Kraft's 800 number about it, I
was told that they use both, citrus and apple, but could not (or would
not) tell me which use which, or if it changes depending on their cost.

I don't know. I've been of the impression that they use either of them
standardized to a constant gelling property so, for their purposes,
they can go either way as markets and other opportunities provide. As
I think about it, I'm not sure where I got that idea. Sounds like
assumption/guesswork to me. And *I* did it.

Shame on me.

I'm going to ask a couple University folks to see what they have to
say, too.

Um, like a second opinion. I be they say shame on me, too.

Anything else?

Pastorio


Pfft, a lot of help you are! I called the U of M's hotline thang that
they've got going with the U of Iowa and the Nice Lady said that if
Kraft couldn't tell me, then she couldn't either. Big help. We both
wondered, though, about someone with allergies, and why they don't
specify which kind of pectin they're peddling. My food scientist
friend at Gedney says all the home-use stuff is citrus, but I might ask
him again and see if he's sticking to his story. I haven't heard from
Brian Nummer yet.
--
-Barb, www.jamlady.eboard.com Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article , "Bob (this one)"
wrote:

Melba's Jammin' wrote:

Do you know for sure what type of pectin, apple or citrus, is used for
the Sure-Jell product line? For Certo?

I'm trying to find out and when I called Kraft's 800 number about it, I
was told that they use both, citrus and apple, but could not (or would
not) tell me which use which, or if it changes depending on their cost.

I don't know. I've been of the impression that they use either of them
standardized to a constant gelling property so, for their purposes,
they can go either way as markets and other opportunities provide. As
I think about it, I'm not sure where I got that idea. Sounds like
assumption/guesswork to me. And *I* did it.

Shame on me.

I'm going to ask a couple University folks to see what they have to
say, too.

Um, like a second opinion. I be they say shame on me, too.

Anything else?

Pastorio


Pfft, a lot of help you are! I called the U of M's hotline thang that
they've got going with the U of Iowa and the Nice Lady said that if
Kraft couldn't tell me, then she couldn't either. Big help. We both
wondered, though, about someone with allergies, and why they don't
specify which kind of pectin they're peddling. My food scientist
friend at Gedney says all the home-use stuff is citrus, but I might ask
him again and see if he's sticking to his story. I haven't heard from
Brian Nummer yet.
--
-Barb, www.jamlady.eboard.com Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.