“The rule is, jam to-morrow and jam yesterday – but never jam to-day.” – Lewis Carroll
By no means do Amish people take this notion literally. Jam, or one of its cousins, can be had pretty much any day you want it in most Amish homes.
You can also find it on store shelves, at least 6 days per week.
I picked up the jam above–okay, Strawberry Rhubarb Butter–quite a few yesterdays ago. It was last summer, to be precise, in Nappanee, Indiana.
Note the prominent sticker on the lid, leaving no question who’s responsible here.
I guess I’ve been following in the spirit of that Lewis Carroll quote, since I haven’t opened it yet.
Here’s another jar–Blueberry Jam–also purchased last year, at an Amish variety store in the Gallia County, Ohio settlement (on the hilly West Virginia border, if you’re wondering).
I haven’t opened this one either. No, I’m not a jam collector. I’m not aging them to see if they improve with time. I don’t have a great reason other than I put them away and forgot about them.
Does Amish-made jam taste better? Only you can answer that question.
Is it better for you than the store-bought?
Well, Edna’s Blueberry lists four ingredients: Blueberries, sugar, pectin, citric acid.
Store-brand Concord Grape, currently on the shelf in this home, admits to six: Concord grape juice, high fructose corn syrup, corn syrup, fruit pectin, citric acid, sodium citrate.
If we go by the fewer-ingredients-is-better theory, maybe Edna wins here. That double dose of corn syrup is a little suspect.
Feast of Flavors
These are pretty standard flavors, as far as Amish-made–or Amish-marketed–jams and spreads go. Some get a little funky.
The “Amish Wedding” label produces a Peach Jalapeno flavor. You can have Amish-made FROG jam (Fig, Raspberry, Orange, Ginger) or the Pecan Strawberry variety sold by one Illinois store. Surely there are more oddballs out there.
Which is your favorite Amish jam (or jelly or butter)?
If I had to choose, I’d go with classic raspberry.
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