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I think preserves from frozen fruit can be better. There
are flavor compounds that begin to dissipate the moment a fruit is
picked. Quick freezing ASAP will preserve those flavors, and they’ll
be there when you make your jam or jelly. The best frozen fruit will have
little or no underripe fruit, and one might need to increase the acid and
pectin a little - but you’ll probably be just fine keeping to the recipe. The uniformly best strawberries I’ve ever had were individually
quick frozen ones for a restaurant I owned; we used them for smoothies.
The strawberry flavor was so rich people started buying the berries
individually for snacks. ~ Stephen From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Mark Angermayer Diane
wrote" "with 9 gallons of red currants frozen to await jelly
making in December instead of July" I've
wondered about this, is jam from frozen frozen fruit and less tasty than jam
from fresh fruit (assuming both are home grown)? Like Diane, we have
more time in the winter months, and it's easier on the utility bills, to can in
the winter. Obviously, for fresh eating, fresh fruit is much tastier than
fruit that's been frozen and thawed, but does it work the same for fruit used
for jams? |
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