James Silverton wrote:

> "Default User" > wrote in message
> ...
> > Wayne Boatwright wrote:
> >
> > > On Wed 11 Jun 2008 08:18:47a, Tracy told us...
> >
> >>> Grape jam does exist. Welch's make it. It doesn't have any fruit
> >>> chunks in it and is not as gelatinous as jelly and spreads a lot
> >>> easier than jelly too.
> >
> > > Welch's also used to make grape preserve back ihn the 1960s. The
> > > preserves inclued the skins. It was delicious.
> >
> > I have made grape butter using the Concords that grow in the back
> > yard.
> >
> >
> >
>
> I think you have to be brought from early childhood to like Concord
> grapes in any shape or form and that includes Welch's grape jelly,
> IMHO of course!

Well, I'm not big fan of grape jelly, but the grape butter was fairly
tasty.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Blinky the Shark wrote:
> Dave Smith wrote:
>
>> The stuff that comes in a packet and which is mixed with boiling and then
>> cold water is Jell-O, and it is made with gelatine. It is quite common for
>> people to refer to it as "jelly" though it isn't really jelly.
>
> Where? I never heard Jell-O called "jelly" back in the midwest, nor have
> I here in Southern California.
>
> Is that a Dixie abomination, like calling all soft drinks "Coke"?
>
>
Not in my part of Dixie, it's still Jell-O and we don't drink cokes, we
drink Dr. Pepper. Heck, in Georgia they call Coca-Cola "Coke-cola." <VBG>

On Wed 11 Jun 2008 03:05:44p, James Silverton told us...

> "Default User" > wrote in message
> ...
>> Wayne Boatwright wrote:
>>
>>> On Wed 11 Jun 2008 08:18:47a, Tracy told us...
>>
>>> > Grape jam does exist. Welch's make it. It doesn't have any fruit
>>> > chunks in it and is not as gelatinous as jelly and spreads a lot
>>> > easier than jelly too.
>>
>>> Welch's also used to make grape preserve back ihn the 1960s. The
>>> preserves inclued the skins. It was delicious.
>>
>> I have made grape butter using the Concords that grow in the back
>> yard.
>>
>>
>>
>
> I think you have to be brought from early childhood to like Concord
> grapes in any shape or form and that includes Welch's grape jelly, IMHO
> of course!
>
>
>

I find that strange. I don't personally know of anyone who doesn't like
Concord grapes in some for or other.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
A live body and a dead body contain
the same number of particles.
Structurally, there's no discernible
difference. Life and death are
unquantifiable abstract labels placed
on otherwise similar bodies.

Wayne Boatwright wrote:

> I find that strange. I don't personally know of anyone who doesn't like
> Concord grapes in some for or other.
>

I positively hate Manischewicz wine. It tastes like cough medicine.
Concord grapes and concord grape jelly and juice are fine, but that wine
is horrid. More of a sacrifice than a sacrament.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Wayne Boatwright wrote:

> I find that strange. I don't personally know of anyone who doesn't like
> Concord grapes in some for or other.

Hate 'em. They taste like grape jelly, and grape kool-aid, both of which
I think are foul.

Serene

Serene Vannoy wrote:

> Blinky the Shark wrote:
>> Dave Smith wrote:
>>
>>> The stuff that comes in a packet and which is mixed with boiling and
>>> then cold water is Jell-O, and it is made with gelatine. It is quite
>>> common for people to refer to it as "jelly" though it isn't really
>>> jelly.
>>
>> Where? I never heard Jell-O called "jelly" back in the midwest, nor
>> have I here in Southern California.
>>
>> Is that a Dixie abomination, like calling all soft drinks "Coke"?
>>
> It's a British thing.

What I quoted was not from Rightpondia.

It was from Canada, I'll grant you.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project --> http://improve-usenet.org
Found 5/08: a free GG-blocking news *feed* --> http://usenet4all.se

Wayne wrote on Thu, 12 Jun 2008 00:55:16 GMT:

>> "Default User" > wrote in message
>> ...
>>> Wayne Boatwright wrote:
>>>
>>>> On Wed 11 Jun 2008 08:18:47a, Tracy told us...
>>>
>>> >> Grape jam does exist. Welch's make it. It doesn't have
>>> >> any fruit chunks in it and is not as gelatinous as jelly
>>> >> and spreads a lot easier than jelly too.
>>>
>>>> Welch's also used to make grape preserve back ihn the
>>>> 1960s. The preserves inclued the skins. It was delicious.

