DOCSLIB.ORG

Apple Pectin Pectin Is a Commonly Used Setting Agent in Jams, Jellies, Fillings and Gelled Candies

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Apple Pectin Pectin Is a Commonly Used Setting Agent in Jams, Jellies, Fillings and Gelled Candies Texture + Stability Solutions: Apple Pectin Pectin is a commonly used setting agent in jams, jellies, fillings and gelled candies. Until now, citrus pectin has been the industry standard, but availability and price have become prohibitive issues. TIC Gums has developed alternative solutions with a new series of apple pectin products that are readily available and more affordable. Talk to a Gum Guru® to determine which grade of apple pectin is best for your application. Non-GMO and organic-compliant options are available. What is pectin, and where does it come from? soluble solids (like sugar), the pH of the system, ion content, and quality and type of pectin will dictate the resulting functionality. The speed and temperature at Pectin is a recognizable polysaccharide used principally as the setting agent which the gel sets are also dependent on the degree of esterification. for jams and jellies. It also provides viscosity and gelation to bakery fillings and texture to beverage applications. Additionally, specially manufactured pectin acts as a protein stabilizer in acidified milk beverage applications, Typical full-sugar jams and jellies (minimum 65% soluble solids), as well as such as yogurt drinks. confectionery applications, utilize HM pectin. Depending on the exact formulation, the ideal pH for these types of products ranges from 2.8–3.5. HM pectin that has a high degree of esterification will set more rapidly. LM pectin does not require the Pectin is mainly extracted from byproducts of the juice industry, such as citrus same level of solids (typically less than 50%) and the pH range can be higher, but peel and apple pomace. Apple was the original source for industrially manufactured this type of pectin requires the addition of bridging ions, like calcium, in order to pectin and still remains an important raw material source for the pectin industry. form gels. Amidation of pectin results in the ability to form gels with even easier Several physical attributes are specific to pectin sourced from apple, mainly the criteria — lower solids, wider pH range and greater flexibility in calcium levels. flavor and color of the powder. The flavor of apple pectin powder is reminiscent of apple, while the color has been categorized as light tan. From a textural perspective, apple pectin tends to produce very smooth, spreadable gels. As a global leader in advanced texture Which grade of pectin is right for my application? and stability solutions, food and beverage In order to select the correct grade of pectin for an application, it is important to companies rely on TIC Gums to improve the understand how this ingredient is classified and how those differences will affect quality, consistency and sensory experience of the performance of the pectin in the formulation. Pectin is mainly comprised of long chains of galacturonic acid that are esterified with methyl groups. During their products. Legendary customer service, pectin manufacturing, the level of esterification can be altered, resulting in high quality standards and the unrivaled different functional grades of material. Therefore, pectin grades are classified knowledge of our food scientists, known as by the amount of esterified groups or the degree of methoxylation: either high ® methyl ester (HM), low methyl ester (LM) or low methyl ester pectin that has been the Gum Gurus , have made TIC Gums the amidated (LMA). Each type of pectin has conditions that must be met in order for industry leader for more than 100 years. the functional benefits to be achieved. Specifically, addition of heat, amount of TIC GUMS’ APPLE PECTIN SERIES Product Description DE DA SAG Standardizing Agent Unstandardized high methyl TIC Pretested® ester (HM) pectin with a 66-69% N/A ≥180 None Apple Pectin 1500 medium set temperature High methyl ester TIC Pretested® Apple (HM) pectin with a rapid set 71-78% N/A 150 ± 5 Sucrose Pectin HM Rapid Set at high temperatures for full-sugar applications High methyl ester (HM) TIC Pretested® Apple pectin with a slow set at 63-67% N/A 150 ± 5 Sucrose Pectin HM Slow Set low temperatures for full-sugar applications High methyl ester TIC Pretested® (HM) pectin with Apple Pectin HM 58-65% N/A 140 ± 5 Sucrose a slower