Quote:
Originally Posted by Brian Mitchell
Is there any way of reducing the acidity of fruit other than by
smothering it with pounds of sugar? I'm wondering if there's any cooking
method or other treatment available to the ordinary person. I like the
very tart fruits like gooseberries, blackcurrant and rhubarb (nominal
fruit) for desserts and jams but worry about the amounts of sugar I take
in.
Secondary question: I notice most of the low- or no-sugar jam recipes
emanate from the US and call for frozen apple juice concentrate. I know
this is widely available over there but I've never seen it in this
country, does anyone know if it's available here?
TIA
Brian Mitchell
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Hi everyone, there are ways to reduce that.You can stay away far from them -- probably the best way to reduce acidity.Lemon and grapefruit juice is saturated with citric acid. Tomatoes also contain both citric and folic acids. The ph level, which measures overall acidity is on average highest for lemons. (It is possible to find a tomato or a grapefruit with a higher than normal Ph, and a lemon with a lower than normal ph.)
So the most correct answer is Lemon.For more info on
acidity issues, you can have a search online too.