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Produce => Recipes => Topic started by: Hyacinth on April 18, 2006, 10:41:38

Title: Jam or wine from frozen fruit?
Post by: Hyacinth 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.

Title: Re: Jam or wine from frozen fruit?
Post by: Mrs Ava on April 18, 2006, 15:16:11

Jam - definately.  Recently done raspberry.  YUM!

Title: Re: Jam or wine from frozen fruit?
Post by: Palustris 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.

Title: Re: Jam or wine from frozen fruit?
Post by: Hyacinth 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 :)

Title: Re: Jam or wine from frozen fruit?
Post by: Curryandchips 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.

Title: Re: Jam or wine from frozen fruit?
Post by: euronerd 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.