SmokenFire said:
Because I'm dependent on ripe fruit (and strangely 'too ripe' or fruit almost at spoiling is best) so I don't make those sauces as often as I make non-fruit sauce recipes/ferments.
This is where I like my fruit as well. It seems as though when it gets to that spoiling point there is an almost orgasmic proportion of natural sugar to maximize flavor.
Do you not get ripe fruit up in Chi all year long?
And see I'm the opposite. Everything I make is almost exclusively fruit based except for the one or two jars I make just to have because people like a pepper based sauce instead of fruit.
Maybe I should invest in a juicer? Is there kiwi juice? I make sauces that use raspberry as a main, cherry and rasp as a main, peach as a main, pineapple, kiwi as a main.
Hmmmmmmm I will try using juice in the very near future.
What would the proportions be? 1/2 the amount of juice to fruit? A 1:1 ratio?