>>> I have made grape butter using the Concords that grow in the
>>> back yard.
>>>
>> I think you have to be brought from early childhood to like
>> Concord grapes in any shape or form and that includes Welch's
>> grape jelly, IMHO of course!
>>
> I find that strange. I don't personally know of anyone who
> doesn't like Concord grapes in some for or other.

Small range of acquaintances :-)

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu 12 Jun 2008 04:56:25a, James Silverton told us...

> Wayne wrote on Thu, 12 Jun 2008 00:55:16 GMT:
>
>>> "Default User" > wrote in message
>>> ...
>>>> Wayne Boatwright wrote:
>>>>
>>>>> On Wed 11 Jun 2008 08:18:47a, Tracy told us...
>>>>
>>>> >> Grape jam does exist. Welch's make it. It doesn't have
>>>> >> any fruit chunks in it and is not as gelatinous as jelly and
>>>> >> spreads a lot easier than jelly too.
>>>>
>>>>> Welch's also used to make grape preserve back ihn the 1960s. The
>>>>> preserves inclued the skins. It was delicious.
>
>>>> I have made grape butter using the Concords that grow in the
>>>> back yard.
>>>>
>>> I think you have to be brought from early childhood to like
>>> Concord grapes in any shape or form and that includes Welch's
>>> grape jelly, IMHO of course!
>>>
>> I find that strange. I don't personally know of anyone who doesn't
>> like Concord grapes in some for or other.
>
> Small range of acquaintances :-)
>

Have you ever tasted muscadines? You'd probably like that even less.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/12(XII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
The first 90% of the task takes 90% of
the time, and the last 10% takes the
other 90%.
-------------------------------------------

Wayne Boatwright wrote:
> On Thu 12 Jun 2008 04:56:25a, James Silverton told us...
>
>> Wayne wrote on Thu, 12 Jun 2008 00:55:16 GMT:
>>
>>>> "Default User" > wrote in message
>>>> ...
>>>>> Wayne Boatwright wrote:
>>>>>
>>>>>> On Wed 11 Jun 2008 08:18:47a, Tracy told us...
>>>>>>> Grape jam does exist. Welch's make it. It doesn't have
>>>>>>> any fruit chunks in it and is not as gelatinous as jelly and
>>>>>>> spreads a lot easier than jelly too.
>>>>>> Welch's also used to make grape preserve back ihn the 1960s. The
>>>>>> preserves inclued the skins. It was delicious.
>>>>> I have made grape butter using the Concords that grow in the
>>>>> back yard.
>>>>>
>>>> I think you have to be brought from early childhood to like
>>>> Concord grapes in any shape or form and that includes Welch's
>>>> grape jelly, IMHO of course!
>>>>
>>> I find that strange. I don't personally know of anyone who doesn't
>>> like Concord grapes in some for or other.
>> Small range of acquaintances :-)
>>
>
> Have you ever tasted muscadines? You'd probably like that even less.
>
One of my favorite native grapes Wayne. Makes excellent jelly and wine,
even good as a table grape. Friend has vines for the green, bronze, and
the regular old purple muscadines.

We used to harvest possum grapes, aka mustang grapes on a deer lease we
had 35 years ago. Could get a pickup load of them without to much
trouble and they were a native grape that was in clusters like Concords
but much smaller. Lots of homemade jelly, grape pies, and gallons of wine.

Wayne wrote on Thu, 12 Jun 2008 12:25:19 GMT:

>> Wayne wrote on Thu, 12 Jun 2008 00:55:16 GMT:
>>
>>>> "Default User" > wrote in message
>>>> ...
>>>>> Wayne Boatwright wrote:
>>>>>
>>>>>> On Wed 11 Jun 2008 08:18:47a, Tracy told us...
>>>>>
>>>> >>> Grape jam does exist. Welch's make it. It doesn't have
>>>> >>> any fruit chunks in it and is not as gelatinous as
>>>> >>> jelly and spreads a lot easier than jelly too.
>>>>>
>>>>>> Welch's also used to make grape preserve back ihn the
>>>>>> 1960s. The preserves inclued the skins. It was
>>>>>> delicious.
>>
>>>>> I have made grape butter using the Concords that grow in
>>>>> the back yard.
>>>>>
>>>> I think you have to be brought from early childhood to like
>>>> Concord grapes in any shape or form and that includes
>>>> Welch's grape jelly, IMHO of course!
>>>>
>>> I find that strange. I don't personally know of anyone who
>>> doesn't like Concord grapes in some for or other.
>>
>> Small range of acquaintances :-)
>>
> Have you ever tasted muscadines? You'd probably like that
> even less.

