Pomona’s Pectin is activated by calcium, so calcium has to be present in the mixture either naturally or added by you. Since most people don’t know the calcium content of their fruit, we recommend a calcium water amount in every recipe to be sure there is calcium in the mixture. If your fruit has calcium in it naturally, you don’t need to add the calcium water.
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Posted in: 2. What’s in My Box of Pomona’s Universal Pectin: Pectin & Calcium Questions, 3. Questions About How to Use Pomona’s Pectin