Which Contains Far Too Many Confusions...
hallieod at indigo.ie
Mon Mar 26 16:03:39 EST 2001
>I am not sure. Pectin is certainly important, but in passing the
>canning-supply aisle at the store, gelatin is very prominent. Jelly is
>different in substance than jam--it's possible to dump it in a solid mass
>from jar to plate. My husband's grandmother gave us several little jars of
>things she'd preserved herself, and there's one or two I'm afraid to open
>because I have no idea what's inside the jellied mass. But I don't make the
>stuff either, so what do I know?
>In fact, what is most popular now among the can-it-yourself crowd is
>"freezer jam", and again, I'm not privy to the secrets of the guild, but I
>*think* the appeal is that it's less time-consuming or complicated or
>something. You have to store the jam in the freezer (of course) because
>it's not fully preserved, or something...it spoils on the shelf.
For a completely non-DWJ-ish book ref: the Melendy girls, in I think,
_Then There Were Five_, making jam and canning all sorts of things,
and nearly killing themselves in the process! I love those books
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