On Wed, 16 Jul 2008 12:43:20 GMT, Wayne Boatwright
> wrote:

>The preserves aren't sour, Andy. The cherries are the same type used in
>cherry pie. In both cases they are sweetened. IOW, sour cherries as
>opposed to bing cherries and other "sweet cherries".

Is it just me, or are commercial jams and jellies getting sweeter? I
can't take commercial marmalade either, even when made with Seville
oranges (too sweet). Raspberry jam used to be my favorite, but I just
couldn't take it anymore. It seems like every jar gets sweeter. I've
switched to blackberry jam which is slightly tarter than raspberry.
It's a start. I want to taste what it's made with not the sugar.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West