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Preserving Sugar
Preserving sugar is a kind of sugar used for making marmalades, jams and preserves using fruits that are naturally high in pectin (such as plums, redcurrants, blackcurrants, gooseberries, greengages, damsons and Seville orange Bitter orange, Seville orange, bigarade orange, or marmalade orange is the citrus tree ''Citrus'' × ''aurantium'' and its fruit. It is native to Southeast Asia and has been spread by humans to many parts of the world. It is probably a cross bet ...s). The large sugar crystals dissolve more slowly than those of standard granulated sugar and do not settle in the bottom of the pot or rise up as froth to the surface. This reduces the risk of burning and the consequent need for stirring. It also allows impurities to rise for easier skimming. Because it minimizes scum, it helps to make jams and jellies clearer. Preserving sugar differs from gelling sugar, also called jam sugar, because the latter contains pectin while preserving sugar is 100% sugar. Refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Sucr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marmalade
Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves.Maguelonne-Samat, (Anthea Bell, tr.) ''A History of Food'' 2nd ed. 2009, p. 507 The preferred citrus fruit for marmalade production is the Spanish Seville or bitter orange, ''Citrus aurantium'' var. ''aurantium'', prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste. The word "marmalade" is borrowed from the Portuguese , from 'quince'. Unlike jam, a large quantity of water is added to the fruit in a marmalade, the extra liquid being set by the high pectin content of the fruit. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries. Techniques There are several techniques of making jam, with or without added water. One factor depends on the natural pectin content of the ingredients. When making jam with low pectin fruits like strawberries either high pectin fruit like orange can be added, or additional pectin in the form of pectin powder, citric acid or citrus peels. Often the fruit will ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pectin
Pectin ( grc, πηκτικός ': "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal, chemical component of pectin is galacturonic acid (a sugar acid derived from galactose) which was isolated and described by Henri Braconnot in 1825. Commercially produced pectin is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets; and as a chemical stabiliser in fruit juices and milk drinks, and as a source of dietary fiber. Biology Pectin is composed of complex polysaccharides that are present in the primary cell walls of a plant, and are abundant in the green parts of terrestrial plants. Pectin is the principal component of the middle lamella, where it binds cells. Pectin is deposited by exocytosis into the cell wall via vesicle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plum
A plum is a fruit of some species in ''Prunus'' subg. ''Prunus''''.'' Dried plums are called prunes. History Plums may have been one of the first fruits domesticated by humans. Three of the most abundantly cultivated species are not found in the wild, only around human settlements: '' Prunus domestica'' has been traced to East European and Caucasian mountains, while '' Prunus salicina'' and ''Prunus simonii'' originated in China. Plum remains have been found in Neolithic age archaeological sites along with olives, grapes and figs. According to Ken Albala, plums originated in Iran. They were brought to Britain from Asia. An article on plum tree cultivation in Andalusia (southern Spain) appears in Ibn al-'Awwam's 12th-century agricultural work, ''Book on Agriculture''. Etymology and names The name plum derived from Old English ''plume'' "plum, plum tree", borrowed from Germanic or Middle Dutch, derived from Latin ' and ultimately from Ancient Greek ''proumnon'', itself b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Redcurrant
The redcurrant or red currant (''Ribes rubrum'') is a member of the genus '' Ribes'' in the gooseberry family. It is native to western Europe. The species is widely cultivated and has escaped into the wild in many regions. Description ''Ribes rubrum'' is a deciduous shrub normally growing to tall, occasionally , with five-lobed leaves arranged spirally on the stems. The flowers are inconspicuous yellow-green, in pendulous racemes, maturing into bright red translucent edible berries about diameter, with 3–10 berries on each raceme. An established bush can produce of berries from mid- to late summer. Phytochemicals Redcurrant fruits are known for their tart flavor, a characteristic provided by a relatively high content of organic acids and mixed polyphenols. As many as 65 different phenolic compounds may contribute to the astringent properties of redcurrants, with these contents increasing during the last month of ripening. Twenty-five individual polyphenols and ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blackcurrant
The blackcurrant (''Ribes nigrum''), also known as black currant or cassis, is a deciduous shrub in the family Grossulariaceae grown for its edible berries. It is native to temperate parts of central and northern Europe and northern Asia, where it prefers damp fertile soils. It is widely cultivated both commercially and domestically. It is winter hardy, but cold weather at flowering time during the spring may reduce the size of the crop. Bunches of small, glossy black fruit develop along the stems in the summer and can be harvested by hand or by machine. Breeding is common in Scotland, Poland, Lithuania, Latvia, Norway, and New Zealand to produce fruit with better eating qualities and bushes with greater hardiness and disease resistance. The raw fruit is particularly rich in vitamin C and polyphenols. Blackcurrants can be eaten raw but are usually cooked in sweet or savoury dishes. They are used to make jams, preserves, and syrups and are grown commercially for the ju ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gooseberry
