I think it probably has to do with trying to get the pieces of fruit in the jam to look a more uniform color. If the skin of the berry is a nice deep red color but the fleshy inside is a light pink it doesn't look as good. Bizarre, but true.
If you think thats weird, how about bleaching cherries, curing them in brine with calcium, then adding food coloring and artificial cherry flavor back to them. Sounds weird, but maraschino cherries are a big industry...
At least on processor who shall remain nameless also used to use pigment from black raspberry in their concord grape juice to give it a nicer darker color. That is, before the price of black raspberries for processing became prohibitively expensive.
The things they do with food these days which I think many of us would consider wholly unnecessary is scary sometimes, if not just plain weird.
Michael - who considers maraschino cherries the culinary equivalent of an embalmed corpse
Michael Dossett Corvallis, Oregon www.Mdossettphoto.com phainopepla@yahoo.com
--- On Mon, 3/9/09, Mark Angermayer <hangermayer@isp.com> wrote:
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