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the calcium mixture and remove from heat.
The calcium mixture ia Vi teaspoon of dicalcium phosphate powder and one cup of water, mixed in a blender. The calcium comes along with the pectin.
Adjust the thickness by testing,
all with the mixture removed from the heat. Test it by placing a spoonful on the frozen plate and returning it to the freezer to chill about a minute. If the fruit is still syrupy, add more calcium (2 teaspoons at a time) and test, repeating until the preserves thicken. If the fruit cools too much, reheat quickly.
If the preserves are too gummy, thin with juice, one-half cup at a time. Retest. These preserves will have a fresher flavor and a more natural color than ordinary preserves. Use small jars, since the opened jar of low-sugar preserves spoils faster.
Keep in the freezer, or pour into sterilized jars and process in a boiling water bath for five minutes for pints and half-pints.
Sources for low-methoxl pectin are:
Blooming Hill Farm
Box G-l
Blooming Grove, N.Y. 10914
8 ounces for $8.00
Walnut Acres
Penns Creek, Pa. 17862
8 ounces for $8.00
Both sources include directions and calcium mixture.
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