set for Slow Set 3 confection applications High methyl ester (HM) TIC Pretested® pectin designed to prevent 69-72% N/A N/A Sucrose Apple Pectin AM 800 sedimentation in acidified protein beverages Low methyl ester TIC Pretested® amidated (LMA) pectin for 27-30% 27-33% N/A Sucrose Apple Pectin LMA low-sugar applications DE—Degree of esterification DA—Degree of amidation SAG—Standard gel strength test method (Food Technology, Vol. 3, No. 18, 1959) Sample Formulations FORMULATION #1: FORMULATION #2: (HIGH-SUGAR GRAPE JELLY) (LOW-SUGAR GRAPE JELLY) Ingredients % Ingredients % Sugar 55.30 Solution A Water 32.93 Grape Concentrate (56% SS) 40.00 Grape Juice Concentrate (60% SS) 10.70 Water 20.00 TIC Pretested® Apple Pectin HM Slow Set or Sugar 10.00 0.70 TIC Pretested® Apple Pectin HM Rapid Set Sodium Benzoate 0.10 Citric Acid 0.25 Potassium Sorbate 0.10 Sodium Benzoate 0.12 Solution B Total 100.00 Water 25.30 PROCEDURE: Sugar 3.00 ® 1. Disperse sodium benzoate and 4. While maintaining a boil, add the TIC Pretested Apple Pectin LMA 0.80 grape juice concentrate. pectin into water and mix for Solution C 5 minutes. 5. Boil to 65° Brix and adjust pH to Citric Acid ~ 50% solution 0.70 2. Heat the solution to a boil. 3.0 with citric acid. Total 100.00 3. Slowly add the sugar to the 6. Hot fill. boiling pectin solution. PROCEDURE: 1. Solution A—Add sodium benzoate 3. Mix solution B into solution A and and potassium sorbate to water, begin cooling to 175° F. FORMULATION #3: add sugar and grape concentrate 4. Add solution C to the mix to drop (GUMMY CANDY/FRUIT SNACK) and heat to 190° F. pH between 3.2 and 3.5. Ingredients % 2. Solution B—Dry blend pectin and 5. Pour into container and cool. sugar to help dispersion, add to Sugar 37.21 water under agitation, heat solution to 190° F. 36DE Corn Syrup 33.50 Water 25.80 TIC Pretested® Apple Pectin HM Slow Set 3 1.72 FORMULATION #4: 50% Citric Acid Solution 1.20 (BLUEBERRY PIE FILLING) Flavor 0.15 Ingredients % Potassium Sorbate 0.05 Water 37.50 Sodium Benzoate 0.05 Sugar 36.75 Sodium Citrate 0.32 Frozen Blueberries 25.25 Total 100.00 TIC Pretested® Apple Pectin LMA 0.42 PROCEDURE: Calcium Sulfate 0.08 1. Disperse sodium benzoate and 7. Add the remainder of the sugar 50% Citric Acid Solution as needed potassium sorbate into water in while maintaining a boil. Total 100.00 a kettle. 8. Boil to 74° Brix. 2. Dry mix gum, sodium citrate and 9. Add flavor and citric acid solution. PROCEDURE: 10% of the sugar portion (3.72% 10. Pour into starch molds. Cure for of total formula). 1. Disperse calcium sulfate in 30 6. Bring solution to a boil. a minimum of 12 hours. grams of the sugar. Set aside. 3. While mixing, add dry mix to 7. Add calcium sulfate/sugar blend. 11. Remove excess starch the water. 2. Dry mix pectin and 10% of the 8. Add semi-thawed blueberries. from gummies. sugar portion (3.68% of total 4. Mix in water for 5 minutes or 9. If possible, adjust Brix to 50% and 12. Tumble gummies and granulated formula). Set aside. until fully dispersed. check pH. If pH is above 3.5, add sugar using steam to adhere 3. Heat water to 175° F. 50% citric acid solution as needed. 5. Stop the mixer and apply heat. sugar onto gummies. Bring solution to a boil. 4. Add pectin/sugar blend to hot 10. With occasional mixing, cool 13. Cure for an additional 12 hours water. Throughout the heating 6. Add the corn syrup while product to 135° F. before packaging. procedure, maintain enough maintaining a boil. 11. Transfer product to storage agitation so that all ingredients containers and allow to cool to are well incorporated. room temperature. 5. Slowly add the remaining sugar, making sure the temperature does not drop below 170° F. TIC Gums 10552 Philadelphia Road, White Marsh, MD 21162 (800) 899-3953 | (410) 273-7300 | ticgums.com The information provided is based upon tests and observations made under laboratory conditions and is believed to be accurate. Test results may, however, vary depending upon testing conditions. In furnishing samples and product data and specifications, TIC Gums, Inc. makes no warranty, either express or implied, including any warranty of merchantability or fitness for a particular purpose. It is expressly understood and agreed that it is the Buyer’s responsibility to determine suitability of the product for a particular purpose, product or process. To obtain a description of our testing methodologies, please contact TIC Gums, Inc. at (800) 899-3953 or (410) 273-7300. ©2015 TIC Gums, Inc. | AP5ENG1.
