Jam making with/out Citric Acid

Caterina

It is citric acid (for drug users I mean). But "normal" shoppers should not put up with a barrage of questions, it would be like having to be cross-examined every time you buy a knife in case you are planning a murder!

Caterina

freyasmum

Caterina wrote: »

It is citric acid (for drug users I mean). But "normal" shoppers should not put up with a barrage of questions, it would be like having to be cross-examined every time you buy a knife in case you are planning a murder!

Caterina

Thank you, I thought I was losing my mind.

Penelope_Penguin

Sorry In a previous life, I was a Research Chemist, and can't quite leave it alone :rotfl:

Penny. x

Seakay

Little_Belle wrote: »

Ok, will bear that in mind so how much pectin would you use in place of a teaspoon of citric acid?

Further research suggests that citric acid will replace the sourness of lemon juice, but will not affect the set.
I have always used a liquid pectin called Certo or Serto which has instructions on the back, but the Silver Spoon site says to use 13g of powdered pectin to every kilo of sugar required in the recipe.

squeaky

avinabacca wrote: »

Originally Posted by squeaky
Quantum Mechanics: The dreams stuff is made of.

Signature of the year - no question. Well done there, sir!!!!! :T

Thanks

I change it fairly regularly since I have a collection of over 3,500 to choose from.

JAZ63

Ha ha ha ha !!!
This post has really cheered me up.I have had a horrid day at work,and havent stopped laughing at some of the comments made on here. well you learn something new every day.
I am referring to the citric acid uses !!!
anyway back to moneysaving I have made jam using lemon juice to set it ,it was fine.
also used frozen elderberries and blackberries and they set fine too . hope this is some use .Thanks again for cheering me up guys !! I LOVE THIS WEBSITE xx

champys

I have always used lemon juice for jams and jellies successfully, too.
HOWEVER - I swear I have read somewhere lately that citric acid is required when bottling tomatoes.
Is that true and if so why? Would lemon juice do the trick there as well? I bottled lots of roast tomato puree this autumn without any addition of acidic substances as I thought tomatoes are pretty acidic all by themselves - plus I add some sugar & salt when roasting which should be good for preserving too.
I'd love to know the answer. Even if it requires moving to a tomato or bottling thread........ thanks!

sophiesmum_2

champys wrote: »

I have always used lemon juice for jams and jellies successfully, too.
HOWEVER - I swear I have read somewhere lately that citric acid is required when bottling tomatoes.
Is that true and if so why? Would lemon juice do the trick there as well? I bottled lots of roast tomato puree this autumn without any addition of acidic substances as I thought tomatoes are pretty acidic all by themselves - plus I add some sugar & salt when roasting which should be good for preserving too.
I'd love to know the answer. Even if it requires moving to a tomato or bottling thread........ thanks!

It is recommended to add citric acid or lemon juice to bottled tomatoes as if the acidity falls below certain levels there is a chance that botchulism cultures can grow in the bottled fruit.

champys

sophiesmum wrote: »

It is recommended to add citric acid or lemon juice to bottled tomatoes as if the acidity falls below certain levels there is a chance that botchulism cultures can grow in the bottled fruit.

Thank you sophiesmum - so indeed it can be lemon juice as well and I don't have to go and confront a chemist :-) Now I need to do more research on what the minimum level of acidity needed is, and what it is before adding the acid. I guess this can be measured!
Next year I will take this into account. So far nobody has had any adverse effects yet from eating the bottled puree, but we'd better finish it sooner rather than later.

Grogg

I have some strawberries languishing in my fridge that have seen better days as they were forgotten about in the back. Will they be okay to make jam?