I have tried them and you can't just keep them, they would be like a bad
German dreimanner wein (3-man wine). One to drink, one to hold him down
and a third to pour it in!

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

On Wed, 11 Jun 2008 11:46:29 -0500, Melba's Jammin'
> wrote:

>In article <S2R3k.10559$8q2.8533@trnddc02>,
> "James Silverton" > wrote:
>
>> Let me reiterate that IMHO, if sufficient ripe fruit is used, there will
>> usually be enough pectin to gel. Adding pectin allows the use of less
>> fruit and thus is popular with commercial enterprises tho' sometimes
>> things like orange or ginger marmelade need it. Since pectin is derived
>> from apples, the product can always be termed "pure fruit"!
>
>There's a fine difference between thickened smooshed fruit and fruit
>jam. The former can be cooked to a faretheewell and be a sticky spread;
>a good jam doesn't have that same stickiness.
>
>As far as there being sufficient ripe fruit to gel, the riper the fruit,
>the less pectin it contains. It's why, if you're making strawberry jam
>from smashed strawberries and sugar, you want to use about 1/4 slightly
>underripe berries in the measure; the underripe berries contain more
>pectin for a nicer set.
>
>Adding pectin or not is the subject of many debates and arguments among
>preservers. The addition of pectin, be it commercially made or
>homemade, lessens the cooking time for the fruit and sugar to reach the
>jel point. I use pectin in all my stuff with the exception of crab
>apple jelly and fruit butters.
>

so adding pectin means you are viewed in some quarters as a heretic?
like adding beans to chili or something?

your pal,
blake

On Wed, 11 Jun 2008 22:05:44 GMT, "James Silverton"
> wrote:

>"Default User" > wrote in message
...
>> Wayne Boatwright wrote:
>>
>>> On Wed 11 Jun 2008 08:18:47a, Tracy told us...
>>
>>> > Grape jam does exist. Welch's make it. It doesn't have any fruit
>>> > chunks in it and is not as gelatinous as jelly and spreads a lot
>>> > easier than jelly too.
>>
>>> Welch's also used to make grape preserve back ihn the 1960s. The
>>> preserves inclued the skins. It was delicious.
>>
>> I have made grape butter using the Concords that grow in the back
>> yard.
>>
>>
>>
>
>I think you have to be brought from early childhood to like Concord
>grapes in any shape or form and that includes Welch's grape jelly, IMHO
>of course!

i love 'em. i can't remember the last time i saw them in a store,
though.

your pal,
blake

On Thu, 12 Jun 2008 00:55:16 GMT, Wayne Boatwright
> wrote:

>On Wed 11 Jun 2008 03:05:44p, James Silverton told us...
>>
>> I think you have to be brought from early childhood to like Concord
>> grapes in any shape or form and that includes Welch's grape jelly, IMHO
>> of course!
>>
>
>I find that strange. I don't personally know of anyone who doesn't like
>Concord grapes in some for or other.

concord grape jelly is a fine thing indeed on a sandwich of link
breakfast sausage and toast.

your pal,
blake

On Wed, 11 Jun 2008 14:02:59 -0700, (N A) wrote:

>test

warning: there will be essay questions!

your pal,
blake

On Wed, 11 Jun 2008 18:47:46 -0400, Goomba >
wrote:

>Blinky the Shark wrote:
>
>> Is that a Dixie abomination, like calling all soft drinks "Coke"?
>>
>>
>"Co-cola" is the proper southern pronunciation. :-)

i will sometimes call it cool cola to irritate my diet coke-addicted
girlfriend.

your pal,
blake

Wayne Boatwright wrote:
> I find that strange. I don't personally know of anyone who doesn't like
> Concord grapes in some for or other.
>
heh! Having grown up next door to Concord, of Concord grape fame, I
have trouble understanding that remark!