Gooseberry ( or (American and northern British) or (southern British)) is a common name for many species of ''Ribes'' (which also includes Ribes, currants), as well as a large number of plants of similar appearance. The berries of those in the genus ''Ribes'' (sometimes placed in the genus ''Grossularia'') are edible and may be green, orange, red, purple, yellow, white, or black. Etymology The ''goose'' in ''gooseberry'' has been mistakenly seen as a corruption of either the Dutch language, Dutch word or the allied German language, German , or of the earlier forms of the French language, French . Alternatively, the word has been connected to the Middle High German ('curl, crisped'), in Latin as . However, the ''Oxford English Dictionary'' takes the more literal derivation from ''goose'' and ''berry'' as probable because "the grounds on which plants and fruits have received names associating them with animals are so often inexplicable that the inappropriateness in the mean ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greengage
The greengages are a group of cultivars of the common European plum. The first true greengage came from a green-fruited wild plum ( fa , گوجهسبز, Gowjehsabz) which originated in Iran (Persia). Greengages are grown in temperate areas and are known for the rich, confectionery flavour. They are considered to be among the finest dessert plums. The ''Oxford English Dictionary'' regards "gage" and "greengage" as synonyms. However, not all gages are green, and some horticulturists make a distinction between the two words, with greengages as a variety of the gages, scientifically named '' Prunus domestica'' (subsp. ''italica'' var. ''claudiana''.)Andrew F. Smith The gages otherwise include the large and usually purple to blackish but occasionally bright yellow round plums as well as the ancient and little-known Austrian varieties ''Punze'' (var. ''rotunda'') and ''Weinkriech'' (var. ''vinaria''). Description Greengage fruit are identified by their round-oval shape and smo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Damson
The damson () or damson plum ('' Prunus domestica'' subsp. ''insititia'', or sometimes ''Prunus insititia''),M. H. Porche"Sorting ''Prunus'' names" in "Multilingual multiscript plant names database, University of Melbourne. Plantnames.unimelb.edu.au. Retrieved on 2012-01-01. also archaically called the "damascene",Samuel Johnson equates "damascene" and "damson" and for "damask plum" simply states "see Plum" (''A Dictionary of the English Language'', 1755, p. 532). Later expanded editions also distinguish between "damascene" and "damson", the latter being described as "smaller and itha peculiar bitter or roughness". is an edible drupaceous fruit, a subspecies of the plum tree. Varieties of ''insititia'' are found across Europe, but the name ''damson'' is derived from and most commonly applied to forms that are native to Great Britain. Damsons are relatively small ovoid plum-like fruit with a distinctive, somewhat astringent taste, and are widely used for culinary purposes, par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seville Orange
Bitter orange, Seville orange, bigarade orange, or marmalade orange is the citrus tree ''Citrus'' × ''aurantium'' and its fruit. It is native to Southeast Asia and has been spread by humans to many parts of the world. It is probably a cross between the pomelo, '' Citrus maxima'', and the mandarin orange, ''Citrus reticulata''. History Wild trees are found near small streams in generally secluded and wooded parts of Florida and the Bahamas after it was introduced to the area from Spain, where it had been introduced and cultivated heavily beginning in the 10th century by the Moors. Identification Citrus × aurantium can be identified through its orange fruit with a distinctly bitter or sour taste. The tree has alternate simple leaves and thorns on its petiole. Usage Many varieties of bitter orange are used for their essential oil, and are found in perfume, used as a flavoring or as a solvent, and also for consumption. The Seville orange variety is used in the production of mar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelling Sugar
Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar that is used to produce preserves, and which contains pectin as a gelling agent. It also usually contains citric acid as a preservative, sometimes along with other substances, such as sorbic acid or sodium benzoate Gelling sugar from German suppliers comes in three different varieties, labeled 1:1, 2:1 and 3:1, where the first number indicates the amount of fruit to be used in relation to the sugar. Sugar regulates the gelling of fruit jellies and preserves and is essential to obtain the desired consistency and firmness. This gel-forming process is called gelation. Sugar is essential because it attracts and holds water during the gelling process. Gelling sugar is used for traditional British recipes for jam, marmalade and preserves with the following formulas: * 1:1 – Use for jellies and jams with equal weights of fruit and Gelling Sugar. * 2:1 – Use for preserves to produce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
