Okay, you food scientists, a question. I'm working on a recipe for Mulberry-Hot Pepper Jelly

S

steve2-in-la

Well-known member
(Joe, don't listen yet) and I want to use lime juice instead of cider vinegar. My question is, what is the acidic (not flavor) equivalent of a cup of cider vinegar?

The websites I've checked refer exclusively to flavor but that's not the issue. The amount of acid is actually the critical factor which goes not only to how well the product jells but how long it will keep.

Anyone? Bueller? Bueller?

 
Lisa, thanks alot. Looks like 2/3 cup lime juice is about the same as a cup of vinegar. But I could

be wrong. When it comes to math, I'm a cretin.

 
That would be my guess as well - 2/3 cup.. Not sure how that will affect the jell/texture of

the final product, by using less liquid. Good luck!

 
Are you using mulberry juice...or whole mulberries?

pH for cider vinegar is 4.25
pH for lime juice is 2.2-2.4
pH for lemon juice is 2.6

You want the finished product to end up
pH = 3.0 - 3.3 for preservation.

This recipe uses mulberry and lemon juice, so I think it would be fairly close:

3 C mulberry juice
1/2 C lemon juice (you may want to add another TBL if you're using lime juice)
7 Cups sugar
2 pouches liquid pectin

This one uses whole mulberries:
1 QT whole mulberries
1/4 C lemon juice
3 Cups sugar
(no pectin!)

 
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