--
Jean B.

blake murphy wrote:
> On Thu, 12 Jun 2008 00:55:16 GMT, Wayne Boatwright
> > wrote:
>
>> On Wed 11 Jun 2008 03:05:44p, James Silverton told us...
>>> I think you have to be brought from early childhood to like Concord
>>> grapes in any shape or form and that includes Welch's grape jelly, IMHO
>>> of course!
>>>
>> I find that strange. I don't personally know of anyone who doesn't like
>> Concord grapes in some for or other.
>
> concord grape jelly is a fine thing indeed on a sandwich of link
> breakfast sausage and toast.
>
> your pal,
> blake


Gee, I really misread Wayne's comment. I thought he said he didn't know
anyone who liked it. I must slow down!

I don't DISlike it, but I rarely reach for it.

--
Jean B.

In article >,
blake murphy > wrote:

> On Wed, 11 Jun 2008 11:46:29 -0500, Melba's Jammin'
> > wrote:
>
> >In article <S2R3k.10559$8q2.8533@trnddc02>,
> > "James Silverton" > wrote:
> >
> >> Let me reiterate that IMHO, if sufficient ripe fruit is used, there will
> >> usually be enough pectin to gel. Adding pectin allows the use of less
> >> fruit and thus is popular with commercial enterprises tho' sometimes
> >> things like orange or ginger marmelade need it. Since pectin is derived
> >> from apples, the product can always be termed "pure fruit"!
> >
> >There's a fine difference between thickened smooshed fruit and fruit
> >jam. The former can be cooked to a faretheewell and be a sticky spread;
> >a good jam doesn't have that same stickiness.
> >
> >As far as there being sufficient ripe fruit to gel, the riper the fruit,
> >the less pectin it contains. It's why, if you're making strawberry jam
> >from smashed strawberries and sugar, you want to use about 1/4 slightly
> >underripe berries in the measure; the underripe berries contain more
> >pectin for a nicer set.
> >
> >Adding pectin or not is the subject of many debates and arguments among
> >preservers. The addition of pectin, be it commercially made or
> >homemade, lessens the cooking time for the fruit and sugar to reach the
> >jel point. I use pectin in all my stuff with the exception of crab
> >apple jelly and fruit butters.
> >
>
> so adding pectin means you are viewed in some quarters as a heretic?
> like adding beans to chili or something?
>
> your pal,
> blake

Oh, yeah! I know an Aussie who used to post to r.f.c. who was always
more than willing and ready to take a shot at we who prefer to use
commercially made pectin in our fruit spreads.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Thu 12 Jun 2008 06:14:58a, George Shirley told us...

> Wayne Boatwright wrote:
>> On Thu 12 Jun 2008 04:56:25a, James Silverton told us...
>>
>>> Wayne wrote on Thu, 12 Jun 2008 00:55:16 GMT:
>>>
>>>>> "Default User" > wrote in message
>>>>> ...
>>>>>> Wayne Boatwright wrote:
>>>>>>
>>>>>>> On Wed 11 Jun 2008 08:18:47a, Tracy told us...
>>>>>>>> Grape jam does exist. Welch's make it. It doesn't have
>>>>>>>> any fruit chunks in it and is not as gelatinous as jelly and
>>>>>>>> spreads a lot easier than jelly too.
>>>>>>> Welch's also used to make grape preserve back ihn the 1960s. The
>>>>>>> preserves inclued the skins. It was delicious.
>>>>>> I have made grape butter using the Concords that grow in the
>>>>>> back yard.
>>>>>>
>>>>> I think you have to be brought from early childhood to like
>>>>> Concord grapes in any shape or form and that includes Welch's
>>>>> grape jelly, IMHO of course!
>>>>>
>>>> I find that strange. I don't personally know of anyone who doesn't
>>>> like Concord grapes in some for or other.
>>> Small range of acquaintances :-)
>>>
>>
>> Have you ever tasted muscadines? You'd probably like that even less.
>>
> One of my favorite native grapes Wayne. Makes excellent jelly and wine,
> even good as a table grape. Friend has vines for the green, bronze, and
> the regular old purple muscadines.

I love muscadines, but haven't had any for years. My mom and grandmother
would always make jam, jelly, and bake muscadine pies. I truly miss that.

