Boodles

What berries do you intend on using?

I've reboiled fruit pate a few times now, and some have been very thick and tough, and have had no problems doing this. I suppose it also depends on if they are home made or bought or what type (ie what fruit base they are) as the ingredients/cooking process will determine whether or not boiling it is an option.

U could reboil it with the addition of water. Cook until desired thickness is reached. This would be your best way of getting it moist again.

Never add cornflour. Your wanting the taste of the berries to compliment the cheesecake, maybe avoid a taste conflict by having to many flovours. Keep it simple, keep it good Just add your frozen berries in a pot/pan with a little bit of water (the water will evaporate so dont worry) then boil until it has thickened a little. You can blend the coulis with a hand held blender or whatever other type of blender thing you have. Strain if necessary and taste. It will taste slightly differently when it has cooled. You may need to adjust taste with lemon juice. Shouldnt need to add any sugar because it has been concentrated a little bit, but your tongue will tell you this.

A big thankyou for this. They have everything handed on platter for me... such detail about fruit paste recipes. Saved me months of testing. Thankyou.

Ok, did some testing today. Used, for those that want to try - 250 fresh orange juice, then 250 gr whole orange. 325 sugar Chop orange into pieces, and put into pot with the fresh juice and lots of water. Your adding the water to soften the rind of the orange. Simmer for about 1hr or so. Then when skin is soft, add sugar and when dissolved, blend up mixture with hand held blender, then simmer/boil, which ever you want till kinda thick. When it cools, you'll be able to cut into pieces. I dont have a brix measuring thingee, so i cant give an exact measurment here, but the bottom of the pan starts to caramaelize a little. This worked well as a second tester. Serve with cheese, cover in chocolate, duck, pork, chicken etc.

I've looked at mamarlade recipies, and the sugar content seems to be way to high. So i'm using a fruit paste kind of base - 500gr orange (of which i will put in the skin/rind and to that i will add 325 sugar. Will test this week and report back. Would like to also take photos of this stuff covered in chocolate.

I'll try using a orange marmalade recipe, as you guys have suggested. And yeh, i'll add a little bit of pectin, and try to get my hands on seville oranges.

First thing that came to mind was to use an orange paste with chocolate, and the other use would be with cheese. I've struggled to get a recipe anywhere. Made in similar vein to quince paste, I just need a bit of guidance so that i've at least got ingredient ratio fairly correct. I'm probably going to make it slightly less thick than a paste, but that, i'll see as i make it. Can you imagine, a little ball of the intense paste coated in some chocolate - Yum. I'm just assuming that oranges, sugar (glucose?? to stop crystaliaztion) would be all that one would use. Not sure if the product would crystallize at all, so i dont want to add glucose if i dont need to . I'm thinking that i would possibly need to mince some of the peel as well, maybe half per orange. So, anyone got a recipe?

Try taking your fruit, ie blueberries for example, blend it, and then puttting that into a pot/pan and boil it down till thick. Dont add anything to it though, just cook until paste like. let cool. Just a suggestion

I love to try and make some, but it looks rather intense, and to source those ingredients on a small scale would probably be somewhat difficult. One thing about gum is that their isnt anything on the market that is minty enough. Nothing, nudda, ziltch. I would love to try and make a super-dooper, blow your mind minty gum.

Anyone got any insight on what the differences between vinegar, lemon juice, cream of tartare and salt are?

I've also noticed that i get specific gender comments about one of my products. Males sometimes mention that 'its sweet' - but i dont get that from the females. The females tend to say MMMMmmmm. Bit of a generalization, but its something i have observed over the last few months when doing food shows.

Topic header suggests recipies... Is it possible to make JB's at home?

Cant remember the brand, but they were 'plain' with sea salt. Winners, by a long shot.