Gelling Sugar Puns

Hello everyone!

I'm in the throws of a canning spree and I'm having a lot of fun but found something on a recipe I'm struggling to figure out. I'm in the upper Midwest of the US if it helps.

"Scant 2 cups gelling sugar with pectin"

Can I make that myself? Is there a ratio of sugar to mix with pectin to make gelling sugar?

Maybe the more seasoned of us may have an alternative.

3 cups blueberries 1/3 cup honey Juice of one lemon Scant 2 cups gelling sugar with pectin Yield: 2-3 pints

I have Sure Jell (I'll need a lot more for two cups worth),but I'm not sure if that's in the same neighborhood

I'm having the hardest time finding a jam recipe that doesn't have store bought pectin, added sugar, or other store-bought additives in order to preserve and/or make it thicken. I know apples have a lot of pectin in it naturally, but pectin requires sugar to be effective. What did people do back in the day without access to granulated sugar or store bought pectin? I'm trying to make and preserve blackberry jam. Can I just cook them up, reduce them a bunch to remove a lot of the liquid to thicken it, and then can them in a hot water bath? Or is added sugar required to 'preserve' it?

Hi, folks. I grew up in the country and helped my mom put up peaches and make home-made bread when I was knee-high, but our family changed and that stopped happening by the time I was a teenager. This is the first time since I lived where I grew up that I found peaches that are actually worth eating and preserving.

I remember the process leading up to filling jars, but I am trying to understand the importance of added sugar, pectin, and gelling. I already have enough jars, lids, and bands to make a small batch, but I'm sure they're about to be in short supply.

I have a ton of allergies including corn-based additives that are not listed on labels, so I plan to avoid commercial pectin, even if it means extra work like boiling lemon peel to extract pectin (if that's even an option). Things made from corn include things like dextrose, maltodextrin, ascorbic acid (Fruit-Fresh), most vinegar, and a lot of other things.

I have been reading up and it look like natural pectin can be found in the skins and the flesh of "ripe but firm" peaches. That doesn't make sense to me because ripe peaches are decidedly not firm, so I take it to mean slightly unripe. I'm working with peaches that I'm getting about 3-4 days from ripe. I also have some I bought last week and stuck in the fridge at peak ripeness because I got tied up and didn't have time to do anything with them besides eat a few. They're still delicious, but I might end up skipping them.

On the topic of sugar..... I haven't a clue. It seems like any recipe that leaves out pectin uses lots of sugar and anything that leaves out sugar lists pectin. Is there a reason for this? Do the two interact somehow? I did see that excess water can keep pectin from gelling.

To be entirely honest, all I care about is flavor and food safety. I like my preserves tart. I don't care what they look like (they could look like apple butter for all I care).

Do my preserves *need* to gel? I don't care about appearance, but does the gel have something to do with the preserving process? Could I do a no-pectin **and** no-sugar recipe?

For some reason my sugar wine is turning to an unusual consistency. It stays clear, but becomes almost gel like. Has anyone had this happen before?

I've been making wine for a couple years now and usually the sugar wine starts out thick and thins out as the sugar ferments. These last few batches the opposite happens, but my juice wines (no added sugar) turn out fine.

It's strange the last 3 batches in this particular carboy have done this, even after very thorough cleaning each time. The first batch was ginger, (1kg sugar added), and the other 2 were just sugar (0.5-1kg added).

I tried throwing some peptic enzyme in there today it barely dissolved. I had to stir it and some of is still clumped up. If this doesn't work I'll probably dump it, anyone got any ideas?

I'm trying to find a Lakanto Monk Fruit alternative in the EU, post Brexit... Unsure what to make of this German product...

Is NET carbs low, or is it just a non starter?

https://www.amazon.de/-/en/Sweetcare-Substitute-Erythritol-Natural-Alternative/dp/B01MROON5A?th=1

Carbohydrates per 100g: 91.1g

Of which sugars: 1.1g

Of which sugar alcohol: 90g

The product is: Sweetcare Sugar Substitute with Gelier, Erythritol, Stevia Natural Alternative for Gelier Sugar

(What on earth is "gelier"? As usual with sugar substitute products, they are shady with the proportion between the different substances!) Unfortunately Monk fruit is not approved in the EU.

KITTY KITTY: Join sassy space cat Lee and his Desert Eagle-toting, soda-swigging human partner, Ali, in a future stuck in the late 80s/early 90s. Board the dynamic duo’s ship, the mythical Kitty, as they bounty-hunt their way through a dystopian solar system—so lock and load, and shout Cowabunga! because it’s crime-fightin’ time!

