Here's a phrase you probably wouldn't expect to see on a reputable food site: "Use bottled lemon juice." In the great pantheon of cooking tips and cyclical food trends, it's generally accepted that fresh citrus is and will always be superior to (cute as they may be) from-concentrate plastic squeeze bottles of citrus juice. When fresh, the juice is livelier, more pronounced, more...well, fresh tasting.
So it was with some surprise when, while researching a recent piece about making peach jam I found out that there is at least one instance when bottled lemon juice is preferable to the real thing: when you're making any type of pickle or preserves.
The acidity level of bottled citrus juice is regulated so it remains consistent from bottle to bottle, explain the folks at America's Test Kitchen in the book Foolproof Preserving. With fresh lemons and limes, the amount of juice and the acidity of that juice can vary greatly from fruit to fruit. By using bottled juice, you ensure that your preserves have a consistent level of acidity, which makes them safe for canning. And when making jams or jellies, the degree of acidity in any citrus juice added affects the natural fruit pectin's ability to gel. That means if you make two batches of jam, each with juice from a different fresh lemon, you could end up with one runny jam and one gloppy one; but with bottled lemon juice, you can be sure that both jams will be perfectly spreadable, every time.
File that info under everything in this world really does have a purpose. Just make sure none of that bottled juice sneaks into our summer co*cktails, please.
Want to make the best jar of peach jam you've ever had? Buy yourself some bottled lemon juice and get going on this recipe:
As a seasoned culinary enthusiast with a comprehensive understanding of the intricacies of cooking and food science, I'm here to shed light on the unexpected but well-founded use of bottled lemon juice in certain culinary applications. This may seem counterintuitive to many, especially in a world that typically celebrates the virtues of fresh, locally sourced ingredients. However, when it comes to the realm of pickling and preserving, the dynamics shift, and the use of bottled lemon juice can be the key to achieving consistent and safe results.
The revelation stems from the meticulous research conducted for a recent article on peach jam. It was during this exploration that I uncovered a gem of knowledge from America's Test Kitchen, renowned for their precision in culinary experimentation. According to their insights, bottled citrus juice, particularly lemon juice, possesses a regulated acidity level, ensuring uniformity from bottle to bottle. This stands in stark contrast to fresh lemons and limes, where the acidity can vary significantly from one fruit to another.
The critical advantage of employing bottled lemon juice in pickling and preserving lies in its ability to guarantee a consistent acidity level. This uniformity is paramount, especially in the context of canning, where safety is a top priority. The acidity of the citrus juice plays a crucial role in the gelling process of natural fruit pectin when crafting jams or jellies. With fresh citrus, the unpredictability of acidity levels could result in inconsistent textures—ranging from a runny jam to a thick, gloppy one.
In essence, the reliable acidity of bottled lemon juice becomes a culinary safeguard, ensuring that each batch of preserves maintains a desired texture and safety standard. This nugget of wisdom challenges the conventional wisdom that fresh is always superior, demonstrating that in the world of preserving, uniformity can triumph over the allure of freshly squeezed juice.
So, the next time you embark on a journey to create the perfect jar of peach jam or any other preserves, consider reaching for that bottle of lemon juice. This culinary secret, backed by the expertise of America's Test Kitchen, ensures that your jams will be consistently spreadable, embodying a level of quality that might be elusive when relying on the natural variations of fresh citrus.
In the grand tapestry of culinary knowledge, this insight serves as a reminder that even unconventional tips—like embracing bottled lemon juice—have their place and purpose in the pursuit of culinary excellence. However, let's be cautious not to let this practical wisdom seep into our summer co*cktails; there, the allure of freshly squeezed citrus undoubtedly reigns supreme.
FAQs
However, if you've ever tasted bottled lemon juice, you'll notice that the flavour is a little off – not bright and lemony like the real stuff. This is because bottled lemon juice usually contains additives and preservatives such as Sodium Metabisulphite (E223) or Potassium Metabisulphite (E224).
Is real lemon juice in a bottle real? ›
To most discerning cooks, ReaLemon and its imitators don't taste quite real, and to people allergic to sulfites these products may be a health hazard. Bottled fresh lemon juice, with juice from Sicily or Peru, is available at some fancy grocery stores, but it also contains sulfites.
Can I use jif lemon instead of a real lemon? ›
Jif Lemon 100ml can be used in recipes that require or recommend the use of lemon juice. Jif Lemon 100ml is a great way of adding low calorie flavour to dishes.
