Skip to Content.
Sympa Menu

nafex - Re: [NAFEX] jam making/white grape juice concentrates in place of thesugar

nafex@lists.ibiblio.org

Subject: North American Fruit Explorers mailing list at ibiblio

List archive

Chronological Thread  
  • From: "Thomas Olenio" <tolenio@sentex.net>
  • To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] jam making/white grape juice concentrates in place of thesugar
  • Date: Wed, 20 Dec 2006 17:39:59 -0500

Hello,

For large volumes of grape concentrate... Think inexpensive "wine kit".

Tom

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Rondi
Sent: Wednesday, December 20, 2006 2:54 PM
To: nafex@lists.ibiblio.org
Subject: [NAFEX] jam making/white grape juice concentrates in place of
thesugar

Hey,

This brought up a question I've had for some time, but keep forgetting
to ask.

I've noticed the at the grocery store that they are now selling jams,
jellies and spreads that do not contain sugar, but are using white
grape juice concentrates instead. So how is this done? I would love to
know since it's costing me an arm and a leg to buy the stuff and I'd
like to make my own flavors.

Thanks!

Rondi
On Dec 11, 2006, at 11:00 AM, nafex-request@lists.ibiblio.org wrote:

> Traditional Sure-Jell and Certo pectin required large amounts of sugar
> to ensure jelling, usually more in volume than the fruit juice itself.
> But now, low sugar pectins are widely sold, and we favor the Pomona's
> brand which gives us a consistently good jell with very low amounts of
> sugar -- less than half what would be used with ordinary pectin.
> Pomona's pectin works by utilizing calcium as a catalyst to citrus
> peel pectin. However, the use of at least a moderate amount of sugar
> is recommended because of sugar's natural preservative properties. A
> long boil of the juice is not necessary, other than to ensure that the
> product is well sterilized before packing.
>
> It is possible to make jelly by boiling pure juice and large amounts
> of sugar until the juice "sheets" on a spoon, but this technique is
> very time consuming and energy wasting, and has not been used by most
> jellymakers for about 50 years. Use of pectin makes the process a lot
> easier and faster, and produces a better product.
Whatever you can do, or dream you can, begin it.
Boldness has genius, power and magic.

Goethe

_______________________________________________
nafex mailing list
nafex@lists.ibiblio.org

Reproduction of list messages or archives is not allowed.
This includes distribution on other email lists or reproduction on web
sites.
Permission to reproduce is NEVER granted, so don't claim you have
permission!

**YOU MUST BE SUBSCRIBED TO POST!**
Posts from email addresses that are not subscribed are discarded.
No exceptions.
----
To subscribe or unsubscribe, go to the bottom of this page (also can be used
to change other email options):
http://lists.ibiblio.org/mailman/listinfo/nafex

File attachments are NOT stripped by this list.
TAKE STEPS TO PROTECT YOURSELF FROM COMPUTER VIRUSES!
Please do not send binary files.
Use plain text ONLY in emails!

NAFEX web site: http://www.nafex.org/





Archive powered by MHonArc 2.6.24.

Top of Page