>
> We used to harvest possum grapes, aka mustang grapes on a deer lease we
> had 35 years ago. Could get a pickup load of them without to much
> trouble and they were a native grape that was in clusters like Concords
> but much smaller. Lots of homemade jelly, grape pies, and gallons of
wine.
>

Those I'm not familiar with, but I'm sure I'd like them. I love grapes!

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/12(XII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Plagiarism is the sincerest form of
flattery.
-------------------------------------------

On Thu 12 Jun 2008 06:20:55a, James Silverton told us...

> Wayne wrote on Thu, 12 Jun 2008 12:25:19 GMT:
>
>>> Wayne wrote on Thu, 12 Jun 2008 00:55:16 GMT:
>>>
>>>>> "Default User" > wrote in message
>>>>> ...
>>>>>> Wayne Boatwright wrote:
>>>>>>
>>>>>>> On Wed 11 Jun 2008 08:18:47a, Tracy told us...
>>>>>>
>>>>> >>> Grape jam does exist. Welch's make it. It doesn't have
>>>>> >>> any fruit chunks in it and is not as gelatinous as jelly and
>>>>> >>> spreads a lot easier than jelly too.
>>>>>>
>>>>>>> Welch's also used to make grape preserve back ihn the
>>>>>>> 1960s. The preserves inclued the skins. It was delicious.
>>>
>>>>>> I have made grape butter using the Concords that grow in
>>>>>> the back yard.
>>>>>>
>>>>> I think you have to be brought from early childhood to like
>>>>> Concord grapes in any shape or form and that includes
>>>>> Welch's grape jelly, IMHO of course!
>>>>>
>>>> I find that strange. I don't personally know of anyone who doesn't
>>>> like Concord grapes in some for or other.
>>>
>>> Small range of acquaintances :-)
>>>
>> Have you ever tasted muscadines? You'd probably like that even less.
>
> I have tried them and you can't just keep them, they would be like a bad
> German dreimanner wein (3-man wine). One to drink, one to hold him down
> and a third to pour it in!
>

Do you like any purple grapes?

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/12(XII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Plagiarism is the sincerest form of
flattery.
-------------------------------------------

On Thu 12 Jun 2008 08:17:02a, blake murphy told us...

> On Thu, 12 Jun 2008 00:55:16 GMT, Wayne Boatwright
> > wrote:
>
>>On Wed 11 Jun 2008 03:05:44p, James Silverton told us...
>>>
>>> I think you have to be brought from early childhood to like Concord
>>> grapes in any shape or form and that includes Welch's grape jelly, IMHO
>>> of course!
>>>
>>
>>I find that strange. I don't personally know of anyone who doesn't like
>>Concord grapes in some for or other.
>
> concord grape jelly is a fine thing indeed on a sandwich of link
> breakfast sausage and toast.
>
> your pal,
> blake
>

Agreed. Not to like concord grape jelly is almost Unamerican.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/12(XII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Could I interest you in a pet rock?
-------------------------------------------

On Thu 12 Jun 2008 12:52:51p, Jean B. told us...

> blake murphy wrote:
>> On Thu, 12 Jun 2008 00:55:16 GMT, Wayne Boatwright
>> > wrote:
>>
>>> On Wed 11 Jun 2008 03:05:44p, James Silverton told us...
>>>> I think you have to be brought from early childhood to like Concord
>>>> grapes in any shape or form and that includes Welch's grape jelly,
IMHO
>>>> of course!
>>>>
>>> I find that strange. I don't personally know of anyone who doesn't
like
>>> Concord grapes in some for or other.
>>
>> concord grape jelly is a fine thing indeed on a sandwich of link
>> breakfast sausage and toast.
>>
>> your pal,
>> blake
>
>
> Gee, I really misread Wayne's comment. I thought he said he didn't know
> anyone who liked it. I must slow down!
>
> I don't DISlike it, but I rarely reach for it.
>

:-)

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/12(XII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Could I interest you in a pet rock?
-------------------------------------------