Load more

Recommended publications
  • Apples: Organic Production Guide
    A project of the National Center for Appropriate Technology 1-800-346-9140 • www.attra.ncat.org Apples: Organic Production Guide By Tammy Hinman This publication provides information on organic apple production from recent research and producer and Guy Ames, NCAT experience. Many aspects of apple production are the same whether the grower uses low-spray, organic, Agriculture Specialists or conventional management. Accordingly, this publication focuses on the aspects that differ from Published nonorganic practices—primarily pest and disease control, marketing, and economics. (Information on March 2011 organic weed control and fertility management in orchards is presented in a separate ATTRA publica- © NCAT tion, Tree Fruits: Organic Production Overview.) This publication introduces the major apple insect pests IP020 and diseases and the most effective organic management methods. It also includes farmer profiles of working orchards and a section dealing with economic and marketing considerations. There is an exten- sive list of resources for information and supplies and an appendix on disease-resistant apple varieties. Contents Introduction ......................1 Geographical Factors Affecting Disease and Pest Management ...........3 Insect and Mite Pests .....3 Insect IPM in Apples - Kaolin Clay ........6 Diseases ........................... 14 Mammal and Bird Pests .........................20 Thinning ..........................20 Weed and Orchard Floor Management ......20 Economics and Marketing ........................22 Conclusion
    [Show full text]
  • The Scientific Principles Underpinning Inconsistencies in Cider Quality
    The scientific principles underpinning inconsistencies in cider quality Produced by the Tasmanian Institute of Agriculture (TIA) Cider Research Team: Harriet Walker, Joanna Jones, Fiona Kerslake, Anna Carew, Nigel Swarts & Dugald Close Contact Authors Dr Fiona Kerslake Research Fellow Tasmanian Institute of Agriculture 165 Westbury Rd, Prospect, TAS 7250 +61 3 6336 5294 | [email protected] Dr Anna Carew Research Fellow Tasmanian Institute of Agriculture Private Bag 98, Hobart, TAS 7000 +61 0411 894 997 | [email protected] Dr Joanna Jones Research Fellow Tasmanian Institute of Agriculture Private Bag 98, Hobart, TAS 7000 +61 3 6226 2557 | [email protected] The authors acknowledge the contribution of the following individuals and organisations: Cider Tasmania Dr Bob Dambergs Jennifer Lavers Cider Australia Dr Paul Smith Lachlan Girschik Spreyton Cider Co. Dr Keren Bindon Megan Dykman Willie Smiths Cider Harriet Walker Dr Andrew Lea Winemaking Tasmania Hanna Westmore Published by Tasmanian Institute of Agriculture, 2016 DISCLAIMER While the Tasmanian Institute of Agriculture (TIA) takes reasonable steps to ensure that the information in this publi- cation is correct, it provides no warranty or guarantee that information is accurate, complete or up-to-date. TIA will not be liable for any loss, damage, cost or expense incurred or arising by reason of any person using or relying on the information contained in this publication. No person should act on the basis of the contents of this publication without first obtaining specific, independent, professional advice. TIA and contributors to this publication may identify products by proprietary or trade names to help readers identify particular types of products.
