Jam Or Jelly
August 27, 2010 by staff
Mass-produced jam? Not so much.
“I like the idea of collecting the fruit myself. I know it has passed through many hands before coming to my house,” says Karen Freitag, Salisbury Township.
Freitag was packed in the house for 40 years and average 36 to 40 quarts per year.
But time spent in front of the stove to get a lot of jam or jelly homemade worth it?
Dianna Kish, of Saylorsburg, thinks so. Kish will teach a course on the packaging and preservation of 14 September at Northampton Community College. The trend for the storage of a cupboard at home is a Kish said to have grown in popularity over the past two years.
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