This isn't anything one's going to find on the internet, but anyway.
Ma's Country Bakery of Verdigre, Nebraska, way up in the northeastern corner of Nebraska.
This morning, while in the big city, I stopped at the grocery store where the Country Club Set shops, and noticed an array of jellies and jams in old-style canning pint-jars.
At five bucks a pint (one pound, three ounces).
Alas, there was no grape or cherry (jam or jelly), but I wanted to give it a try anyway. The jalapeno jelly was obviously out, and among the rest, the one that looked least risky to a person firm in his culinary tastes was strawberry-rhubarb jam, both fruits towards which franksolich harbors no ill-will.
The ingredients are: strawberries, rhubarb, sugar, pectin, citric acid.
Thirty calories per serving, 0 grams total fat, 0 milligrams sodium, total carbohydrates 7 grams, sugars 6 grams, Vitamin C 25%.
The label advertises it as "Our homestyle fruit preserves are made in small batches in a traditional kitchen."
For whatever that's worth.
I haven't tried it yet--I just got home and need some sleep--but has anyone else ever tried small locally-made jams, jellies, and preserves? I have a good feeling about this without having tasted it yet, but I wonder how such compare with jams, jellies, and preserves made the old-fashioned way, in large corporate vats in large corporate factories.