    [Show full text]
  • Apple Orchard Information for Beginners
    The UVM Apple Program: Extension and Research for the commercial tree fruit grower in Vermont and beyond... Our commitment is to provide relevant and timely horticultural, integrated pest management, marketing and economics information to commercial tree fruit growers in Vermont and beyond. If you have any questions or comments, please contact us. UVM Apple Team Members Dr. Lorraine Berkett, Faculty ([email protected] ) Terence Bradshaw, Research Technician Sarah Kingsley-Richards, Research Technician Morgan Cromwell, Graduate Student Apple Orchard Information for Beginners..... [The following material is from articles that appeared in the “For Beginners…” Horticultural section of the 1999 Vermont Apple Newsletter which was written by Dr. Elena Garcia. Please see http://orchard.uvm.edu/ for links to other material.] Websites of interest: UVM Apple Orchard http://orchard.uvm.edu/ UVM Integrated Pest Management (IPM) Calendar http://orchard.uvm.edu/uvmapple/pest/2000IPMChecklist.html New England Apple Pest Management Guide [use only for biological information] http://www.umass.edu/fruitadvisor/NEAPMG/index.htm Cornell Fruit Pages http://www.hort.cornell.edu/extension/commercial/fruit/index.html UMASS Fruit Advisor http://www.umass.edu/fruitadvisor/ 1/11/2007 Page 1 of 15 Penn State Tree Fruit Production Guide http://tfpg.cas.psu.edu/default.htm University of Wisconsin Extension Fruit Tree Publications http://learningstore.uwex.edu/Tree-Fruits-C85.aspx USDA Appropriate Technology Transfer for Rural Areas (ATTRA) Fruit Pages: http://www.attra.org/horticultural.html _____________________________________________________ Considerations before planting: One of the questions most often asked is, "What do I need to do to establish a small commercial orchard?" The success of an orchard is only as good as the planning and site preparation that goes into it.
    [Show full text]
  • Handling of Apple Transport Techniques and Efficiency Vibration, Damage and Bruising Texture, Firmness and Quality
    Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences PUBLISHED BY: B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ACTIVITIES OF WP9 IN THE CENTRE OF EXCELLENCE AGROPHYSICS CONTRACT NO: QLAM-2001-00428 CENTRE OF EXCELLENCE FOR APPLIED PHYSICS IN SUSTAINABLE AGRICULTURE WITH THE th ACRONYM AGROPHYSICS IS FOUNDED UNDER 5 EU FRAMEWORK FOR RESEARCH, TECHNOLOGICAL DEVELOPMENT AND DEMONSTRATION ACTIVITIES GENERAL SUPERVISOR OF THE CENTRE: PROF. DR. RYSZARD T. WALCZAK, MEMBER OF POLISH ACADEMY OF SCIENCES PROJECT COORDINATOR: DR. ENG. ANDRZEJ STĘPNIEWSKI WP9: PHYSICAL METHODS OF EVALUATION OF FRUIT AND VEGETABLE QUALITY LEADER OF WP9: PROF. DR. ENG. BOHDAN DOBRZAŃSKI, JR. REVIEWED BY PROF. DR. ENG. JÓZEF KOWALCZUK TRANSLATED (EXCEPT CHAPTERS: 1, 2, 6-9) BY M.SC. TOMASZ BYLICA THE RESULTS OF STUDY PRESENTED IN THE MONOGRAPH ARE SUPPORTED BY: THE STATE COMMITTEE FOR SCIENTIFIC RESEARCH UNDER GRANT NO. 5 P06F 012 19 AND ORDERED PROJECT NO. PBZ-51-02 RESEARCH INSTITUTE OF POMOLOGY AND FLORICULTURE B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ©Copyright by BOHDAN DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES LUBLIN 2006 ISBN 83-89969-55-6 ST 1 EDITION - ISBN 83-89969-55-6 (IN ENGLISH) 180 COPIES, PRINTED SHEETS (16.8) PRINTED ON ACID-FREE PAPER IN POLAND BY: ALF-GRAF, UL.
