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When I go to a market or a local fruit stand, and see the beautiful fresh strawberries, my mind goes back to my younger days. I remember what a job it was to make jelly, jams and preserves. We would go out in the field and pick wild strawberries, and other berries in their season, by the bucket. You knew how good they would taste with a hot biscuit and butter. This made the job a little easier.
Picking the small wild strawberries wasn’t too bad, but removing the stem on those small berries took forever. When the preserves were made, it was real thick, dark red and delicious.
It was necessary to find the time to make jelly and preserves for the long winter months ahead when the fruit ripened throughout the summer.
This was not an easy job as we only had a wood stove. This would get the kitchen so hot on a summer day with only the use of a fan for cooling.
The process is so much easier now. You can freeze the fresh fruit or freeze the prepared juice until you have the available time.
To make jelly you use only clear juice and this makes a clear jelly product. Jam is fruit and juice together. Preserves are made from the whole fruit. When the fruit was too ripe or bruised to make a smooth texture, you made the butter.
Chutney was usually fruit with spices added to make a sauce. This was used mostly with meat.
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