... for jams and jellies. When we first moved into our French house we discovered that the village was blessed with an abundance of the real thuzf Every autumn I bring back a load of the huge, fragrant%ruit, which looks h:§ pear, half apple, and perfume the ...

... quince, they have a similar, but less intense flavour, and can be used quite successfully for jams and jellies. Blackberries have been good thi the jelly making, keen cooks wil rest away their freezers, becai of the best fruits to freeze. Of coi gorgeous ...

... point is readied. This is mosteasily tested by patting a small amount of jelly tmto a very cold metal plate. Allow to cool, then draw your finger through the jelly. When ready, the jelly will wrinkle and divide into two halves. Pot into warmed jars and add ...