Using jams or preserves?

[oliver]

Anyone have any experience using jams or preserves? There's a loganberry preserves jar I got my hands on, been wanting to play with Loganberries for a while.

Ingredients: sugar, loganberries, citrus pectin, sodium citrate.

I was thinking of dropping some into a bag, and then into the keg?

Any recommendations? Or any wise words about Pectins and Citrate?

 

[Hawkbox]

Not a clue, but I am also curious now.

 

[Nosybear]

Anyone have any experience using jams or preserves? There's a loganberry preserves jar I got my hands on, been wanting to play with Loganberries for a while.

Ingredients: sugar, loganberries, citrus pectin, sodium citrate.

I was thinking of dropping some into a bag, and then into the keg?

Any recommendations? Or any wise words about Pectins and Citrate?

You'll have to do something about the pectins unless you want hazy beer - there are enzymes that will take care of it. Citrate's no problem. Why not just look for the fruit puree? I think Ikea sells lingonberry - about the same as loganberry - puree.

 

[oliver]

haze never bothers me. I want to do a hefeweizen with it.

Vintner's carries loganberry wine base, but in the big cans of it. I'd hate to spend money on a lot of product and use a fraction of it. The jar of jam was on sale and is a reasonable amount for me.

@Nosybear but what you're saying is that I shouldn't have any detrimental issues with those ingredients to the beer in a keg.