I always thought they were the same rose. I was going to give my Golden Celebration one more year then replace it with that yellow something zest plant from Jackson and Perkings. Now I know that there are two "yellow something zest plant from Jackson and Perkings" and apparently I want the Golden Zest. Thanks for the post.

The lemon juice in particular is helpful for jelling. You can eliminate both, though, if you want to. It's not a safety issue. Depending upon the natural acidity and ripeness of the berries, the syrup may not thicken as much. You can improve the odds by using 1/4 underripe berries because less-ripe berries have more natural pectin and higher acidity. I know draining the berries takes forever and it's a royal pain, but if you want jewel-like clarity in your syrup, it's the only way. If you get impatient and squeeze the bag, it'll extract some of the pulp and the result will be somewhat cloudy. Using the food mill will create a strawberry pur, not strawberry juice. It's fine if you prefer a strawberry sauce rather than a clear syrup. Lots of Forum members do just that. I'm inserting below part of an old thread with a post by Annie. You'll see two different syrup recipes, one with pulp and one with just juice. Both have their merits. There is less waste and higher yield using the pulp recipe. "This is a great recipe, it's Linda Lou's. I've copied it here from another thread. I used the recipe for puree and just dropped the peaches into my blender, uncooked, and pureed them that way. I wanted some little "chunks", so I chopped up a couple of peaches into small bits that didn't go into the blender and added them to the pot. I did crush and simmer the blueberry and strawberry syrups. Now I have 3 pounds of apricots on my counter and I think I'm making them into syrup tonight. 'Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency. To Prepare Fruit Puree: Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve. SYRUPS MADE WITH PUREE 4 cups puree 4 cups sugar 1/2 package or less powdered pectin (if desired) 3 or 4 Tbsp lemon juice (if desired) 1. Mix puree, sugar, pectin and lemon juice. 2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F). 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and cool. 6. Check lids, label, and store in cool, dry place. To Prepare Fruit Juice: Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain. SYRUPS MADE WITH JUICE 4 cups juice 4 cups sugar 1/4 cup lemon juice (if desired) 1/2 package or less powdered pectin (if desired) 1. Mix juice, sugar, lemon juice and pectin. 2. Bring to boil and boil 2 minutes. 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and let cool. 6. Check lids, labels, and store in cool, dry place.'" Annie

Technically you can grow any mango in a container if you are aggressive enough with the pruning. Lemon Zest, from what I understand, is a regular/vigorous grower and will become a 'full size' tree if allowed to do so. So I think there are probably better choices for a pot.....Pickering, Fairchild, Rosigold, Cogshall, Nam Doc Mai #4......not all of these are 'dwarfs' as they are sometimes described but they are easier to keep small due to their growth habits. Even medium-vigor cultivars like Carrie and Glenn may be more appropriate choices But if you find you love the LZ and have to have it, I'm sure it could be grown in a pot.

Mangodog - if you were to taste both of these you would know why all the attention. The are couple of the best tasting mangoes around. murahilin - similar genetics but ultimately different plant (if it is a consistent/proven better producer, even though the genetics are similar, same or even close to the same, that would and should be classified as a different cultivar)...hence I believe there will ultimately be a Lemon Zest (will they officially patent it, who knows) and an orange sherbet. Now the question is, if they patent an orange sherbet, do I buy and raise both the lemon zest and orange sherbet...man, I hate these decisions.