North American Fruit Explorers mailing list at ibiblio

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On Feb 5, 2005, at 8:32 AM, Jim Fruth wrote:

>    Nanking Cherry is a beautiful bush.  It produces copious amounts of
> fruit.  If you are wanting to make jelly though, you may be 
> disappointed
> because it doesn't gel unless you put enough citric acid in it that 
> might
> affect the taste.  Even then, it doesn't like to gel.
>
> Jim Fruth
> Pequot Lakes

Hmm, too bad it ripens after the currants.  They make so much pectin 
that they can "over gel", or make a very hard jelly if you cook them 
too long.  Otherwise, it might be  a great combo.

Ginda