Does true lemon have the same benefits as fresh lemon? ›
Does True Lemon have the same properties as a fresh lemon? True Lemon is made from real lemon juices and oils. True Lemon behaves almost identically to fresh lemon juice when using in water, drinks, beverages and in recipes. This is also true for True Lime, True Orange and True Grapefruit.
Does bottled lemon juice really go bad? ›
Have you ever wondered, can bottled lemon juice go bad? The answer is yes. Levels of preservatives vary from brand to brand, so it is important to check the label on the bottle. Or better yet, finish it up instead of letting it linger in the pantry or fridge.
Is water with real lemon good for you? ›
The health benefits of drinking lemon water may include adding vitamin C and antioxidants to your diet, cutting back on sugar-sweetened drinks, and aiding weight loss. You may not want to drink it too often, though. One glass of lemon water containing one 48-gram lemon, squeezed, contains : 10.6 calories.
Can you substitute real lemon juice with bottled lemon juice? ›
If not otherwise stated in the recipe, if it calls for lemon juice, it means fresh lemons, and not bottled. Most recipe ingredients mean the fresh version, unless otherwise stated. Bottled lemon juice is an acceptable alternative if you have no fresh lemon to hand (well, barely tolerable rather than acceptable).
How much lemon water should you drink a day? ›
How much lemon water should you drink? Stephens recommends using the juice from two to three lemons (about four to six tablespoons) throughout the day, and drinking one or two glasses of lemon water with meals, and one glass in between meals.
How long does real lemon 100% lemon juice last? ›
Fresh squeezed lemon juice has a shelf life of about 3–4 days if it's stored in the refrigerator in a sealed container. Due to pasteurization and added preservatives, commercial bottled lemon juice has a much longer lifespan. An unopened bottle can last for 3–6 months in the pantry or 6–12 months in the fridge.
Is ReaLemon a good substitute for lemon juice? ›
When cooking, three tablespoons of ReaLemon (45 mL) equals the juice of one medium lemon. Always shake the bottle well before using, and refrigerate after opening for best taste.
The very successful advertising campaign devised by the agency Foote, Cone and Belding Ltd. coined the memorable slogan 'Don't forget the pancakes on Jif Lemon day!' Unilever purchased the brand in 1995 and announced in 2021 the intention to finally phase out production of the plastics lemon for good.
Can you buy pure lemon juice? ›
This juice is as pure as it gets without adding any sweeteners, no-added flavour, colouring or preservatives. We make our juices on the delivery day for optimum freshness and flavour. Purchase this product now and earn 2,305 Points!
Is True Lemon good for your kidneys? ›
Preventing Kidney Stones.
And while not conclusively proven, the citric acid levels in lemon juice and orange juice could reduce calcium levels in your urine, leading to fewer calcium kidney stones.
Does True Lemon have aspartame? ›
A: I don't know what product you are looking at, but True Citrus brand products contain absolutely no aspartame. This product is made from 100% natural crystallized lemon (Citric Acid, Lemon Oil, Lemon Juice).
Is a Meyer lemon a real lemon? ›
Meyer lemons are a small, sweet hybrid lemon. They're thought to be a cross between a regular lemon (Eureka and Lisbon variety) and a mandarin orange. They have a smooth, thin rind with a deep yellow hue. Their pulp is pale orange, with a sweet, floral taste.
How much bottled lemon juice equals fresh lemon? ›
To store: Keep in a cool dark place and once opened store in the fridge for up to 6 months. To use: Shake well before use, and use the same amount of bottled lemon juice in a recipe as you would fresh juice. If a recipe specifies the juice of 1 lemon, replace it with 2 tablespoons of bottled lemon juice.
Is ReaLemon the same as lemon juice? ›
ReaLemon is prepared from lemon juice concentrate that is formulated at a controlled consistent strength, and after the addition of water, the end-product is a 100% lemon juice product. When bottled, filtered water is used and the product is reconstituted to the strength of natural lemon juice.
Should I put bottled lemon juice in my water? ›
Yes you certainly can. I have done this in the past when the local supermarket ran out of unwaxed lemons. However, you need to be careful what bottled lemon juice you are using as some may contain additives and extra sugar. Permitting you are using 100% natural lemon juice you will be fine.
Is concentrated lemon juice good for the kidneys? ›
Citrate, a salt in citric acid, binds to calcium and helps block stone formation. "Studies have shown that drinking 1/2 cup of lemon juice concentrate diluted in water each day, or the juice of two lemons, can increase urine citrate and likely reduce kidney stone risk," says Dr. Eisner.
