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

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  • From: list@ginda.us
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] jam making/white grape juice concentrates in place ofthesugar
  • Date: Fri, 22 Dec 2006 00:11:58 -0500


On Dec 20, 2006, at 5:45 PM, Stephen Sadler wrote:
. . .

These will be freezer jams. White grape juice concentrate cannot be counted
on to have the same preserving qualities as honey or sugar.

On Dec 21, 2006, at 9:44 AM, Hélène Dessureault wrote:

Pour into a few jars. Keep one in the fridge and freeze the rest.
Will keep easily 3 weeks in the fridge.

Do you guys eat tons of jelly, or have huge freezers? One thing I like about making jelly is that it turns a perishable fruit into something yummy that keeps pretty much indefinitely. Of course, I mostly make jelly with currants, which are so sour the added sugar to help them jell is desirable for flavor, too. (No added pectin needed, currants are very high in pectin, especially if not over-ripe.)

Although, i suppose if something tasted like fresh strawberries out of strawberry season, it might be worth a lot of freezer space. . .

On Dec 21, 2006, at 9:44 AM, Hélène Dessureault wrote:

One final comment. What prompt me to write this note was the comment by one
member of the list who is using honey as a substitute for sugar. What a
shame. Honey is a wonderful food that looses most of its quality when boiled
extensively. It adds a brown colour to jams and imparts a strong flavor that
covers everything else.

I agree completely. Honey is very nice, but it has such a strong flavor that I would think it would overwhelm the fruit in a jam. And it's "softer' than sugar, so I'd guess your jam would need to be a lot sweeter to jell, unless you are using agar or the like.

Happy holidays to all,
Ginda



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