"ChattyCathy" > wrote in message
...
> OK. This still confuses me. I'm hoping some of the USA folks can
> 'enlighten' me.
>
> In this part of the world 'jam' is what you spread on bread, scones,
> between layers of cake etc. and is usually made from fruit (and sometimes
> veggies). It can be smooth or 'chunky' i.e. it sometimes contains nice
> bits of fruit and sometimes it's 'pureed' (for want of a better word).
>
> 'Jelly' is the stuff we usually get in a packet that contains a bunch of
> sugar/sweetener, gelatin, and artificial flavoring that you mix with
> (boiling) water which you allow to cool and then refrigerate until it
> 'sets'. It is often served with custard as a 'dessert'. I have gathered
> that this what is known as 'jello' in the USA.
>
> So my question is this: Why do folks from the USA sometimes call it jam
> and sometimes jelly? What's the distinction?
>
> Oh, and why is 'apple butter' named that? Nothing 'buttery' about it IMHO ;-)
>
> --
> Cheers
> Chatty Cathy
>


Ok, here's how I learned it:

Jam: made from crushed or pureed fruit, relatively smooth in texture with some small
chunks.
Jelly: clear, made from fruit juices
Preserves: chunks or whole pieces (such as berries or cherries) suspended in thick
syrup.

Jell-o is what you call jelly, just a brand name for a sweetened, mostly fruit
flavored gelatin product.

And butters are called butters for their thick, smooth, spreadable consistency.


kimberly

On Fri, 13 Jun 2008 01:14:05 GMT, Wayne Boatwright
> wrote:

>On Thu 12 Jun 2008 06:14:58a, George Shirley told us...
>
>> Wayne Boatwright wrote:
>>> On Thu 12 Jun 2008 04:56:25a, James Silverton told us...
>>>
>>>> Wayne wrote on Thu, 12 Jun 2008 00:55:16 GMT:
>>>>
>>>>>> "Default User" > wrote in message
>>>>>> ...
>>>>>>> Wayne Boatwright wrote:
>>>>>>>
>>>>>>>> On Wed 11 Jun 2008 08:18:47a, Tracy told us...
>>>>>>>>> Grape jam does exist. Welch's make it. It doesn't have
>>>>>>>>> any fruit chunks in it and is not as gelatinous as jelly and
>>>>>>>>> spreads a lot easier than jelly too.
>>>>>>>> Welch's also used to make grape preserve back ihn the 1960s. The
>>>>>>>> preserves inclued the skins. It was delicious.
>>>>>>> I have made grape butter using the Concords that grow in the
>>>>>>> back yard.
>>>>>>>
>>>>>> I think you have to be brought from early childhood to like
>>>>>> Concord grapes in any shape or form and that includes Welch's
>>>>>> grape jelly, IMHO of course!
>>>>>>
>>>>> I find that strange. I don't personally know of anyone who doesn't
>>>>> like Concord grapes in some for or other.
>>>> Small range of acquaintances :-)
>>>>
>>>
>>> Have you ever tasted muscadines? You'd probably like that even less.
>>>
>> One of my favorite native grapes Wayne. Makes excellent jelly and wine,
>> even good as a table grape. Friend has vines for the green, bronze, and
>> the regular old purple muscadines.
>
>I love muscadines, but haven't had any for years. My mom and grandmother
>would always make jam, jelly, and bake muscadine pies. I truly miss that.
>
If I thought that they would actually get there for less that 3 arms
and legs I would send you some. I have both muscadine and scuppernong
vines.

Many years ago mother & I moved from NC to FL. My uncle, who knew how
much I loved scuppernongs, mailed me a cigar box full. They made it
and I was in heaven.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Thu, 12 Jun 2008 15:42:39 -0500, Melba's Jammin'
> wrote:

>In article >,
> blake murphy > wrote:
>
>> On Wed, 11 Jun 2008 11:46:29 -0500, Melba's Jammin'
>> > wrote:
>> >
>> >Adding pectin or not is the subject of many debates and arguments among
>> >preservers. The addition of pectin, be it commercially made or
>> >homemade, lessens the cooking time for the fruit and sugar to reach the
>> >jel point. I use pectin in all my stuff with the exception of crab
>> >apple jelly and fruit butters.
>> >
>>
>> so adding pectin means you are viewed in some quarters as a heretic?
>> like adding beans to chili or something?
>>
>> your pal,
>> blake
>
>Oh, yeah! I know an Aussie who used to post to r.f.c. who was always
>more than willing and ready to take a shot at we who prefer to use
>commercially made pectin in our fruit spreads.

cooks are just plain weird.

your pal,
blake

On Fri 13 Jun 2008 06:01:10a, The Cook told us...

