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


minas6907
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20 hours ago, Jim D. said:

 

Last time I thought I had figured peach out (bought tree-ripe peaches and roasted them, sought out a peach liqueur--which by itself was delicious, purchased a "peach nectar" that had spectacular Amazon reviews, and got some dried peaches), I ended up adding some apricot at the last minute to provide some flavor.  So you will understand that I look forward to your experiments. I am surprised pectin is difficult to find. Aren't jams and jellies made in Finland?  You may have to make your own pectin. That will test your dedication to this endeavor!

 

Jim, you've really taken testing to a whole another level 😄I'll see what I can do but as said, please don't hold your breath. I wouldn't bet on myself being able to solve the peach PdF matter. 

 

Jams and jellies are made here, sure, but I guess people use something else to make them? Grocery stores for example carry pouches, some of which have carrageenan, some xanthan etc as the jellying or jamming agent. There's also one that has pectin, but it also has already sugar, apple acid, natrium benzoate and benzoate-acid in it. I think I'll just order it online sometime so I get pure pectin and don't have to guess the amounts. 

 

A simple agar "PdF" made with peach puree, little dextrose and lime juice already shows that you need something to punch up the peach flavor, as Jim and Kerry suggest. 

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  • 1 year later...

I planned to make a rhubarb "PDF", and this happened? Any ideas? The only think I can think of is that the rhubarb reacts with pectin some how, but like what? Everything just turned foamy. With that said, I just used the juice of the rhubarb and guess that plays part in this. I don't want the texture of all the "threads" in the rhubarb in my PDF. Don't have store bought purée at the moment.

 

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5 hours ago, Rajala said:

I planned to make a rhubarb "PDF", and this happened? Any ideas? The only think I can think of is that the rhubarb reacts with pectin some how, but like what? Everything just turned foamy. With that said, I just used the juice of the rhubarb and guess that plays part in this. I don't want the texture of all the "threads" in the rhubarb in my PDF. Don't have store bought purée at the moment.

 

 

I made a rhubarb PDF recently, using both commercially made rhubarb purée and some fresh rhubarb I purchased locally.  I was using Pomona's pectin.  Mine turned out without any issues such as yours.  Since commercial purées (like Boiron) are used for PDF a lot, I don't understand what happened to yours.  As rhubarb is low in natural pectin, you may have to use more pectin powder (or add another fruit, such as apple or pear, to provide pectin).  In regard to the rhubarb strings, I have not found that to be a problem.  If it is cooked long enough, they more or less dissolve.  You could always use an immersion blender to smooth it out.

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9 minutes ago, Jim D. said:

 

I made a rhubarb PDF recently, using both commercially made rhubarb purée and some fresh rhubarb I purchased locally.  I was using Pomona's pectin.  Mine turned out without any issues such as yours.  Since commercial purées (like Boiron) are used for PDF a lot, I don't understand what happened to yours.  As rhubarb is low in natural pectin, you may have to use more pectin powder (or add another fruit, such as apple or pear, to provide pectin).  In regard to the rhubarb strings, I have not found that to be a problem.  If it is cooked long enough, they more or less dissolve.  You could always use an immersion blender to smooth it out.

 

Yeah, it's super strange. I dunno what happened. I bought some more rhubarb now and will try again with all of it and run it with the immersion blender as you suggest.

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