SC - Jams and jellies
LadyAletha at aol.com
LadyAletha at aol.com
Mon Jun 28 19:34:24 PDT 1999
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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