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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