ROYAL ROAD LINK - Introduction - Next chapter

---

No one knew what the nutrigel was made from. The official version advocated a mixture based on harvested tholin from the Outer System and protein farms’ gelled deposits. A more fanciful explanation suggested the involvement of cockroach juice or seniors recycled for the common good.

Shaping food from this compote was an art. A craft so difficult to master that most stellar canteens offered the radiation-free nutrigel and its derivatives directly in raw form; usually an emerald-colored gum cobble with an indeterminate taste and a consistency that couldn’t be placed on any chart. That said, the chefs of the lost stations on the space highway, stretching from Earth to Saturn, managed to make dishes worthy of the name. Sushi, burgers and tartiflettes, everything remained imaginable with the nutrigel because it could be shaped as desired. Thanks to a few spices and black-market condiments, it was even possible to recover the flavors of yesteryear, when humans were cramming into our native world.

It was nevertheless with deep sadness that I revel in such refined meals as, that day, a multi-cheese pineapple pizza. Because, alas, my cat’s stomach wouldn’t allow me to eat them in their entirety.

“What an injustice! What a misery! What a suffering!”

In this outmoded diner, my last slice lay immaculate before me on the chipped Formica table; within paws’ reach and yet so far away.

“Are you monologuing alone in your head again, Lee?”

I had apparently let the conclusion of my lament slip away. But what could Ali understand about my agony? Slumped on the peeled cracked mauve wall bench, she was gluttonously eating enough to feed a supercargo crew alongside their lot lizards. Golden crumbs were covering her black suit, and she even had hot sauce on the blond hair falling over her narrow shoulders. This girl’s stomach app

I don't want to step on anybody's toes here, but the amount of non-dad jokes here in this subreddit really annoys me. First of all, dad jokes CAN be NSFW, it clearly says so in the sub rules. Secondly, it doesn't automatically make it a dad joke if it's from a conversation between you and your child. Most importantly, the jokes that your CHILDREN tell YOU are not dad jokes. The point of a dad joke is that it's so cheesy only a dad who's trying to be funny would make such a joke. That's it. They are stupid plays on words, lame puns and so on. There has to be a clever pun or wordplay for it to be considered a dad joke.

Again, to all the fellow dads, I apologise if I'm sounding too harsh. But I just needed to get it off my chest.

Hello /r/AskCulinary,

My goal is to create a vegan candy/fruit chew with real fruit juice/puree that is ideally not extremely finicky to create in slightly humid conditions (I live in the tropics). I have spent quite some time working through a few different options that have so far left me unsatisfied.

1. agar gummies: love how simple agar is to work with but it yielded an unpleasantly firm and crumbly texture I know is typical. I also found the fruit flavor almost imperceptible using fresh fruit juice (recipe: Peter Greweling's Agar Jellies from Chocolates and Confections)

2. pectin gumdrops: yielded a satisfying bite but I was unable to infuse enough flavor using only fruit puree as there is very little liquid in gumdrops aside from the sugar syrup. I tried a few similar recipes I found online but only had success creating a solid gel once I omitted the baking soda. This resulted in a very dense jujube-esque texture which I enjoyed.

3. pate de fruits: strap in for a long one as this is where I have spent at least 30 batches worth of effort. PdF have amazing flavor but I had a real hell of a time getting them to gel successfully. Many batches stubbornly stayed as liquidy goop even with proper temp supposedly being reached but I also had one fun batch that started to gel while cooking before I even added any citric acid. My best result came from using homemade mixed berry puree cooked to ~80 brix which yielded a tender pate de fruit. Most of my many failed batches were passion fruit which I found a lot more difficult to work with but I was able to make a very delicate solid one time. The recipe I worked from [was the Boiron formula] (https://i.imgur.com/vI7zrIX.jpg) with the sugar adjusted -10% as I was not using their purees. I did attempt a few tweaks - mostly cooking to a higher temp/brix.

Full disclosure: I have never tried pate de fruits and cannot easily order them here in Mexico so I'm going in blind for the ideal texture I should be aiming for. All batches have been made with HM pectin using a combination of a candy thermometer and a cheap refractometer to gauge if I had cooked them sufficiently. I am a proficient home baker fairly experienced with candy and caramels but PdF have been humbling to say the least.

With that summarizing what I've tried so far I'm at a bit of a loss for what direction I want to pursue nex

I steam extracted two varieties of apples until all the juice was out of the apples and mixed in 200 grams of sugar per litter of juice. It was a normal consistency when it was warm, but the small amount left over has a syrup like texture.

Was it adding the sugar that made the syrup texture, or was it the steam extraction itself?

Alot of great jokes get posted here! However just because you have a joke, doesn't mean it's a dad joke.

