Wondering if there is a tasteless acid which can be added to rose hip
juice to make jelly.

The rose hip juice I have is high in pectin but low in acid. If I add
apple juice which has both, I get a lot of pectin. Lemon and red sumac
juices have acid with no pectin but are strong tasting and overpower
the delicate flavour of the rose.

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in article , William R. Watt at
wrote on 24/9/04 8:12 AM:

>
> Wondering if there is a tasteless acid which can be added to rose hip
> juice to make jelly.
>
> The rose hip juice I have is high in pectin but low in acid. If I add
> apple juice which has both, I get a lot of pectin. Lemon and red sumac
> juices have acid with no pectin but are strong tasting and overpower
> the delicate flavour of the rose.
>
> --
> ------------------------------------------------------------------------------
> William R Watt National Capital FreeNet Ottawa's free community network
> homepage: www.ncf.ca/~ag384/top.htm
> warning: non-FreeNet email must have "notspam" in subject or it's returned
citric acid seems more sour than having any other taste, see what you think.
Ellen
--

in article , William R. Watt at
wrote on 24/9/04 8:12 AM:

>
> Wondering if there is a tasteless acid which can be added to rose hip
> juice to make jelly.
>
> The rose hip juice I have is high in pectin but low in acid. If I add
> apple juice which has both, I get a lot of pectin. Lemon and red sumac
> juices have acid with no pectin but are strong tasting and overpower
> the delicate flavour of the rose.
>
> --
> ------------------------------------------------------------------------------
> William R Watt National Capital FreeNet Ottawa's free community network
> homepage: www.ncf.ca/~ag384/top.htm
> warning: non-FreeNet email must have "notspam" in subject or it's returned
citric acid seems more sour than having any other taste, see what you think.
Ellen
--

William R. Watt wrote:
> Wondering if there is a tasteless acid which can be added to rose hip
> juice to make jelly.
>
> The rose hip juice I have is high in pectin but low in acid. If I add
> apple juice which has both, I get a lot of pectin. Lemon and red sumac
> juices have acid with no pectin but are strong tasting and overpower
> the delicate flavour of the rose.
>
> --


Go to a homebrew supply shop. They have several food-grade acids
available, especially citric, malic, and tartatic acids. Some also sell
88% lactic acid. Citric and malic acids are not expensive. Tartaric
costs twice as much, but still not bad if that's what you need.

Here's the shop I usually use, because he's local and a good guy:
http://www.makewineandbeer.com (order some of the 8-year-old cheddar
while you're at it)

I'd recommend starting with malic acid, or winemaker's "acid blend"
(premixed citric, malic, and tartaric acid.)

Best regards,
Bob

William R. Watt wrote:
> Wondering if there is a tasteless acid which can be added to rose hip
> juice to make jelly.
>
> The rose hip juice I have is high in pectin but low in acid. If I add
> apple juice which has both, I get a lot of pectin. Lemon and red sumac
> juices have acid with no pectin but are strong tasting and overpower
> the delicate flavour of the rose.
>
> --


Go to a homebrew supply shop. They have several food-grade acids
available, especially citric, malic, and tartatic acids. Some also sell
88% lactic acid. Citric and malic acids are not expensive. Tartaric
costs twice as much, but still not bad if that's what you need.

Here's the shop I usually use, because he's local and a good guy:
http://www.makewineandbeer.com (order some of the 8-year-old cheddar
while you're at it)

I'd recommend starting with malic acid, or winemaker's "acid blend"
(premixed citric, malic, and tartaric acid.)

Best regards,
Bob

William R. Watt wrote:
> Wondering if there is a tasteless acid which can be added to rose hip
> juice to make jelly.
>
> The rose hip juice I have is high in pectin but low in acid. If I add
> apple juice which has both, I get a lot of pectin. Lemon and red sumac
> juices have acid with no pectin but are strong tasting and overpower
> the delicate flavour of the rose.
>
> --


Go to a homebrew supply shop. They have several food-grade acids
available, especially citric, malic, and tartatic acids. Some also sell
88% lactic acid. Citric and malic acids are not expensive. Tartaric
costs twice as much, but still not bad if that's what you need.

