On the right, a tub of margarine which appeared to have curdled, having the appearance of a madeira cake mix under construction. Not clear why as it lives in the fridge when not in use. I don't use the stuff, but I am told that it tasted OK.
On the left, a pot of apricot jam which we bought in the useful and well-stocked community village shop at Holne. No idea what the commercial arrangements might have been, but the tea room cum shop was much more convenient than making the trek to Ashburton. What was odd was that the pot of jam was got up as if it had been made by a lady of Holne, this despite the facts that apricots do not grow in Holne and that places hot enough to grow them usually dry them, rather than making jam out of them. Furthermore, inspection of the back cover revealed that the stuff had actually been made in a factory in or near Wellington, many miles to the north. In fact, just to the west of Taunton. All of which said, I remain rather fond of both apricot jam and reconstituted dried apricots, gently stewed.
If I have an idle moment before I forget about it, I shall try to test the theory that you make jam in cold climates and dry fruit in hot climates - with the key difference being that in cold climates you add sugar by growing sugar beet and then boiling it into the fruit, while in hot climates the fruit comes with the stuff built in.
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