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Diane wrote"
"with 9 gallons of red currants frozen to await jelly making in December
instead of July"
I've wondered about this, is jam from frozen frozen
fruit and less tasty than jam from fresh fruit (assuming both are home
grown)? Like Diane, we have more time in the winter months, and it's
easier on the utility bills, to can in the winter. Obviously, for fresh
eating, fresh fruit is much tastier than fruit that's been frozen and thawed,
but does it work the same for fruit used for jams?
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