    [Show full text]
  • A Day in the Life of Your Data
    A Day in the Life of Your Data A Father-Daughter Day at the Playground April, 2021 “I believe people are smart and some people want to share more data than other people do. Ask them. Ask them every time. Make them tell you to stop asking them if they get tired of your asking them. Let them know precisely what you’re going to do with their data.” Steve Jobs All Things Digital Conference, 2010 Over the past decade, a large and opaque industry has been amassing increasing amounts of personal data.1,2 A complex ecosystem of websites, apps, social media companies, data brokers, and ad tech firms track users online and offline, harvesting their personal data. This data is pieced together, shared, aggregated, and used in real-time auctions, fueling a $227 billion-a-year industry.1 This occurs every day, as people go about their daily lives, often without their knowledge or permission.3,4 Let’s take a look at what this industry is able to learn about a father and daughter during an otherwise pleasant day at the park. Did you know? Trackers are embedded in Trackers are often embedded Data brokers collect and sell, apps you use every day: the in third-party code that helps license, or otherwise disclose average app has 6 trackers.3 developers build their apps. to third parties the personal The majority of popular Android By including trackers, developers information of particular individ- and iOS apps have embedded also allow third parties to collect uals with whom they do not have trackers.5,6,7 and link data you have shared a direct relationship.3 with them across different apps and with other data that has been collected about you.
    [Show full text]
  • Assessment of Nutritional Parameters of Native Apple
    ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS Volume LX 3 Number 5, 2012 ASSESSMENT OF NUTRITIONAL PARAMETERS OF NATIVE APPLE CULT IVARS AS NEW GENE SOURCES J. Balík, O. Rop, J. Mlček, P. Híc, M. Horák, V. Řezníček Received: April 6, 2012 Abstract BALÍK, J., ROP, O., MLČEK, J., HÍC, P., HORÁK, M., ŘEZNÍČEK, V.: Assessment of nutritional parameters of native apple cultivars as new gene sources. Acta univ. agric. et silvic. Mendel. Brun., 2012, LX, No. 5, pp. 27– 38 Although there are tens of diff erent apple varieties in Europe, only some of them were purposefully bred and selected in the past. In spite of the fact that they can have outstanding nutritional and technological properties, the majority of them are of only a local importance. The objective of this study was to show and popularize altogether 35 local apple varieties which are typical of the conditions of Central Europe. However, their genetic uniqueness represents an irreplaceable ecological wealth and for that reason these local varieties could become a new and outstanding source of nutrients and food. Today, they can be used not only for direct consumption and in food industry but also as a potential material for further breeding and selection. It was found out in our experiments that the highest content of total acids was shown by the variety ’Citronové zimní’ (6.1 g.kg−1 of fresh matter). As far as the content of pectins was concerned, the highest levels were found out in the variety ’Strymka’ (3.26% in fresh matter). Of minerals, potassium showed the highest levels in fruit; for example, the variety ’Boikovo’ contained 9.70 ppm of this element in dry matter.
    [Show full text]
  • Colonial Gardens Honeygold Apple
    Honeygold Apple Malus 'Honeygold' Height: 20 feet Spread: 20 feet Sunlight: Hardiness Zone: 4a Description: Honeygold Apple fruit A distinctively yellowish-green apple with good, sweet Photo courtesy of University of Minnesota flavor, notably hardy, keeps well; eating apples are high maintenance and need a second pollinator; the perfect combination of accent and fruit tree, needs well-drained soil and full sun Edible Qualities Honeygold Apple is a small tree that is commonly grown for its edible qualities. It produces large yellow round apples (which are botanically known as 'pomes') with hints of red and white flesh which are usually ready for picking from mid to late fall. The apples have a sweet taste and a crisp texture. The apples are most often used in the following ways: - Fresh Eating - Cooking - Baking Features & Attributes Honeygold Apple features showy clusters of lightly-scented white flowers with shell pink overtones along the branches in mid spring, which emerge from distinctive pink flower buds. It has forest green foliage throughout the season. The pointy leaves turn yellow in fall. The fruits are showy yellow apples with hints of red, which are carried in abundance in mid fall. The fruit can be messy if allowed to drop on the lawn or walkways, and may require occasional clean-up. This is a deciduous tree with a more or less rounded form. Its average texture blends into the landscape, but can be balanced by one or two finer or coarser trees or shrubs for an effective composition. This is a high maintenance plant that will require regular care and upkeep, and is best pruned in late winter once the threat of extreme cold has passed.