THIS IS NOT ABOUT NSFW, THIS IS ABOUT LONG JOKES, BLONDE JOKES, SEXUAL JOKES, KNOCK KNOCK JOKES, POLITICAL JOKES, ETC BEING POSTED IN A DAD JOKE SUB

Try telling these sexual jokes that get posted here, to your kid and see how your spouse likes it.. if that goes well, Try telling one of your friends kid about your sex life being like Coca cola, first it was normal, than light and now zero , and see if the parents are OK with you telling their kid the "dad joke"

I'm not even referencing the NSFW, I'm saying Dad jokes are corny, and sometimes painful, not sexual

So check out r/jokes for all types of jokes

r/unclejokes for dirty jokes

r/3amjokes for real weird and alot of OC

r/cleandadjokes If your really sick of seeing not dad jokes in r/dadjokes

Punchline !

Edit: this is not a post about NSFW , This is about jokes, knock knock jokes, blonde jokes, political jokes etc being posted in a dad joke sub

Edit 2: don't touch the thermostat

Do your worst!

How the hell am I suppose to know when it’s raining in Sweden?

Ants don’t even have the concept fathers, let alone a good dad joke. Keep r/ants out of my r/dadjokes.

But no, seriously. I understand rule 7 is great to have intelligent discussion, but sometimes it feels like 1 in 10 posts here is someone getting upset about the jokes on this sub. Let the mods deal with it, they regulate the sub.

They were cooked in Greece.

I'm surprised it hasn't decade.

Now that I listen to albums, I hardly ever leave the house.

Don't you know a good pun is its own reword?

Two muffins are in an oven, one muffin looks at the other and says "is it just me, or is it hot in here?"

Then the other muffin says "AHH, TALKING MUFFIN!!!"

For context I'm a Refuse Driver (Garbage man) & today I was on food waste. After I'd tipped I was checking the wagon for any defects when I spotted a lone pea balanced on the lifts.

I said "hey look, an escaPEA"

No one near me but it didn't half make me laugh for a good hour or so!

Edit: I can't believe how much this has blown up. Thank you everyone I've had a blast reading through the replies 😂

It really does, I swear!

And now I’m cannelloni

Because she wanted to see the task manager.

And boy are my arms legs.

But that’s comparing apples to oranges

Heard they've been doing some shady business.

Hello! I want to veganize a cranberry pie (recipe below). Does anyone have experience subbing out gelatin with agar agar? Some resources say to do a 1:1 replacement, some say to use much less agar agar (1/3 - 1/4 as much as the gelatin). Is that by weight or volume? I've also read that acidic ingredients (like cranberries) counteract agar agar so you should use more. But then again, cranberries have pectin, a natural gelling agent. My head is spinning over this simple conversion! I'd love any tips.

Recipe:

1 (.25-oz) packet powdered gelatin

10 oz. fresh or frozen cranberries (about 2 1/2 cups)

3/4 c. packed brown sugar

Juice and zest of 1 medium orange

1 (13.5-oz.) can full-fat coconut milk

1 tsp. freshly grated ginger

2 tbsp. heavy cream

1/2 tsp. almond extract (optional)

1/4 tsp. kosher salt

Method:

Make filling: in a medium saucepan over medium heat, combine cranberries, brown sugar, orange juice and zest and bring up to a simmer. Cook, stirring occasionally, until most of the cranberries have burst and the liquid has thickened slightly, about 7 minutes.

Add coconut milk, ginger, heavy cream, almond extract, and salt to saucepan and stir to incorporate. Heat until steaming (but not yet simmering!), then remove from heat. Stir in bloomed gelatin until dissolved.

Use a blender, food processor, or immersion blender to puree the cranberry mixture until smooth. Strain into a bowl, discard solids, and let cool to room temperature.

Pour mixture into a bowl and let cool to room temperature. Transfer cranberry mixture to the prepared crust and refrigerate until completely set, at least 6 hours.

but then I remembered it was ground this morning.

Edit: Thank you guys for the awards, they're much nicer than the cardboard sleeve I've been using and reassures me that my jokes aren't stale

Edit 2: I have already been made aware that Men In Black 3 has told a version of this joke before. If the joke is not new to you, please enjoy any of the single origin puns in the comments

BamBOO!

They’re on standbi

A play on words.

Calcium, nickel, neon

My daughter, Chewbecca, not so much.

Put it on my bill

Pilot on me!!

If my post isn’t allowed, could you please direct me to another location that would be more fitted for my question?

I am wanting to make some mixed berry jam with Sure Jell but I’m finding very little on the internet. I found one recipe that called for 2TBSP of another brand of Fruit pectin, but the measurements didn’t seem right?

Anyone have a good keto friendly jelly recipe that cans well?

Christopher Walken

Nothing, he was gladiator.