The art of making jams and jellies

Authors

O. Evans ScottFollow

Keywords

Cookery, Jams, Jellies

Disciplines

Agricultural Education | Food Processing | Fruit Science

First Page Number

77

Last Page Number

80

ISSN

0021-8618

Abstract

JAM-MAKING is a traditional art of Australian country homes and has its reward in economy and a supply of food with extra appeal.

It can also provide items otherwise unobtainable, such as quondong jelly or rosella jam if you are lucky enough to have access to any of these delicious jam-making fruit.

Recommended Citation

Evans Scott, O. (1967) "The art of making jams and jellies," Journal of the Department of Agriculture, Western Australia, Series 4: Vol. 8: No. 2, Article 6.
Available at: https://library.dpird.wa.gov.au/journal_agriculture4/vol8/iss2/6