Other than using food coloring, how can I retain kiwi's vibrant color when making kiwi pineapple apple jam? Is adding baking soda a bad idea? If not, how much/little will work without causing an off-taste?
Is the color of my kiwi ? jam. It looks absolutely horrific! I need something alkaline to retain the vibrant color, but I also need something acidic to help setting the jam. But acid + base = neutral, then nothing will work. I guess I'll have to accept the ugly color as is.
Thank you for your help. Have you seen my post on "jamming"??
The only way to preserve kiwi color in jams known to man so far is to make it into a freezer jam, i.e. to not cook it. See U of Oregon recipe here please
Thanks for your reply as always. It's nice to hear from you. I need to can it for gifting, but I can't retain the vibrant green color if I boil the ?. The best I can do looks this:
it's beautiful. It does look like pineapple-apple jam with kiwifruit. Simply beautiful, like a pot of sunshine. After all, you wouldn't want your pineapple jam to be green, would you? Honey sweet, golden color.
Some cultivars of kiwi have naturally golden flesh and, generally speaking, ripe kiwi flesh tends to have a very warm green color, yellowish green. So it's appropriate.
Google came up with this, it might work for your application?
Is the color of my kiwi ? jam. It looks absolutely horrific! I need something alkaline to retain the vibrant color, but I also need something acidic to help setting the jam. But acid + base = neutral, then nothing will work. I guess I'll have to accept the ugly color as is.
Thank you for your help. Have you seen my post on "jamming"??
Yippee
Hi,
The only way to preserve kiwi color in jams known to man so far is to make it into a freezer jam, i.e. to not cook it. See U of Oregon recipe here please
https://extension.oregonstate.edu/sites/default/files/documents/8836/sp50832preservingkiwifruit.pdf
Kiwi Freezer Jam
Uncooked jam has a brighter green color and a fresher kiwi taste than cooked jam.
2 cups peeled kiwi, crushed
4 cups sugar
1 box powdered fruit pectin (1¾ oz.)
Crush kiwifruit in large bowl. Stir sugar into fruit, mix thoroughly. Let stand 10
minutes. Mix ¾ cup water and pectin in a small saucepan. Bring to a full rolling boil
and boil 1 minute, stirring constantly. Add boiled hot pectin mixture to fruit and
continue stirring for 3 minutes. Ladle into containers leaving ½ inch headspace. Cover
at once with lids and let stand at room temperature for 24 hours. Store jam in freezer.
Small amounts may be kept in refrigerator up to 3 weeks.
Yield: approximately 5 cups.
Hi, Mariana:
Thanks for your reply as always. It's nice to hear from you. I need to can it for gifting, but I can't retain the vibrant green color if I boil the ?. The best I can do looks this:
Yippee
Hi Yippee,
it's beautiful. It does look like pineapple-apple jam with kiwifruit. Simply beautiful, like a pot of sunshine. After all, you wouldn't want your pineapple jam to be green, would you? Honey sweet, golden color.
Some cultivars of kiwi have naturally golden flesh and, generally speaking, ripe kiwi flesh tends to have a very warm green color, yellowish green. So it's appropriate.
Very lovely. ?