We make many jams from our homegrown fruits. The most scrumptious value-added use for jams is to make Jam Jellies with gelatin and citric acid. Add some walnuts and they are better than Applets and Cotlets. They are not at all the same as Turkish delight. Sometimes we coat them with chocolate. We use our homemade jams and the best commercial jams. See "Sweet Confections" by Nina Wanat, Lark publisher.
Speaking of the best commercial jams, where can I find the fabulous Les Comtes de Provence jams? I bought a few jars at TJ Maxx but it is hit or miss. I have eaten marmalade my whole life but I have never tasted better than Les Comtes de Provence "Old Fashion [sic] Sweet and Bitter Orange." It is not really a sweet marmalade. My apologies to the British, but it is superior.
I see Les Comtes de Provence retailers in France, England, and Canada, but none ship to the U.S. Can anyone help?
We have made apricot and raspberry Jam Jellies and are about to try applesauce and plum. Does anyone have other recipes for Jam Jellies, especially the orange or citrus type?