To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
Subject: RE: [NAFEX] Cherry Question
Date: Sun, 6 Feb 2005 07:43:19 -0700
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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