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BBQ sauce question

 
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awgraham
Newbie


Joined: 24 Sep 2012
Posts: 38
Location: Romance, AR

PostPosted: Mon Sep 16 13 7:28 pm    Post subject: BBQ sauce question Reply with quote

So Im trying to work up a good fruit-based bbq sauce, and Im just about there, but Im running into one "small" problem. Im using a lot of jelly in this sauce, and when it cools the jelly wants to try and coagulate again. Does anyone know of anything I can use to keep that from happening? I would like to eventually market this stuff, so I need to figure out this one thing.
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tinovr
BBQ Pro


Joined: 12 Jun 2006
Posts: 558
Location: North Attleboro, MA

PostPosted: Fri Oct 11 13 9:43 pm    Post subject: Reply with quote

since nobody else answered, I'll chime in.. not that I can solve your problem, but maybe my questions will lead you to a solution...

I'd guess it's the pectin in the jelly. What is the purpose of using jelly? If it's only flavor, can you substitute other ingredients to get the same flavor?

sorry.. that's all I got. Sad
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spiff



Joined: 25 Apr 2013
Posts: 23
Location: Ann Arbor, Michigan

PostPosted: Tue Oct 15 13 11:21 pm    Post subject: Reply with quote

Skip the jelly and use actual fruit. I do this sometimes and have much better results. It's easier to control ingredients as well. You don't have to depend on whatever the jelly maker is putting into it.
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Mike Lawry
BBQ Super Pro


Joined: 18 May 2006
Posts: 2122
Location: Parts unknown

PostPosted: Wed Oct 16 13 6:40 am    Post subject: Reply with quote

Vinegar?


Mike Lawry.
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