Re: Pectin


"Melba's Jammin'" <barbschaller@xxxxxxxxxxxxx> wrote in message news:barbschaller-F0A7B2.16563323042008@xxxxxxxxxxxxxxxxxxx
In article <_3OPj.19623$Rr7.14325@xxxxxxxxxxxxx>,
"TBI" <mat@xxxxxxxxxxxx> wrote:

"Melba's Jammin'" <barbschaller@xxxxxxxxxxxxx> wrote in message
news:barbschaller-6F0C92.15122423042008@xxxxxxxxxxxxxxxxxxx

>> marketing thing.
>
> Kind of like here where the "all-fruit spreads" are pitched to the
> public as having no added sugar? Whoops!! "Liar, liar, pants on fire,
> nose is as long as a telephone wire." They use fruit juices as
> sweetener -- typically apple, white grape, or pear juice. (Hint:
> they're sweet because of the sugars they contain.) The end product > ends
> up having maybe 10 fewer calories per tablespoon than a full sugar
> product. A few grams less of carbohydrates, too.
>
>
>> > "TBI" <mat@xxxxxxxxxxxx> wrote in message
>> > news:CuHPj.105771$5o5.105192@xxxxxxxxxxxxxxxx
>> > Hi Folks,
>> >
>> > I'm looking at making red pepper jelly for sale to local
>> > markets. I'm wanting to avoid using anything artificial. I want
>> > to keep the ingredients as simple and as natural as possible.
>> > The problem is that commercailly available Pectins contain
>> > additivies.

>
> So do some jellies. :-)
> Ball brand Fruit Jell powdered pectin (i use it exclusively because it
> is less expensive than Sure?Jell or Certo) lists ingredients as
> dextrose, fruit pectin, and citric acid. Dextrose is a sugar. It's
> there to prevent the powdered pectin from caking. Citric acid adds
> acidity which helps the set and reduces the pH level. What's the
> problem, other than availability?

I agree with you totaly, but citric acid sounds chemically - and so does
dextrose. I know what they are and where they come from - I've no problem
coz I understand food, but to the uninitiated they don't look natural. It's
more of a branding thing. It gives people a warm fuzzy feeling.

Mat

In a word, pishtosh! You're talking about a "branding thing" and giving
people a warm fuzzy feeling. Kewl. So your labels say, "Ingredients:
Sugar, vinegar, peppers, fruit pectin (mixed with dextrose [a natural
sugar], and citric acid (to brighten the flavor and assist in the
gelling process). BTW, citric acid sounds no more chemical than
ascorbic acid, er-r-r-r vitamin C.

I totally agree with you... but folks don't get that - same as they don't see the 'no added sugar' thing. It's a culture and education thing I guess.




--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

.

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