Gretchen said:
The cooked ones might be the ones in the regular SureJell package. I have NO room for jam in my freezers!! Jam is just too easy to preserve.
I agree, Gretchen.
When I first visited the USA, one of the things that really flabbergasted me was the SIZE of your refrigerators. Mine, in England, was about 2 ft wide by 3 ft tall. The smallest one I ever saw was about double that!!
In fact, until I was about 8, we didn't even have a fridge - just a cold box.
Then, of course, food was purchased daily, to be used daily - it was barely 15 years after the end of WWII.
All surplus fruit was made into jam, jelly, mush, or whatever,and stored in the pantry, where (hopefully) it lasted until spring.
Jam is so easy to make, as Gretchen says. Fruit, sugar, cook, bottle, cover, store.
I made some today, according to my mum's basic recipe: 1 kg fruit (blackberries) , 1 kg sugar, water. boil for 20 minutes.
I don't use the thin plastic rounds and rubber bands that she used; I use twist -off tops and a 10 minute water bath, but I can assure you the stuff tastes great - and will do in a year's time. I think the whole process ( including answering the phone, chatting to my employees, etc., took about 40 minutes.
I urge you to try it. Keep your fridge for important things like pâté de foie gras!!
