North American Fruit Explorers mailing list at ibiblio

[Thomas Olenio <tolenio@sentex.net>]

Hello,

I was looking at serviceberry (saskatoons) berry content (ph, sugar, 
acidity) and it appears to me they would be great for wine making.

Later,
Tom

Mike Levine wrote:

> Bumper crop of serviceberries this year!
> We picked 10 lbs today and ran them through the squeezo.  Amazing how it
> gels right after it comes out.  Last time we made jam with it (2 years ago)
> and it turned out very well with no sugar and no added pectin.
> Surprisingly, it did not gel very well once it was canned.  Can anyone
> explain why it would gel at first, but not later after it is canned?
>
> Also, any RECIPES or IDEAS for what to do with 10 lbs of squeezed
> serviceberries?  I'm thinking about mixing with red currant juice for
> tartness, strawberries (b/c we have lots), tart cherries (b/c we have lots),
> or maybe some of last years frozen black raspberries (a treasure, but it
> seems like it's time to use them up since they are coming in fast).
>
> It seems like they need a little more tartness and a little more sweetness
> for my taste so maybe mixing them will be good.
>
> If anyone needs some seed from them, I've got a ton now.  I think most are
> probably alnifolia or laevis, but there is also some grandiflora in there
> too.  If not, I'll just start a fence row of them with the seed and start my
> breeding experiment.
>
> Mike Levine
> Ann Arbor, MI
>
>
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