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Non-Cattle Specific Topics
Recipes & Cooking
Pepper Jelly recipes ??
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<blockquote data-quote="Jogeephus" data-source="post: 1361597" data-attributes="member: 4362"><p>Litmus paper works pretty good. I use Micro-line (2.9-5.2) and also have a meter. If you notice some recipes call for addition of lemon juice. I used to think this was for color but found its more to insure the gel. This is why if you use really ripe fruits you get great flavor but it may not gel and you only get syrup or a soft gel. This is also why they tell you not to use over-ripe fruits. I think the industry standard is something like 1:4 of young fruit to mature with pectin addition but you can manipulate the pH and get a good gel with any fruit. </p><p></p><p>Here is some of the science of it. </p><p></p><p> </p><p></p><p>Try making watermelon jelly. Its impossible unless you acidify the mix.</p><p></p><p>pH is very important when making jelly for safety and gelling reasons. Safety wise, you want the base to be beneath 4.6 or you will risk botulism. That aside, if I understand you right you like a softer jelly and to get this you probably want your pH to be at 3.4 - 3.5 (or 4). This should give you a very soft tender jelly and well within the safe zone. For a firmer jelly you would shoot for 3.1 - 3.3. Also note that its not all about pH but also has to do with suspended solids and this is where the boiling time comes in and this reduces the water, increases suspended solids and increases pH through reduction but I think if you play around with these numbers you'll have better chance of making just what you want because your fruit varies from picking to picking.</p><p></p><p>Didn't mean to get windy and hope you find this helpful.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1361597, member: 4362"] Litmus paper works pretty good. I use Micro-line (2.9-5.2) and also have a meter. If you notice some recipes call for addition of lemon juice. I used to think this was for color but found its more to insure the gel. This is why if you use really ripe fruits you get great flavor but it may not gel and you only get syrup or a soft gel. This is also why they tell you not to use over-ripe fruits. I think the industry standard is something like 1:4 of young fruit to mature with pectin addition but you can manipulate the pH and get a good gel with any fruit. Here is some of the science of it. Try making watermelon jelly. Its impossible unless you acidify the mix. pH is very important when making jelly for safety and gelling reasons. Safety wise, you want the base to be beneath 4.6 or you will risk botulism. That aside, if I understand you right you like a softer jelly and to get this you probably want your pH to be at 3.4 - 3.5 (or 4). This should give you a very soft tender jelly and well within the safe zone. For a firmer jelly you would shoot for 3.1 - 3.3. Also note that its not all about pH but also has to do with suspended solids and this is where the boiling time comes in and this reduces the water, increases suspended solids and increases pH through reduction but I think if you play around with these numbers you'll have better chance of making just what you want because your fruit varies from picking to picking. Didn't mean to get windy and hope you find this helpful. [/QUOTE]
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