THRIVING after the FALL

The Library · Document 113 · FEASTING · Dishes and drinks

Beet Sugar Jam Production Guide

Its printed title: Thermochemical and Rheological Dynamics of Fruit Preserve Production: Integrating Beet Sugar and Extracted Pectin for Optimal Gelation

Jam and marmalade set with beet sugar and pectin drawn from under-ripe apples, apple pomace or citrus pith. It aims for 65 per cent soluble solids (water activity 0.80 to 0.82), explains why beet sugar foams (saponins) and must be skimmed, and tables how long boiling breaks pectin down. Its Berlin sourcing reads as a shopping guide, with Bavarian organic beet sugar in 25 kg sacks and prices, organic supermarkets, and imported lemons and bitter oranges from the Großmarkt, though it points to Werder orchards for sour apples.

Open the PDF 19 pages · 450 KB

Number
113
Book
FEASTING after the FALL
Shelf
Dishes and drinks
File
113 Beet Sugar Jam Production Guide.pdf
Pages
19
Works cited
101

On the Menu

Jam with beet sugar

In the Index

The kitchen garden The orchard and its fruit Jars, glass and the canner The kitchen and its dishes Berlin and Brandenburg

Its works cited 101

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 61 journals, universities and public bodies
  • 3 books, archives and patents
  • 1 document-sharing site
  • 2 forums, video and social sites
  • 4 blogs
  • 29 other web pages
  • 1 without an address
Show all 101
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