I used to love melting the paraffin — in a can within a can within a sauce pot, to keep Mom’s cookware unwaxy — and then pouring it on the jam. Not so much fun digging it out, or biting into a little bit that got left behind.
But that’s what it took to get to that fruit marinated in crystallized sunshine.
Comment by Ardis E. Parshall — January 28, 2010 @ 2:45 pm
Mmm. Looks good. I like making strawberry freezer jam.
The ad reminds me of staying up with my grandmother once until midnight to make a batch of currant jelly with currants that she and my grandfather had picked that morning in one of the canyons above Salt Lake City. I actually don’t remember anymore whether it was jelly or jam, but I do remember spending the time one-on-one with my grandmother.
Comment by Researcher — January 28, 2010 @ 3:00 pm
One of my goals in life is to arm you-all with the documentary evidence necessary — and what could possibly be more trustworthy and scientific than a recipe for the wholesome, home-bottled fruits of nature? — to restore the evidently lost doctrine that Israelite manna was really Mormon beet sugar.
[extracting tongue from cheek]
Comment by Ardis E. Parshall — January 29, 2010 @ 9:41 am
Wow — did anyone else notice that hourglass figure of the woman holding the bag of sugar? Her waist is about the same size as her neck!
I wish eating sugar had that effect on my middle section!