In article
>,
Mimi > wrote:

> I'm using standard, regular mouth 1/2 pint Kerr jars. I just bought
> 115 of them so, I have plenty to work with!!!
>
> I just mailed my first entry today--wild mustang grape jelly.
>
> I will mail my second entry tomorrow--locally sourced red plum jam.

How big are the plums? Varietal? Do you skin them? IMWTK.
(I've only made plum jelly, and then plum butter with the flesh.)

--
Barb,
Grilled salmon, June 5, 2011; http://web.me.com/barbschaller