North American Fruit Explorers mailing list at ibiblio

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On Dec 11, 2006, at 1:49 AM, Don Yellman wrote:

> What is the objective of all this boiling of fruit and sugar on the  
> stove?  Are you trying to make jam without the use of added  
> pectin?  And what types of fruit are you using for jam making, i.e.  
> grapes, blackberries, raspberries, blueberries?


I cook red currants on the stove, after crushing them a bit so  
there's some liquid at the bottom of the pan.  Then I strain the  
juice and add sugar and cook it down to make a very nice jelly.  No  
added pectin.  No added water.  No need to remove the stems or seeds  
before cooking, either.

Of course, currants are very tart, and the added sugar is welcome for  
reasons of taste as well as texture.

Ginda