Q: Does this make a good prickly pear jelly? Do you have recipes?
A: The Ravifruit Prickly Pear (Cactus) Puree can be used to make fruit jelly. The recipe Ravifruit offers calls for 2.2 lbs of puree, 26 grams of Yellow Pectin, 950 grams of sugar, 180 grams of cristal glucose and 16 grams of citric acid, 50% diluted.
This are the steps for the recipe they offer:
- heat up the puree at 50°C
- incorporate 20% of sugar mixed with pectin
- bring to boil, pour left sugar and glucose
- cook at required temperature (106°C). You can control the brix on refracotmeter. The value should be 74B
- acdd citric acid to make pectin set
- pour in a frame or a flexipan.
Q: How long will this last in the fridge?
A: The shelf life of the puree will be around 3 days refrigerated and 12 months frozen.
Q: Is it pasteurized? Can it be re-frozen once thawed?
A: The Ravifruit purees are not pasteurized. We recommend against refreezing the puree multiple times, but refreezing it once or twice should not be an issue.
Q: How many pounds of fruit does it take to get the 2.2 lb tub of purée you sell? I have a recipe that requires 5-6 lb of fruit and would need to convert. Thanks
A:
85% of the fruit is usable so there will be used roughly 2.58 lbs of fruit to get 2.2 lbs of puree.
Q: What kind of sugar is added? Regular granulated, artificial, lactose, frutose etc? I ask because I am planning on brewing a beer with this and the type of sugar added will impact the brewing process. Thank you for your help.
A: Ravifruit use cane sugar in their fruit purees, so it would be sucrose sugar.
Q: please explains the composition of the sugar added and why it is added.
Thank you
A: The sugar comes from from the fruit itself, and it is serves primarily as a preservative, as fruit purees without sugar added tend to oxidize rapidly. Sugar also has the effect of helping the fruit hold its color and flavor, as well as making the puree smoother.