> On Fri, 13 Jun 2008 01:14:05 GMT, Wayne Boatwright
> > wrote:
>
>>On Thu 12 Jun 2008 06:14:58a, George Shirley told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Thu 12 Jun 2008 04:56:25a, James Silverton told us...
>>>>
>>>>> Wayne wrote on Thu, 12 Jun 2008 00:55:16 GMT:
>>>>>
>>>>>>> "Default User" > wrote in message
>>>>>>> ...
>>>>>>>> Wayne Boatwright wrote:
>>>>>>>>
>>>>>>>>> On Wed 11 Jun 2008 08:18:47a, Tracy told us...
>>>>>>>>>> Grape jam does exist. Welch's make it. It doesn't have
>>>>>>>>>> any fruit chunks in it and is not as gelatinous as jelly and
>>>>>>>>>> spreads a lot easier than jelly too.
>>>>>>>>> Welch's also used to make grape preserve back ihn the 1960s. The
>>>>>>>>> preserves inclued the skins. It was delicious.
>>>>>>>> I have made grape butter using the Concords that grow in the
>>>>>>>> back yard.
>>>>>>>>
>>>>>>> I think you have to be brought from early childhood to like
>>>>>>> Concord grapes in any shape or form and that includes Welch's
>>>>>>> grape jelly, IMHO of course!
>>>>>>>
>>>>>> I find that strange. I don't personally know of anyone who doesn't
>>>>>> like Concord grapes in some for or other.
>>>>> Small range of acquaintances :-)
>>>>>
>>>>
>>>> Have you ever tasted muscadines? You'd probably like that even less.
>>>>
>>> One of my favorite native grapes Wayne. Makes excellent jelly and wine,
>>> even good as a table grape. Friend has vines for the green, bronze, and
>>> the regular old purple muscadines.
>>
>>I love muscadines, but haven't had any for years. My mom and grandmother
>>would always make jam, jelly, and bake muscadine pies. I truly miss
that.
>>
> If I thought that they would actually get there for less that 3 arms
> and legs I would send you some. I have both muscadine and scuppernong
> vines.
>
> Many years ago mother & I moved from NC to FL. My uncle, who knew how
> much I loved scuppernongs, mailed me a cigar box full. They made it
> and I was in heaven.

Oh, Susan, how lovely that would be! But I'm sure the cost would be
prohibitive, and the hot weather less than cooperative.

I had forgottena about the scuppernongs. My grandmother had those on her
property, too.

--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/13(XIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If you are sitting, just sit. If you
are walking, just walk. Above all,
don't wobble.
-------------------------------------------

On Fri 13 Jun 2008 08:52:12a, The Cook told us...

> On Fri, 13 Jun 2008 14:30:43 GMT, Wayne Boatwright
> > wrote:
>
>>On Fri 13 Jun 2008 06:01:10a, The Cook told us...
>>
>>> On Fri, 13 Jun 2008 01:14:05 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>On Thu 12 Jun 2008 06:14:58a, George Shirley told us...
>>>>
>>>>> Wayne Boatwright wrote:
>>>>>> On Thu 12 Jun 2008 04:56:25a, James Silverton told us...
>>>>>>
>>>>>>> Wayne wrote on Thu, 12 Jun 2008 00:55:16 GMT:
>>>>>>>
>>>>>>>>> "Default User" > wrote in message
>>>>>>>>> ...
>>>>>>>>>> Wayne Boatwright wrote:
>>>>>>>>>>
>>>>>>>>>>> On Wed 11 Jun 2008 08:18:47a, Tracy told us...
>>>>>>>>>>>> Grape jam does exist. Welch's make it. It doesn't have
>>>>>>>>>>>> any fruit chunks in it and is not as gelatinous as jelly and
>>>>>>>>>>>> spreads a lot easier than jelly too.
>>>>>>>>>>> Welch's also used to make grape preserve back ihn the 1960s.
>>>>>>>>>>> The preserves inclued the skins. It was delicious.
>>>>>>>>>> I have made grape butter using the Concords that grow in the
>>>>>>>>>> back yard.
>>>>>>>>>>
>>>>>>>>> I think you have to be brought from early childhood to like
>>>>>>>>> Concord grapes in any shape or form and that includes Welch's
>>>>>>>>> grape jelly, IMHO of course!
>>>>>>>>>
>>>>>>>> I find that strange. I don't personally know of anyone who
>>>>>>>> doesn't like Concord grapes in some for or other.
>>>>>>> Small range of acquaintances :-)
>>>>>>>
>>>>>>
>>>>>> Have you ever tasted muscadines? You'd probably like that even
>>>>>> less.
>>>>>>
>>>>> One of my favorite native grapes Wayne. Makes excellent jelly and
>>>>> wine, even good as a table grape. Friend has vines for the green,
>>>>> bronze, and the regular old purple muscadines.
>>>>
>>>>I love muscadines, but haven't had any for years. My mom and
>>>>grandmother would always make jam, jelly, and bake muscadine pies. I
>>>>truly miss that.
>>>>
>>> If I thought that they would actually get there for less that 3 arms
>>> and legs I would send you some. I have both muscadine and scuppernong
>>> vines.
>>>
>>> Many years ago mother & I moved from NC to FL. My uncle, who knew how
>>> much I loved scuppernongs, mailed me a cigar box full. They made it
>>> and I was in heaven.
>>
>>Oh, Susan, how lovely that would be! But I'm sure the cost would be
>>prohibitive, and the hot weather less than cooperative.
>>
>>I had forgottena about the scuppernongs. My grandmother had those on
>>her property, too.
>
>
> I'll talk to you when the I make jelly.

