North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

Quince are great for a companion for difficult-to-set fruits.  Also, the
low-methoxyl pectins will set many obstinate fruits, and you can use juice
concentrates or other sweeteners, rather than lots of sugar.

I have a Zojirushi bread maker with a jam function.  The first time I tried
it I used very ripe strawberries, and I added a little pectin.  I ended up
with a strawberry-flavored brick.  This machine seems to have the right
dynamics for producing a thick jam from nearly any fruit, albeit a small
batch.  I'm going to try it with purple mombin next(see, I'm on topic - I'm
exploring a North American Fruit).  I expect to be the first biologist on
the block with homemade purple mombin jam.

~ Stephen

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Naomi
Sent: Sunday, February 06, 2005 6:43 AM
To: 'North American Fruit Explorers'
Subject: RE: [NAFEX] Cherry Question

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