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Trehalose and Jam/Preserve making

03-07-2012 09:15:07
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Last year we attempted to make blackcurrant jam with 100% trehalose but we had some production issues that suggest we need more development time. The trehalose formed a hard crust on the top surface and tended to crystalise on the surfaces that cooled first - ie the glass making for some real difficulties and wastage. The centre of the jam remained quite loose and useable so we might have to investigate the use of xylitol or another sugar to get better results. However, the taste was fantastic without the extreme sweetness normally associated with jams. The vibrant blackcurrant taste was wonderful - so we have now begun to use the jam as a constituent of our frozen blackcurrant yoghurt.


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