Plum Sauce Damson Cheese

Plum/prune sauce is produced by thickening through boiling of fresh fruit pulps or fruit slurries. The use of dried plums is also common. Normally, the product has no added sugar, but sweetened products or products with other ingredients added are also produced. The soluble solids have to be at least 60% by weight. 

Fruit juices are usually obtained directly from fruit by mechanical means, and also from juice concentrates (cf. 18.2.10) by dilution with water. The solid matter content is generally 5-20%. The juices are consumed as such or are used as intermediary products, e. g., for the production of syrups, jellies, lemonades, fruit juice liqueurs or fruit candies. Fruit juice production is regulated in most countries. 

Juices from acidic fruits are usually sweetened by adding sucrose, glucose or fructose. Juices used for furtber processing usually contain chemical preservatives to inhibit fermentation. Some juices from berries and stone fruits, because of tbeir bigb acid content, are not suitable for direct consumption. Addition of sugar and subsequent dilution with water provides fruit nectars or sweet musts (cf. 18.2.9). Since 1990, the per capita consumption of fruit juice and fruit nectar in Germany has been fairly constant at 401. In the case of fruit juices, the products presented in Table 18.39 are predominant. 

Production of fruit juice involves the processing steps fruit preparationn and the extraction, treatment and preservation of the juice. 

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