North American Fruit Explorers mailing list at ibiblio

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

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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