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nafex - Re: [NAFEX] Cherry Question

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  • From: "Joe Boles" <jo.bo@rogers.com>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Cherry Question
  • Date: Sat, 5 Feb 2005 12:17:24 -0500

We regularly freeze currents for the purpose of adding to other fruit to help the gel prossess.

Joe
Mississauga, ON



----- Original Message ----- From: <list@ginda.us>
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Saturday, February 05, 2005 11:49 AM
Subject: Re: [NAFEX] Cherry Question



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

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