SC - Jams and jellies

[THLRenata at aol.com]

In a message dated 06/28/1999 7:39:11 PM Pacific Daylight Time, 
LadyAletha at aol.com writes:

<< While looking through Eleanor Fettiplace's Cookbook I ran into an 
interesting 
 and unusual way of making jam, involving a sugar syrup cooked until it 
 candies, onto which the fruit pulp is pored.  I said neat, filed the idea 
 away, returned the book to the library--
 and now, of course, as I scramble do Strawberry jam before the end of the 
 season, I can find neither a similar recipie in any other source I can get 
my 
 hands on, nor a copy of the Fettiplace book.  Has anyone tried this with 
 strawberries, do you know the proportions of sugar:water:fruit, or at least 
 could some kind soul post the text?
  >>
I have made this jam, tho not with strawberries.  I call it scary jam, 'cause 
when the sugar sets hard it is truly frightening.  The juices from the fruit 
re-melts the sugar and the jam is heavenly!

I don't know the recipe off the top of my head but I'll try to post it in a 
day or so.

Renata
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