The rule
A number appears here only if a published source carries it. Where a source gives a range, the range is printed rather than a midpoint, because a published pH is a spread across cultivars and ripeness and not a property of one piece of fruit. Where two sources disagree, both are named and the disagreement is stated. Where nothing has been published, the field reads not established and stays empty. Of the 34 fruits in the register, 6 have no published pH and 14 have no pectin classification, and none of those gaps is filled with an estimate.
Figures marked as arithmetic on a page are calculated from the cited values in front of the reader, not measured. That covers the batch sheet's pan concentration and finished weight, the saffron dose in grams per kilogram of flour, and the fruit share of a finished jar. The inputs are cited; the arithmetic is shown; nothing is smoothed.
Where a table is second-hand
Two of the primary tables are no longer served by the body that produced them. The FDA CFSAN pH table was retired in a site reorganisation, and its values are taken from a verbatim mirror rather than from a rewrite. Where a subject has no official body at all, as with substitution ratios, pastry-dough terminology and the dosage of saffron, the sources are trade and culinary references, several of them corroborating one another, and the pages that rest on them say so.
Fruit, acid and pectin
- Clemson University HGIC, “Basics of Jelly Making” — the same grouping, independently
- Council Directive 2001/113/EC on fruit jams, jellies and marmalades, as amended by Regulation (EU) 2024/1438
- FDA CFSAN, “Approximate pH of Foods and Food Products” The original FDA page was retired in a 2021 site reorganisation; the values are taken from a verbatim mirror of the CFSAN table.
- University of Alaska Fairbanks Cooperative Extension, “Jams and Jellies”
- University of Nebraska–Lincoln Extension, “Jams, Jellies and Preserves” — the Group 1/2/3 table Where two of the three extension lists cover the same fruit they agree; the third adds quince.
- USDA FoodData Central, SR Legacy (final release), for sugars per 100 g
Pastry technique
- Ana’s Baking Chronicles, “Pâte sablée”
- Bruno Albouze, “Fondant pâtissier”
- Cloudy Kitchen, “How to Blind Bake Pie Crust”
- Dr. Oetker UK, “How to Blind Bake Pastry”
- Gourmet Bag, “Différence entre crème pâtissière et crème diplomate”
- Ma Pâtisserie, “Recette fondant pâtissier”
- MAE Innovation, “Crème mousseline et crème diplomate”
- Manufacturer and industry guidance on cling-film temperature limits second source
- MasterClass, “How to Blind Bake”
- Papilles et Pupilles, “La crème pâtissière et ses dérivés”
- PJP, “Brisée, sucrée, sablée: the three pastry doughs”
- The Kitchn, a tested comparison of six blind-baking methods
- University of Wyoming Extension, “Crusts: traditional, brisée, sucrée, sablée”
- Wheel of Baking, “How to make poured fondant”
Nordic baking
- Nordiska museet, on the origin of the name
- Professional Secrets, “Kummin och spiskummin”
- ScandiKitchen, “Lucia saffron buns” One of four published recipes used only to derive a dose in grams per kilogram of flour, by division. No recipe is reproduced.
- Smaka Sverige, “Lussekatt” — Jordbruksverket, the Swedish Board of Agriculture
- Spatula Desserts, “Lussekatter saffron buns”
- Svenska Akademiens ordbok (SAOB), the historical dictionary of the Swedish Academy
- sweden.se, “Saffron buns and gingerbread biscuits” — official
- Swedish Food, “Saffron buns”
- Swedish Wikipedia, “Kavring”
- Swedish Wikipedia, “Kummin” and “Spiskummin”
- Visit Sweden, “Saffron buns”
Names and terminology
Ingredients and equipment
- Chef’s Pencil, “Fromage blanc substitutes”
- Glutenfreeda, “Is fondant gluten free?”
- Natural History Museum, “How to make fat balls for birds”
- RSPB East Berkshire, “Please feed us, but carefully” The page is no longer served and the domain does not resolve; the safety points it supported are also carried by the Natural History Museum and Which? entries above.
- The Cheese Professor, “Ricotta, fromage blanc and quark”
- Thyme for Cooking, “Fromage blanc, fromage frais, quark”
- Which?, “Best fat balls for feeding birds”
Training and trade
Questions about the sources
Why is a pH printed as a range instead of one number?
Because that is how it was published. A fruit’s acidity moves with cultivar, with growing conditions and with ripeness, and the tables report the spread that was measured across samples. Averaging a range down to a midpoint would produce a figure nobody recorded, and would hide exactly the cases where a fruit straddles the pH 4.6 line, which is the one place the number changes what you should do.
What does <em>not established</em> mean on a page here?
That no measured value for that fruit and that field was found in any of the sources listed above. It does not mean the value is zero, or low, or unknowable, only that nothing published was found to cite. Six of the thirty-four fruits in the register have no published pH and fourteen have no pectin classification, and those gaps are left empty rather than filled by inference from a neighbouring fruit.
Some of these are trade sites and recipe blogs rather than official bodies. Why?
Because for several subjects there is no official body. Nobody regulates the ratio for substituting quark for fromage blanc, or the naming of the three French tart doughs. Where that is the case the pages say so, several independent references are used rather than one, and any figure resting only on trade sources is presented as a claim rather than as a measurement.
Why is one source listed without a link?
Its page is no longer served and its domain no longer resolves. It stays named because it is where part of a figure came from, and removing it would misrepresent the trail. A link that goes nowhere is worse than none on a page whose point is that you can check.
What about figures that are calculated rather than measured?
They are labelled as arithmetic wherever they appear, and the inputs they are calculated from are cited. The batch sheet’s pan concentration, the saffron dose in grams per kilogram of flour and the fruit share of a finished jar are all of this kind: the sources are published, the division is shown, and nothing is rounded into a recommendation.