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7 votes

Why are grape preserves so hard to find in the USA?

TL;DR: likely because demand was too low to sustain commercial distribution Barring any relationship to a specific historical incident, it's very difficult to find out why a specific food is no ...
FuzzyChef's user avatar
  • 65.2k
4 votes

Is it necessary and possible to deactivate an added pectinase before making jam

As a general rule you can permanently inactivate an enzyme by getting it to a high enough temperature. Boiling will definitely work, lower temperatures like 70 C will likely do so, but it will depend ...
steb's user avatar
  • 331
4 votes

Why are grape preserves so hard to find in the USA?

I received the following response from Bonne Maman in France Dear Mr. XXX, Thank you for contacting Bonne MamanĀ®. We are always happy to hear from our consumers. You are the reason Bonne ...
D3vtr0n's user avatar
  • 335
4 votes

Pectin vs Agar Agar vs Gelatin for Pate de Fruits

There are plenty of high-sugar-content sweets that use gelatine, so it would be a reasonable substitute, but won't match the texture that pectin would normally provide in a pate de fruit or jam. I ...
canardgras's user avatar
  • 2,415
3 votes

Can I add more pectin at the end of the marmalade cooking process?

There's no problem adding pectin later in the process, you just have to be careful how you do it depending on the form. Powdered pectin can glob up if you just pour it in, mixing it with a bit of ...
GdD's user avatar
  • 76.7k
3 votes
Accepted

Are the citrus seeds necessary when making marmalade?

Without seeing the recipe and procedure, it is hard to say if the seeds are necessary, there are many recipes for Seville orange marmalade that don't call for the seeds, and some that do. There is a ...
Debbie M.'s user avatar
  • 5,448
2 votes
Accepted

Why are grape preserves so hard to find in the USA?

It could also possibly be because the modern varieties of grapes commercially grown for eating do not make a good jelly or jam. Having made jam with a variety of grapes I have found that most of the ...
Barbara Catfish's user avatar
2 votes
Accepted

How do you make pie with Citron watermelon (not just the rind)?

...NadjaCS seems to have already answered this question above, but here's a link to a website which explicitly gives a recipe for a pie-melon pie using diced and flavored pie melon. It also has a link ...
Jacob Stai's user avatar
2 votes
Accepted

How to use pectin (E440) to make confectionary/gummy for sports?

As threatened in the OP, I have gone on to experiment a bit. This is the current iteration of what I'm doing for my long runs: Ingredients For roughly 30g carbs, scale up as required: Maltodextrin: ...
AnoE's user avatar
  • 822
2 votes
Accepted

Why is agar-agar more common in dessert recipes than pectin?

Agar-agar is available in powdered or flake form and is relatively easy to work with. It dissolves easily in hot liquids and sets quickly as it cools, which makes it convenient for setting desserts ...
Ms Designer's user avatar
1 vote

What do boiled tomato skins contribute?

Most vegetables have a lot of nutrients in the skin. At the very least it will add to the nutrient value of the dish if you dont peel it.
Neil Meyer's user avatar
  • 4,894
1 vote

How does preserved lemons salt soultion form a gel?

Three other possibilities are (I think #3 is most likely): salt-tolerant mucilage-producing bacteria. I don't know of a species, but it's possible. pectinase happened. Pectin is activated with heat ...
kitukwfyer's user avatar
  • 5,229
1 vote

How does preserved lemons salt soultion form a gel?

It is possible that you have precipitated the proteins to some extent by the salt concentration (known in biological fields as "salting out"), which might produce a gel-like blob, just like ...
bob1's user avatar
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1 vote

Why are grape preserves so hard to find in the USA?

For what it is worth, in case you want to make your own grape jam. The recipe calls for basically four things: grapes, sugar, lemon, butter. And as I have gotten a lot of recipes off of SeriousEats....
Steve Chambers's user avatar
1 vote

Prevent syneresis effect in agar-agar fruit jam

Unfortunately, syneresis is a byproduct of an agar gel. It is the nature of the molecular structure formed in the gel. This can be desirable, especially when using agar as a clarifying agent, ...
moscafj's user avatar
  • 75.8k

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