    [Show full text]
  • Spectrometric Techniques for Elemental Profile Analysis Associated with Bitter Pit in Apples
    Postharvest Biology and Technology 128 (2017) 121–129 Contents lists available at ScienceDirect Postharvest Biology and Technology journal homepage: www.elsevier.com/locate/postharvbio Spectrometric techniques for elemental profile analysis associated with bitter pit in apples a a a,b a Carlos Espinoza Zúñiga , Sanaz Jarolmasjed , Rajeev Sinha , Chongyuan Zhang , c,d c,d a,b, Lee Kalcsits , Amit Dhingra , Sindhuja Sankaran * a Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA b Center for Precision and Automated Agricultural Systems, Department of Biological Systems Engineering, IAREC, Washington State University, Prosser, WA, USA c Department of Horticulture, Washington State University, Pullman, WA, USA d Tree Fruit Research and Extension Center, Washington State University, Wenatchee, WA, USA A R T I C L E I N F O A B S T R A C T Article history: ‘ ’ ‘ ’ ‘ ’ Received 6 December 2016 Bitter pit and healthy Honeycrisp , Golden Delicious , and Granny Smith apples were collected from Received in revised form 20 February 2017 three commercial orchards. Apples were scanned using Fourier transform infrared (FTIR) and X-ray Accepted 21 February 2017 fluorescence (XRF) spectrometers to associate the elemental profile with bitter pit occurrence in apples. Available online xxx The FTIR spectra were acquired from apple peel and flesh; while XRF spectra were acquired from the apple surface (peel). Destructive elemental analysis was also performed to estimate calcium, magnesium, Keywords: and potassium concentrations in the apples. There were significant differences between healthy and Apple disorder bitter pit affected apples in calcium, magnesium, and potassium concentrations, in addition to Support vector machine magnesium/calcium and potassium/calcium ratios (5% level of significance).
    [Show full text]
  • Sweet Spreads–Butters, Jellies, Jams, Conserves, Marmalades and Preserves–Add Zest to Meals
    Sweet spreads–butters, jellies, jams, conserves, marmalades and preserves–add zest to meals. They can be made from fruit that is not completely suitable for canning or freezing. All contain the four essential ingredients needed to make a jellied fruit product–fruit, pectin, acid and sugar. They differ, however, depending upon fruit used, proportion of different ingredients, method of preparation and density of the fruit pulp. Jelly is made from fruit juice and the end product is clear and firm enough to hold its shape when removed from the container. Jam is made from crushed or ground fruit. The end product is less firm than jelly, but still holds its shape. This circular deals with the basics of making jellies and jams, without adding pectin. Recipes for making different spreads can be found in other food preservation cookbooks. Recipes for using added pectin can be found on the pectin package insert sheets. Essential Ingredients Fruit furnishes the flavor and part of the needed pectin and acid. Some irregular and imperfect fruit can be used. Do not use spoiled, moldy or stale fruit. Pectin is the actual gelling substance. The amount of pectin found naturally in fruits depends upon the kind of fruit and degree of ripeness. Underripe fruits have more pectin; as fruit ripens, the pectin changes to a non-gelling form. Usually using 1⁄4 underripe fruit to 3⁄4 fully-ripe fruit makes the best product. Cooking brings out the pectin, but cooking too long destroys it. High pectin fruits are apples, crabapples, quinces, red currants, gooseberries, Eastern Concord grapes, plums and cranberries.
