North American Fruit Explorers mailing list at ibiblio

["Naomi" <dragon-star@cableone.net>]

Reminds me of a few years back when I made the Bar-Le-duc preserve and
followed directions on time instead of my sense of what was going on.  Those
jars set up so tight that I never never got the jam out. 

Quince also are a good pectin source.
Naomi 

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Stephen Sadler
Sent: Sunday, February 06, 2005 1:28 AM
To: 'North American Fruit Explorers'
Subject: RE: [NAFEX] Cherry Question


Great idea!  The currant flavor would certainly be better than the unripe
apples I've used in the past...

~ Stephen


-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Joe Boles
Sent: Saturday, February 05, 2005 9:17 AM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Cherry Question

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

      Joe
      Mississauga, ON




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