On 12/6/2019 7:47 AM, Janet wrote:

> Local SWI food and baking competitions still have classes for both
> jams and jelly ( in jars, not the gelatin dessert). If you want to try
> jellies the best source is jars of home-made sold at fundraisers. I
> recommend rowan jelly (a Scottish speciality) to eat with cold meat.
>
I've considered making rowan jelly - I have lots of rowan trees - but
the hoodies always get to them before I do.