    [Show full text]
  • Mom's Apple Pie in A
    Mom’s Apple Pie in a Jar Source: Ball Complete Book of Home Preserving (p.38) Yield: Makes about six 8-ounce jars ¾ cup raisins or dried cranberries 6 cups shopped cored peeled Granny Smith or other tart apples Grated zest and juice of 1 lemon 1 cup unsweetened apple juice 1 package regular powdered fruit pectin 9 cups granulated sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1. Prepare canner, jars and lids. 2. In a food processor fitted with a metal blade, pulse raisins until finely chopped. Set aside. 3. In a large, deep stainless steel saucepan, combine apples nad lemon zest and juice. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, until apples begin to soften, about 10 minutes. Remove from heat and whisk in pectin until dissolved. Stir in raisins. Return to high heat and bring to a boil, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and stir in cinnamon and nutmeg. Skim off foam. 4. Ladle hot jam into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes for altitudes up to 1,000 feet; 15 minutes for 1,001-3,000 feet, and 20 minutes for 3,001-6,000 feet.
    [Show full text]
  • Malus Sieversii Belongs to the Rose Family, Rosaceae (Making It Related to Other Fruit Trees, Including Apricots, Plums, Cherries and Almonds)
    | REPORT © Georgy Georgy Lazkov - Malus sieversii – wild apple wild FAUNA & FLORA INTERNATIONAL’S М a l u s s i e v e r s i i – w i l d a p p l e : s p e c i e s s t a t u s review and action plan for its conservation in Childukhtaron a n d D a s h t i j u m r e s e r v e s , T a j i k i s t a n |PREPARED BY: Gulazor Miravalova, FFI Intern David Gill, Programme Manager, Central Asia, FFI Mario Boboev, Director of Kulob Botanical Garden Rasima Sabzalieva, Project Assistant, FFI Tajikistan April 2020 Мalus sieversii – wild apple: species status review and action plan for its conservation in Childukhtaron and Dashtijum reserves, Tajikistan Written by: Gulazor Miravalova, FFI Intern Edited by: David Gill, Programme Manager, Central Asia, FFI Mario Boboev, Director of Kulob Botanical Garden Rasima Sabzalieva, Project Assistant, FFI Tajikistan Photo credit: Mario Boboev April 2020 2 Table of contents 1. SPECIES DESCRIPTION ............................................................................................... 4 1.1.TAXONOMY .................................................................................................................... 4 1.2 STATUS .......................................................................................................................... 4 1.3. BIOLOGY/ DESCRIPTION ................................................................................................. 4 2. CURRENT DISTRIBUTION............................................................................................. 6 2.1.GLOBAL ........................................................................................................................
    [Show full text]
  • Raspberry and Blueberry Jam from the Complete Book of Small-Batch Preserving
    Dilemma. There is so much produce out there and it is all so wonderful and there is so much we can do with it and should I make jam, pickles, dehydrate it, pressure can it and should I spice it or enjoy the pure taste of the fruit or vegetable and, and, and… Ok, decision made. Berry season is in full swing. If we are not growing berries in our gardens we have many local berry farms. We can buy them at the farmers market, local produce stands or, even more fun, take the family on a day trip to a local u-pick berry farm. Let’s go for a flavorful but uncomplicated berry jam. Raspberry-blueberry. Yeah. I’m already dreamin’ about this on a scone or in a Trifle. Read the whole recipe before you get started. Make sure you have enough berries and all the ingredients. Also, note the type of pectin used. In this recipe we are using liquid pectin. It can be found most places that sell powdered pectin. Pectin’s are not created equal. Liquid pectin is added at the end of the process where powdered pectin is added at the beginning of the process. You cannot substitute powdered pectin for liquid pectin. The amount and type of pectin in a recipe is carefully formulated for the amount of acid in the fruit vs the amount of sugar used. Always read the recipe and the directions on the box of pectin to insure a proper gel is achieved. A little bit of advice on making jams with mixed fruit.
    [Show full text]