North American Fruit Explorers mailing list at ibiblio

["Joe Boles" <jo.bo@rogers.com>]

Mike:

Recipes supplied by companies that manufacture pectin to add to jams and
jellies always have their pectin added at the last minute before actual
canning as long heating destroys the pectin's ability to gel.

   Joe Boles
   Mississauga, ON



----- Original Message ----- 
From: "Mike Levine" <mlevine@umich.edu>
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Wednesday, June 23, 2004 10:32 PM
Subject: Re: [NAFEX] What to do with all those serviceberries?


> 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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