On Wed 16 Jul 2008 08:00:25a, told us...

> 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 think a lot depends on the jams you buy. I only buy those made in
England, Scotland, or Germany.

--
Wayne Boatwright
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Wednesday, 07(VII)/16(XVI)/08(MMVIII)
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It's easier to get older than it is to
get wiser.
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