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*566 GRAMS*
*28 TABLE-SPOONS*
*serving size* —>
1 table-spoon / 20 grams
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-KEY FOODS-
“concord grape jelly”
(32oz)
(smuckers)
(2250 calories)
-‘welch’s’ is owned by over 800 ‘farmer families’ of the ‘national grape co-op’-
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*thomas bramwell welch* —>
*british-american minister/dentist*
(1825 – 1903)
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*PECTIN*
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-in the U.S. and Canada, jelly refers to a clear or translucent fruit spread made from sweetened fruit (or vegetable) juice—thus differening from jam by excluding the fruit’s flesh—and is set by using its naturally occurring pectin, whereas outside North America jelly usually refers to a gelatin-based dessert-
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In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast.
It is essentially a jam, set with pectin from the fruit, and is made in the same way, by adding the redcurrants to sugar, boiling, and straining.
Blackcurrant jelly is sold in the UK as a clear jam.
Pectin is essential to the formation of jelly because it acts as a gelling agent, meaning when the pectin chains combine, they create a network that results in a gel.
The strength and effectiveness of the side chains and the bonds they form depend on the pH of the pectin, the optimal pH is between 2.8-3.2.
Additional pectin may be added where the original fruit does not supply enough, for example with grapes.
Jelly can be made from sweet, savory or hot ingredients.
It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial heating.
A muslin or stockinette “jelly bag” is traditionally used as a filter, suspended by string over a bowl to allow the straining to occur gently under gravity.
It is important not to attempt to force the straining process, for example by squeezing the mass of fruit in the muslin, or the clarity of the resulting jelly will be compromised.
Jelly can come in a variety of flavors such as grape jelly, strawberry jelly, hot chile pepper, and others.
It is typically eaten with a variety of foods.
This includes jelly with toast, or a peanut butter and jelly sandwich.
“Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender enough to quiver when moved, but holds angles when cut.
EXTRACTING JUICE — Pectin is best extracted from the fruit by heat, therefore cook the fruit until soft before straining to obtain the juice … Pour cooked fruit into a jelly bag which has been wrung out of cold water. Hang up and let drain.
(when dripping has ceased the bag may be squeezed to remove remaining juice, but this may cause cloudy jelly)
(Berolzheimer R (ed) et al. (1959))
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*👨🔬🕵️♀️🙇♀️*SKETCHES*🙇♂️👩🔬🕵️♂️*
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💕💝💖💓🖤💙🖤💙🖤💙🖤❤️💚💛🧡❣️💞💔💘❣️🧡💛💚❤️🖤💜🖤💙🖤💙🖤💗💖💝💘
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*🌈✨ *TABLE OF CONTENTS* ✨🌷*
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🔥🔥🔥🔥🔥🔥*we won the war* 🔥🔥🔥🔥🔥🔥