Goldenberry

Goldenberry, also known as cape gooseberry, is a shrub native to the Andes. It relate to both tomatoes and potatoes and prefers the same growing conditions as tomatoes.

The goldenberry plant, is a small perennial bush that grows up to about 1m high and flowers from the middle of summer to the middle of autumn, with berries ripening from the end of summer to the end of autumn.

Goldenberry fruits are succulent gone spheres the size of marbles with a pleasing lanterns. The attractive and symmetrical husk with its edible yellow fruit inside gives it an eye-catching appearance and potential market appeal.

It is described as having a pleasant flavor that is similar to tomatoes. The fruit is an excellent source of vitamins A an C as well as minerals.

The fruit is eaten in many ways including in salads cooked dishes, chocolate-covered desserts, jams, preserves and natural snack.

Goldenberries make excellent jellies and jam because of the very high content of pectin. In United States, they are best known as preserves.

Goldenberry

Blueberry Products

Blueberries are processed into traditional products such as jams and jelly juice, puree, canned and dried. Others are preserves, compotes, sauces, pies, cobblers, and pastries.

Unlike some seasonal fruits, blueberries are preserved in various ways the people can buy them year around. Traditional jams, and jellies, frozen berries and can pie filling have been joined on grocery store shelves by other products such as blueberry juice and dried blueberry.

Blueberry juice is generally marketed as a blend with other jucies. The basic making steps are similar to strawberries. Single-strength blueberry juice is about 8-12 degree Brix.

Frozen blueberry juice concentrates of 45-65 degree Brix are made by concentrating single-strength blueberry juice and freezing to less than -18 degree Celsius.

Canned blueberries can be light or heavy syrup packed or water packed. For this, fresh or frozen blueberries are placed in cans, light syrup or water is added to cover the head specie, and cans are sealed and heat processed at about 93-95 degree Celsius with 25-30 minutes holding time.

Blueberry bakery fillings can be made from fresh/frozen blueberries and/or blueberry or concentrates by adding sweeteners and stabilizer according to requirements, heat processing and packaging.

The bakery trade has always been primary market for blueberries, but the popularity of blueberry in the preparation of muffins in coffee shops and home baking since World War II created an even larger market.

A great snack or cereal toping, dried blueberries are made with fresh or frozen fruit infused with a sugar solution to keep the dried berry soft, then dehydrated with hot air, reducing their moisture content to around 20 percent.

Other product is freeze-dried blueberries. Freeze-dried blueberries are light, crispy, of low density (about 0.10) and their water activity is slightly above 0.20. These products have found increasing used in ready-to-eat cereals because of their light texture, low bulk density, and water activity.
Blueberry Products

How to make Blueberry Jam

How to make Blueberry Jam
Adding a small amount of lemon juice to blueberry jam heightens the flavor of the berries, giving the jam an extra pizzazz. Judges have remarks on the great color, flavor and texture.

Frozen blueberry may also be used for this recipe. A 16 ounce bag of frozen blueberries will yield about 2 cups of crushed fruits.

Makes about 9 half pint jars

• 5 cups crushed fresh, ripe blueberries
  
• 2 tablespoons strained fresh lemon juice
  
• 7 cups sugar
  
• ½ teaspoon unsalted butter
  
• 2 (3 ounce) pouches liquid pectin
  
• ¼ teaspoon ground cinnamon (optional)
  

In an 8 quart pan, combine the blueberries, lemon juice, sugar and butter. Over medium low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off anyfoam. Stir in the cinnamon, if desired.

To prevent the jam from separating in the jars, allows the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving ¼ inch headspace. Wipe the jar rims and threads with clean, damp cloth. Cover with the hot lids and apply screw rings. Process half pint jars in a 200F water bath for 10 minutes, pint jars for 15 minutes.
How to make Blueberry Jam