On 06/06/2011 07:03 PM, Melba's Jammin' wrote:
> In article
> >,
> > 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.)

I don't skin the plums when I make plum preserves (or is it jam? I get
confused sometimes), and it gives it sort of a marmaladey feel. I use
the recipe in the Ball Blue Book and it's really good.

Serene
--
"Sex is just one of many pleasurable activities. I don't think of it as
special--sometimes I'd rather read a book. Where are the rules about
reading?" -- Kai on alt.poly


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