Sugar Preservation Flashcards
crabapples, sour apples, lemons, partially ripened oranges, Kumquat, pomegranate, cranberries, partially ripened grapes, damson plums, sour cherries, melons, quinces
Pectin Rich or Pectin Poor?
Pectin Rich Fruits
peaches, blueberries, strawberries, peaches, pineapple, rhubarb, grapefruit, guavas
Pectin Rich or Pectin Poor?
Pectin Poor
currants, raspberries, crabapples and grapes
High Acid or Low Acid?
High Acid
pears, peaches, blueberries and sweet apples, sweet cherries, melons
High Acid or Low Acid?
Made from fresh or frozen fruit, sugar and sometimes spices/flavorings, SIMILAR TO JAM-MAKING but cooked over a long period at a lower temperature which results in a lower yield of preserve, but a delicious concentrated fruit flavor.
Fruit Paste
Made by soaking fresh fruit pieces in a SUGAR SYRUP, then heating the mixture until all the fruit’s original water content is replaced with sugar.
Candied Fruit
Preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a CONDIMENT/SPREAD; have WHOLE fruit or LARGE pieces of fruit.
Fruit Preserves
Made of WHOLE FRUIT (cut and crushed), heated with water and sugar until it reaches “jelling” or “setting” point, achieved through the action of natural or added pectin, then sealed in containers.
Jam
A fruit preserve made from the JUICE & PEEL OF CITRUS FRUITS boiled with sugar and water.
Marmalade
A sweet, clear, semisolid spread or preserve made from FRUIT JUICE & SUGAR boiled to a thick consistency.
Jelly
_________ and _________ are the most common vegetables that are often sugared to prepare relishes or sweet pickles.
ginger and carrot
popular fruits that are commonly preserved by sugaring method.
Apples, pears, plum, cherry, apricots, peaches
a herb that is widely used as a flavoring agent.
Angelica
Sugar in high concentrations acts as a preservative due to ___________.
Osmosis
_____________________ are basically fruit that undergone processing by the addition of sugar and later evaporated to draw out the water in the fruit
Sugar concentration/sugar preserves
High sugar preservation is applied to fruits which are cooked with sugar to attain a concentration of ________% or to saturated sucrose sugar
40-65
Concentration of sugar in sugar preserved products
68% or more
A natural component of fruits which forms a gel with the presence of sugar and acid.
Pectin
Stable gels:
jam, jelly, marmalade
Using sugar, Aw cannot be reduced below _____.
Level of Aw sufficient to inhibit mesophilic bacteria and yeasts.
0.845
Smooth creamy spread using fruit juice and EGGS.
curd
Smooth fruit puree, no butter added.
Fruit Butter
Fruit is left whole.
Confit
Chunky. Made w fruit/nuts. May have spices and liquor.
Conserve
Crushed/chopped fruits or veggies. Has vinegar and spices.
chutney
Pectin and acid DECREASE as the fruit ripens.
TRUE
In high sugar preservation, fruit must contain proper amount of _________and________
pectin and acid
frozen or canned fruits/juices can be used to make jellied products
TRUE
thickening agent; provides gel formation
PECTIN
High Sugar Preservation Ingredients
Fruit
Pectin
Acid
Sugar
