Ingredients: Dark (Bings, Lamberts, Vans) and light (Royal Anne) sweet cherries
Physical Properties (physical properties vary due to seasonal variation of agricultural commodities):
pH: 3.70 – 4.30
Brix: 19.0° – 26.0°
Specific Gravity: 1.08 – 1.11
Viscosity: 8 – 16 cm/min (Bostwick at 70°F)
Color: Dark red, typical of cooked sweet cherries
Aroma: Typical of cooked sweet cherries, product is free of rancid, musty, and objectionable odors.
Flavor: Typical of cooked sweet cherries, product is free of rancid, stale, bitter, musty, and objectionable flavors.