North American Fruit Explorers mailing list at ibiblio

["Mark Angermayer" <hangermayer@isp.com>]

Thanks to everyone with the advice on using Pomona's.  The second batch of
black berry jam seems to have turned out better.  I used exactly 2/3 the
amount of pectin recommended on the insert.  Cooked pulp to a rolling boil
this time.  Used citric acid instead of lemon juice.  Let it cool in the
refrigderator to test set.  Came out with a nice spreadable product.

A lot of folks use a food mill to separate the seeds, but since I don't have
one, someone recommended using a blender and a sieve.  Although surely a
food mill would be faster, I'm amazed how well the blender and sieve worked.
Was able to puree and strain out seeds in about 6 minutes, ending with 4
cups of finished puree.

Mark
KS