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09-11-2009, 07:23 AM

Jazzman Offline

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Culinary Experience: Cook At Home

Join Date: Sep 2009

Posts: 1

Working with blackberry juice

OK, I know that blackberry juice is high in pectin, but not sure that explains the following:

We were making a coulee, and had reduced the original strained volume of juice by 2/3.

The reduced juice, with little added sugar, remained liquid after refrigeration, but a smaller portion to which we had added vodka ended up jelling perfectly, like canned cranberry sauce.

How could just adding vodka force the juice to gel?

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