North American Fruit Explorers mailing list at ibiblio

["Thomas Olenio" <tolenio@sentex.net>]

Ginda,

Freeze your currants.  i freeze the large crop and use it when I need it.

Freezing also helps loosen jusices.

Later,
tom

On Sat, 5 Feb 2005 11:49:34 -0500, <list@ginda.us> wrote:

> 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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