BERRIES – JAM-MAKING AND DRIED FRUIT
An abundant crop of stone fruit is an inducement to use the surplus for making tasty jams. But you must be careful that the fruit’s value and taste are not unduly spoiled by boiling it for too long. Well-made apricot jam is delicious. Cherry jam is also always popular, not only that made from the sweet but also from the sour
cherry, which is customarily used more for jams than for eating fresh. Those who have no time to make their own will find the natural and carefully prepared Vogel jams worthwhile trying.
It is peculiar that stone fruit when dried does not cause any problems; rather, this process brings out its real goodness. However, when buying dried fruit we must make sure that it is natural, unsprayed and unsulphurised, for only then will we enjoy its full benefits. Dried apricots are a wonderful, thirst-quenching food to take with us when out walking, but again they must be absolutely natural and pure.
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