-=> Quoting Michael Loo to Nancy Backus <=-

 ML> Jam is almost bizarrely easy to make, and if it doesn't
 ML> set up, you can call it syrup.

Raine made homemade jellies last year for the first time. She wasn't
aware of the difference between high and low pectin fruit and didn't
add Certo or green apples to any of them. Some set up and some
didn't. She was initially upset but I told her to just change the
labels and hold her head up high when gifting people with her
syrups. Her not so gelled wild chokecherry jelly was especially
delicious on ice cream, pound cake and pancakes.

And this:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wild Chokecherry Daiquiri
 Categories: Alcohol, Beverages, Fruit
      Yield: 4 Servings
 
           CHOKECHERRY SYRUP:
      4 c  Fresh chokecherry juice
      4 c  Sugar
           DAIQUIRIS:
    1/2 c  Chokecherry syrup
    1/2 c  Sweet-and-sour mix
      1 c  Rum
      4    lime twists
 
  Combine the chokecherry juice and the sugar in a large saucepan
  and bring it to a rolling boil over high heat. (At this point, you
  may want to can the syrup, using traditional canning procedures.
  In that way, it will keep for a year or more on your pantry
  shelf.)

  Cool the syrup in the refrigerator prior to mixing the daiquiris.

  Make cocktails one or two at a time with 1 oz each chokecherry
  syrup and sweet and sour mix for each 2 oz of rum. Mix in a
  cocktail shaker with ice and strain into cocktail glass(es).
  
  Adapted from a frozen daiquiri recipe by: Nancy and Dave Brannon
  
MMMMM




Cheers

Jim


... Vodka is potato juice, so it's a health drink.

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