Want to check consensus on adding alcohol to recipes.
I plan to use the attached Ball recipe and process to make blackberry jelly (From The Complete Book of Home Preserving), but I’d like to add at least 1/4 or even up to 1/2 cup of chambord to the jelly in its final stages (post boiling for over a minute with both the sugar and pectin already added).
As several Ball recipes allow for an alcohol variation for different fruits (eg amaretto in peach or cherry recipes) and Ball has a liquor recipe in the same book, I’d like to confirm this is a safe addition. Also would like input on final amounts for sugar and chambord (e.g. should I reduce sugar by a cup? Should I only add 1/4 cup chambord or can do more?) Thanks!
by Stardustchaser
2 Comments
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I had a long post that basically said “I don’t know”, but with sciencey stuff added in. Contact your local extension office and the should be able to give you a definitive answer. Or maybe even how to tweak your recipe to ensure correct amounts of sugar and your acid strength.
It does sound delicious though! Let us know what the extension office says, and more importantly, how it tastes!