Author Topic: Jam or wine from frozen fruit?  (Read 2725 times)

Hyacinth

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Jam or wine from frozen fruit?
« on: April 18, 2006, 10:41:38 »
I was asked yesterday if this was possible - said that I'd no idea, but I was sure I knew people who would 8)

Fruits in question are blackcurrants and redcurrants.

Mrs Ava

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Re: Jam or wine from frozen fruit?
« Reply #1 on: April 18, 2006, 15:16:11 »
Jam - definately.  Recently done raspberry.  YUM!

Palustris

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Re: Jam or wine from frozen fruit?
« Reply #2 on: April 18, 2006, 15:30:36 »
We (Anne really) make a lot of our jams from frozen fruit. Still got lots of Damson puree from 2 years ago waiting to be jammed.
Gardening is the great leveller.

Hyacinth

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Re: Jam or wine from frozen fruit?
« Reply #3 on: April 18, 2006, 15:37:04 »
Thanks a lot, both. I'll pass this on to the friend - together with some frozen black & red currants :)

Curryandchips

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Re: Jam or wine from frozen fruit?
« Reply #4 on: April 18, 2006, 16:01:06 »
I cannot see any reason why the thawed fruit could not be used to make wine. The resultant texture of the fruit is irrelevant, and I gather the taste and sugar levels are the same. The decision as whether to make jam, wine or both must therefore be a personal one? I presume pectin is not a problem with these fruit? If it was, conventional treatments exist.

I will confess to being envious (rare for me - envy, not confessions :D), as I don't have access to copious amounts of fruit.
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euronerd

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Re: Jam or wine from frozen fruit?
« Reply #5 on: April 18, 2006, 22:42:41 »
I have made jam from frozen blackcurrants in the past with no problem. I heard at the time that frozen fruit actually made a better product, the theory being that freezing breaks down the cell walls, releasing more liquid. I daresay the difference would be marginal and you'd have to make a batch of each side by side to notice.

Geoff.
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