- Nope, haven't made any...the stone is quite large inside, not very juicy. I
have not cooked them at all, in fact, and never found enough to do that much
with.. Fernald and Kinsey say they are not very good cooked, but that with
the addition of a "tart fruit" to it, it might be better. If it needs tart
fruit, that means it would probably need a lot of pectin. Perhaps it would
be best mixed with apples or wild grapes? Where 'bouts in NH are you?
How's the rain?
>I'm looking for recipes using nannyberries. Has anyone used themsuccessfully in jellies or preserves?.
>Jane from NH
- Hi Jane:
I have use nanyberries in jams but it usually comes out better as a butter.
The pulp has the consistency of prunes. The seed is rather large for the
pulp but is edible and nutritious. I blend it (seed and all) into a puree
with a little sugared water and generous amount of ascorbic acid until I get
the consistency I want. This also dries well as a fruit skin. Next batch I
make will include nuts. Nannyberry is nutritious and keeps well but is on
the bland side, I think. The best use, I have found for it is in making is
in Pemmigan--I have a recipe for this at the bottom of
Forest Foragers for your natural and wild foods, herbal medicines, crafts
materials and things
----- Original Message -----
> From: sweetf6345@...
> I'm looking for recipes using nannyberries. Has anyone used them
successfully in jellies or preserves?.
> Jane from NH