Here's the shop I usually use, because he's local and a good guy:
http://www.makewineandbeer.com (order some of the 8-year-old cheddar
while you're at it)

I'd recommend starting with malic acid, or winemaker's "acid blend"
(premixed citric, malic, and tartaric acid.)

Best regards,
Bob

Only problem I've had with the acid blend for preserving is that when
recipes do mention an acid quantity (e.g., as an alternative to lemon juice
or vinegar), they state a quantity of citric acid. I have no idea how to
convert that to a quantity of the blend.

Dave

"zxcvbob" > wrote in message
...
> I'd recommend starting with malic acid, or winemaker's "acid blend"
> (premixed citric, malic, and tartaric acid.)

Only problem I've had with the acid blend for preserving is that when
recipes do mention an acid quantity (e.g., as an alternative to lemon juice
or vinegar), they state a quantity of citric acid. I have no idea how to
convert that to a quantity of the blend.

Dave

"zxcvbob" > wrote in message
...
> I'd recommend starting with malic acid, or winemaker's "acid blend"
> (premixed citric, malic, and tartaric acid.)

David J. Braunegg wrote:

> Only problem I've had with the acid blend for preserving is that when
> recipes do mention an acid quantity (e.g., as an alternative to lemon juice
> or vinegar), they state a quantity of citric acid. I have no idea how to
> convert that to a quantity of the blend.

I forget who posted it but it was recently... and I was looking for the
a similar formulation. Seems citric acid is 12x sronger than lemon
juice; i.e., 1/4 teaspoon citric acid/sour salt was the equivalent of 3
tablespons lemon juice. That doesn't help you with the blend though.

B/

David J. Braunegg wrote:

> Only problem I've had with the acid blend for preserving is that when
> recipes do mention an acid quantity (e.g., as an alternative to lemon juice
> or vinegar), they state a quantity of citric acid. I have no idea how to
> convert that to a quantity of the blend.

I forget who posted it but it was recently... and I was looking for the
a similar formulation. Seems citric acid is 12x sronger than lemon
juice; i.e., 1/4 teaspoon citric acid/sour salt was the equivalent of 3
tablespons lemon juice. That doesn't help you with the blend though.

B/

In article >,
(William R. Watt) wrote:

> Wondering if there is a tasteless acid which can be added to rose hip
> juice to make jelly.

I'd use citric acid. It will add tartness, but no flavor.
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >,
(William R. Watt) wrote:

> Wondering if there is a tasteless acid which can be added to rose hip
> juice to make jelly.

I'd use citric acid. It will add tartness, but no flavor.
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >,
(William R. Watt) wrote:

> Wondering if there is a tasteless acid which can be added to rose hip
> juice to make jelly.

I'd use citric acid. It will add tartness, but no flavor.
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

Tartaric Acid would be better...

Hiya Barb!! had a big year I see.

Peter Watson
Australia

Melba's Jammin' wrote:

> In article >,
> (William R. Watt) wrote:
>
>
>>Wondering if there is a tasteless acid which can be added to rose hip
>>juice to make jelly.
>
>
> I'd use citric acid. It will add tartness, but no flavor.

Tartaric Acid would be better...

Hiya Barb!! had a big year I see.

Peter Watson
Australia

Melba's Jammin' wrote:

> In article >,
> (William R. Watt) wrote:
>
>
>>Wondering if there is a tasteless acid which can be added to rose hip
>>juice to make jelly.
>
>
> I'd use citric acid. It will add tartness, but no flavor.

In article >, Peter Watson
> wrote:

> Tartaric Acid would be better...
>
> Hiya Barb!! had a big year I see.

G'daymate.

It is. More to come. :-)

> Peter Watson
> Australia
>
> Melba's Jammin' wrote:
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, Peter Watson
> wrote:

> Tartaric Acid would be better...
>
> Hiya Barb!! had a big year I see.

G'daymate.

It is. More to come. :-)

> Peter Watson
> Australia
>
> Melba's Jammin' wrote:
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.