Which Contains Far Too Many Confusions...

Hallie O'Donovan 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 
very dearly.
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