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minas6907

Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)

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Posted (edited)

Here's a link to the Apple pectin I have:

 

cuisine-tech Pure Apple Pectinir?t=egulletcom-20&l=am2&o=1&a=B00NSW1KH

 

Nope I don't have a refractometer, just a thermometer.  Is there a workaround if you don't have one?


Edited by Smithy Adjusted link to be Amazon-friendly (log)

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1 hour ago, pastryani said:

Here's a link to the Apple pectin I have:

 

cuisine-tech Pure Apple Pectinir?t=egulletcom-20&l=am2&o=1&a=B00NSW1KH

 

Nope I don't have a refractometer, just a thermometer.  Is there a workaround if you don't have one?

 

That one says it's for jams and jellies - it's mixed with sugar. This one says it's for PDF but it isn't an apple pectin.

 

This is one of the ones I like.

 

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Here's a pic of the Grapefruit-Campari PDF made today with @Beets3.  These were coated in sugar a few hours after they were made.  The rest of the slab is curing for a day to see if there's a difference in stability/weeping.

 

image.thumb.jpeg.d7c2f098d0b59a3a68ce0c72d11606bb.jpeg

 

image.thumb.jpeg.5fbfbd17cfc8977fd4fcb99704aa455f.jpeg

 

Thanks @Kerry Beal for the info on the pectin.  I checked the label of the Apple Pectin I had and there was no mention of sugar anywhere.  I also tasted it and it didn't taste sweet, so maybe they've changed their formulation?  It looks like it worked for this formula that was high in acid, but I'd like to see if it'll work with a lower acidity formula.

 

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6 hours ago, pastryani said:

Here's a pic of the Grapefruit-Campari PDF made today with @Beets3.  These were coated in sugar a few hours after they were made.  The rest of the slab is curing for a day to see if there's a difference in stability/weeping.

 

image.thumb.jpeg.d7c2f098d0b59a3a68ce0c72d11606bb.jpeg

 

image.thumb.jpeg.5fbfbd17cfc8977fd4fcb99704aa455f.jpeg

 

Thanks @Kerry Beal for the info on the pectin.  I checked the label of the Apple Pectin I had and there was no mention of sugar anywhere.  I also tasted it and it didn't taste sweet, so maybe they've changed their formulation?  It looks like it worked for this formula that was high in acid, but I'd like to see if it'll work with a lower acidity formula.

 

Let us know how the experiments go.

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