I realize that I’m probably ruined by eating soft set American jams and jellies all my life, aside from a half a dozen or so homemade versions I’ve made myself over the years. Here in the states, we’ve slipped even further–most jams are comprised of high fructose corn syrup instead of sugar. If only that revolution had happened after the 1920s instead of the 1770s perhaps things would be different.
I’m curious what’s become of this issue four years on? Did the “hard”-liners win out, or did the regulations turn to (soft set) jelly?Syndicated copies to: