SC - OT - RE Rice wine

[Michelle "TJ" Brunzie]

Greetings from a Lurker,

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?

Yours,
Alethea

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