By Pam Thoday, Wartook, Vic.
Pam takes inspiration from family members when tackling the preserving.
Making jam and jelly are two achievable ways to preserve excess fruit from your orchard. Jam is full of crushed fruit chunks, and might be better described as a conserve. Jelly is a clear spread made from fruit without the pulp. In Australia people are probably most familiar with mint jelly served with roast lamb, and quince jelly alongside cheese. Apple jelly can be made if you have a generous apple harvest; it is also delicious and has many uses.
One of the many stories in Issue 266 Aug/Sep 2021
