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All of these can be made from peaches, strawberries, plums, crabapples, currents, pears, cherries, apples, raspberries, blackberries, wineberries, persimmons, all of these are most common. Peppers and tomatoes are used as well.
No matter how you make the jams, jellies and preserves, the recipes are all approximately naif fruit and half sugar.
Our mothers knew that certain fruits made good jellies (when pectin was a natural part of the fruit, or which to add together). Today we know that jelly and jams will set up when the proper amount of fruit, pectin, acid and sugar are present. Almost all fruit can be used.
The proper way of sealing jelly years ago was to use
Eararnn. This was wax you eated and poured over the top of the jelly after it was put in the jar. This prevented air from reaching the fruit which caused mold or spoilage. Then it was stored where it was dark and cool until it was needed in the winter. Now it is recommended that the jars be
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