Thank you. That's sounds wonderful!

--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/13(XIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Shareware author dies: .GIF at eleven!
-------------------------------------------

On Fri, 13 Jun 2008 14:30:43 GMT, Wayne Boatwright
> wrote:

>On Fri 13 Jun 2008 06:01:10a, The Cook told us...
>
>> On Fri, 13 Jun 2008 01:14:05 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Thu 12 Jun 2008 06:14:58a, George Shirley told us...
>>>
>>>> Wayne Boatwright wrote:
>>>>> On Thu 12 Jun 2008 04:56:25a, James Silverton told us...
>>>>>
>>>>>> Wayne wrote on Thu, 12 Jun 2008 00:55:16 GMT:
>>>>>>
>>>>>>>> "Default User" > wrote in message
>>>>>>>> ...
>>>>>>>>> Wayne Boatwright wrote:
>>>>>>>>>
>>>>>>>>>> On Wed 11 Jun 2008 08:18:47a, Tracy told us...
>>>>>>>>>>> Grape jam does exist. Welch's make it. It doesn't have
>>>>>>>>>>> any fruit chunks in it and is not as gelatinous as jelly and
>>>>>>>>>>> spreads a lot easier than jelly too.
>>>>>>>>>> Welch's also used to make grape preserve back ihn the 1960s. The
>>>>>>>>>> preserves inclued the skins. It was delicious.
>>>>>>>>> I have made grape butter using the Concords that grow in the
>>>>>>>>> back yard.
>>>>>>>>>
>>>>>>>> I think you have to be brought from early childhood to like
>>>>>>>> Concord grapes in any shape or form and that includes Welch's
>>>>>>>> grape jelly, IMHO of course!
>>>>>>>>
>>>>>>> I find that strange. I don't personally know of anyone who doesn't
>>>>>>> like Concord grapes in some for or other.
>>>>>> Small range of acquaintances :-)
>>>>>>
>>>>>
>>>>> Have you ever tasted muscadines? You'd probably like that even less.
>>>>>
>>>> One of my favorite native grapes Wayne. Makes excellent jelly and wine,
>>>> even good as a table grape. Friend has vines for the green, bronze, and
>>>> the regular old purple muscadines.
>>>
>>>I love muscadines, but haven't had any for years. My mom and grandmother
>>>would always make jam, jelly, and bake muscadine pies. I truly miss
>that.
>>>
>> If I thought that they would actually get there for less that 3 arms
>> and legs I would send you some. I have both muscadine and scuppernong
>> vines.
>>
>> Many years ago mother & I moved from NC to FL. My uncle, who knew how
>> much I loved scuppernongs, mailed me a cigar box full. They made it
>> and I was in heaven.
>
>Oh, Susan, how lovely that would be! But I'm sure the cost would be
>prohibitive, and the hot weather less than cooperative.
>
>I had forgottena about the scuppernongs. My grandmother had those on her
>property, too.


I'll talk to you when the I make jelly.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)