Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/18/84; site tymix.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!allegra!oliveb!tymix!figmo
From: figmo@tymix.UUCP (Lynn Gold)
Newsgroups: net.cooks
Subject: Re: blueberry syrup (really: yogurt)
Message-ID: <545@tymix.UUCP>
Date: Fri, 27-Sep-85 22:10:46 EDT
Article-I.D.: tymix.545
Posted: Fri Sep 27 22:10:46 1985
Date-Received: Sun, 29-Sep-85 07:19:13 EDT
References: <517@decwrl.UUCP> <11813@rochester.UUCP>
Distribution: net
Organization: Tymnet Inc., Cupertino CA
Lines: 20

> > Although the Whitney's blueberry yogurt lists pectin as an ingredient,
> > the vanilla does not.  This leads me to believe that the pectin is only used
> > to thicken the blueberry stuff and not the yogurt itself.  

> Imagine!  Using pectin to thicken blueberries!  We once experimented with
> blueberry daiquiris, and now know why there aren't any.  You get blueberry
> jelly *without* even cooking the stuff!  With substantial quantities of 
> thinners like ice and rum!  I can't think of a fruit that needs additional
> pectin *less* than the blueberry.  (Currents, gooseberries and apples are
> also high in natural pectin, and need no extra pectin to make jelly).
> Nemo
> (still, I wonder what they did use it for)

I'll tell you what they used it for -- you get more jelly per blueberries
if you use pectin in making it.  While it is a weaker concentration of
blueberries, most people won't notice in that kind of context, especially
since jelly made with pectin needs less sugar to sweeten the concentration.

--Lynn
...tymix!figmo


Brought to you by Super Global Mega Corp .com