Re: Pectin

In article <9_udneCCWJErv4zVnZ2dnUVZ_s-pnZ2d@xxxxxxxx>,
"Kathi Jones" <katjon@xxxxxxxx> wrote:

"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.


Barb...you're my hero.....


lol....following the thread, and learning, and thinking you (and Edrena) are
the kewlest - ever !

Kathi


LOL!! Why is that?
--
-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.
.

Relevant Pages

  • Re: Pectin
    ... up having maybe 10 fewer calories per tablespoon than a full sugar ... Ball brand Fruit Jell powdered pectin (i use it exclusively because it ... dextrose, fruit pectin, and citric acid. ...
    (rec.food.preserving)
  • Re: Pectin
    ... up having maybe 10 fewer calories per tablespoon than a full sugar ... dextrose, fruit pectin, and citric acid. ... Sugar, vinegar, peppers, fruit pectin (mixed with dextrose [a natural ...
    (rec.food.preserving)
  • Re: Pectin
    ... up having maybe 10 fewer calories per tablespoon than a full sugar ... Ball brand Fruit Jell powdered pectin (i use it exclusively because it ... dextrose, fruit pectin, and citric acid. ...
    (rec.food.preserving)
  • Re: Pectin
    ... up having maybe 10 fewer calories per tablespoon than a full sugar ... Ball brand Fruit Jell powdered pectin (i use it exclusively because it ... dextrose, fruit pectin, and citric acid. ...
    (rec.food.preserving)
  • Re: Pectin
    ... They use fruit juices as ... > up having maybe 10 fewer calories per tablespoon than a full sugar ... > dextrose, fruit pectin, and citric acid. ...
    (rec.food.preserving)