Sheron Roberts on sat 10 mar 01
Toni,
There is=20
jelly, made from the juice of
crushed fruits, clear and jewel like
jam, made from crushed fruits
boiled to a pulp, thick and yummy
preserves, made from whole fruits
(as in grape preserves made with
hull/peel and all, except seeds)
nice and chunky (don't see this
in the grocery stores much anymore)
My mother and grandmother used to
make all of the above. They saved
all jars and glass containers and used
these for their jellies and jams, sealing
them with wax. Later when they could
afford them, they used Mason jars
with rubber seals. =20
I had not thought of wax sealed jams
in years until I read your post.
I was taught to make all these goodies,
but I always use jars with sealing rings
and lids.
They make nice little "pops" when the
jelly/jam cools and the vacumn concaves
the lid. (Ok I hope I said that right, the
physics experts may correct me on this
one)
Sheron in NC
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