I'll have to look for that next time. I've done a little more kitchen chemistry research on pectin and here's what I found. Basically, pectin is a gelling agent. High methoxyl pectin (what I expect we're most all using) produces a gel in the presence of sufficient sugar and a pH < 3.5 (hence the vinegar). A low methoxyl pectin produces a gel in the presence of Calcium ions (which will also product a tighter gel in high methoxl pectin). I stumbled across a low methoxyl pectin at (http://www.permaculture.net/Pomona/). So, if a jelly doesn't set it would seem to indicate that either the pH wasn't low enough or that there wasn't enough sugar. I don' know (yet) what would happen if the pH was too low or if there's too much sugar. Fun stuff and I get to eat the results! Marc Saegesser > -----Original Message----- > From: joemama [mailto:joemama@ticino.com] > Sent: Friday, October 04, 2002 4:40 PM > To: CHILE-HEADS@globalgarden.com > Subject: Re: [CH] Jelly recipe question > > > I usually use 'jelly' sugar (already contains the right > amount of pectin). > > Costs about the same as sugar+pectin. > > Tom > >