In article >,
Quirky Cynick > wrote:

> On Thu, 21 Aug 2008 21:20:22 -0500, Melba's Jammin'
> > wrote:
>
> <snipped>
>
> >Then there was the baking. . . . The most gorgemous loaf of plain white
> >bread I've ever baked came in‹somewhere in a galaxy far, far away; it
> >didn't place. It has won first; last year it beat out the White Bread
> >Queen's loaf, and this year? Bupkes.
>
> Do you happen to have the recipe for your most magnificent bread?

I do.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, blahblahblog is back and
most recently updated last night, 8-17-2008. Fair entries are DONE!

In article >,
"Jean B." > wrote:

> Melba's Jammin' wrote:
> > My plums are just now beginning to ripen. . . . more Plum Stuff in my
> > future -- at least for the freezer if not for now.
>
> Ah, well, next time take a vote re the mint jelly. I vote for a
> fairly strong flavor. Actually, it might be hard to tell what
> someone means by "strong" or "mild" in this case unless you are
> tasting the same batches.

I won a blue ribbon for it once a long time ago; it usually places in
the top four. I don't eat it so I don't know what's good or not. These
were spearmint leaves and strongly scented‹what's the proper mint for
good jelly, Jean?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, blahblahblog is back and
most recently updated last night, 8-17-2008. Fair entries are DONE!

Melba's Jammin' wrote:
> In article >,
> "Jean B." > wrote:
>
>> Melba's Jammin' wrote:
>>> My plums are just now beginning to ripen. . . . more Plum Stuff in my
>>> future -- at least for the freezer if not for now.
>> Ah, well, next time take a vote re the mint jelly. I vote for a
>> fairly strong flavor. Actually, it might be hard to tell what
>> someone means by "strong" or "mild" in this case unless you are
>> tasting the same batches.
>
> I won a blue ribbon for it once a long time ago; it usually places in
> the top four. I don't eat it so I don't know what's good or not. These
> were spearmint leaves and strongly scented‹what's the proper mint for
> good jelly, Jean?

I have never made it--just eaten it, and I don't think the labels
ever say anything but "mint". Spearmint sounds wrong to me, but
*I* may be wrong instead.

--
Jean B.

Melba's Jammin' wrote:
> In article >,
> Quirky Cynick > wrote:
>
>>
>>> Then there was the baking. . . . The most gorgemous loaf of plain white
>>> bread I've ever baked came in‹somewhere in a galaxy far, far away; it
>>> didn't place. It has won first; last year it beat out the White Bread
>>> Queen's loaf, and this year? Bupkes.


>> Do you happen to have the recipe for your most magnificent bread?

>
> I do.


Snort.

gloria p

In article >,
Gloria P > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > Quirky Cynick > wrote:
> >
> >>
> >>> Then there was the baking. . . . The most gorgemous loaf of plain white
> >>> bread I've ever baked came inÐsomewhere in a galaxy far, far away; it
> >>> didn't place. It has won first; last year it beat out the White Bread
> >>> Queen's loaf, and this year? Bupkes.
>
>
> >> Do you happen to have the recipe for your most magnificent bread?
>
> >
> > I do.
>
>
> Snort.
>
> gloria p

http://www.npr.org/templates/story/s...oryId=93914948

:-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, blahblahblog is back and
most recently updated last night, 8-17-2008. Fair entries are DONE!

On Aug 22, 3:45*pm, "Anny Middon" >
wrote:
> "AnnE" > wrote in message
>
> . ..
>
>
>
>
>
>
>
> > "Melba's Jammin'" > wrote in message
> ...
> >> In article >,
> >> "AnnE" > wrote:
>
> >>> * * * * * * AnnE * * * *how come you never do tomato jam?
>
> >> I have and I may. *Tomatoes are late this year. *There's still time. :-)
> >> --
> >> -Barb, Mother Superior, HOSSSPoJ
> >>http://web.mac.com/barbschaller, blahblahblog is back and
> >> most recently updated last night, 8-17-2008. *Fair entries are DONE!
>
> > Our tomatoes are not very good this year. *Cherry tommies are super but I
> > make BLTs a lot and those don't work very well. *<g>
>
> Alton Brown did a Good Eats episode on tomatoes, and said that cherry
> tomatoes (or maybe it was grape tomatoes) made the best BLT. *Then he made a
> BLT salad with them, which I think was sorta cheating.
>
> But it did get me thinking -- why not chop the tomatoes and mix them with
> the mayo? *Sandwich texture would be a tad different, but I'll bet it would
> taste pretty darn good.
>
> Anny- Hide quoted text -
>
> - Show quoted text -

I made that recipe for BLT salad but I think he called it something
else. Anyway, it was good but I prefer a peppercorn ranch dressing to
his vinagrette and I like them better all fresh rather than half
carmelized.

I've been overrun by grape tomatoes from the garden. The Roma's are
coming in slowly but the big tomatoes are just not happy this year for
some reason. It's been colder and was way cold in early summer so
that may be it and they'll be along later on. There is still plenty of
time...

Loki

"Melba's Jammin'" > wrote in message
...
> In article >,
> "AnnE" > wrote:
>
>> AnnE how come you never do tomato jam?
>
> I have and I may. Tomatoes are late this year. There's still time. :-)

Is tomato jam done up sweet like fruit preserves or salty like Italian
sauces?

On Sep 5, 8:24*pm, "catpandaddy" > wrote:
> "Melba's Jammin'" > wrote in message
>
> ...
>
> > In article >,
> > "AnnE" > wrote:
>
> >> * * * * * * AnnE * * * *how come you never do tomato jam?
>
> > I have and I may. *Tomatoes are late this year. *There's still time.. *:-)
>
> Is tomato jam done up sweet like fruit preserves or salty like Italian
> sauces?

Sweet. Delicious with breakfast sausages.

In article >,
"catpandaddy" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "AnnE" > wrote:
> >
> >> AnnE how come you never do tomato jam?
> >
> > I have and I may. Tomatoes are late this year. There's still time. :-)
>
> Is tomato jam done up sweet like fruit preserves or salty like Italian
> sauces?

Mmmmm... sweet. Just made 7 jars of tomato marmalade today, with two
Valencias.
--
"I will show you fear in a handful of dust"
-T.S. Eliot

catpandaddy wrote:
>
> "Melba's Jammin'" > wrote in message
> ...
>
>> In article >,
>> "AnnE" > wrote:
>>
>>> AnnE how come you never do tomato jam?
>>
>>
>> I have and I may. Tomatoes are late this year. There's still time. :-)
>
>
> Is tomato jam done up sweet like fruit preserves or salty like Italian
> sauces?

Sweet and tangy, like ketchup. Or catsup. Or whatever.

Our garden is small enough that our family and those of our kids'
friends there are none left over for processing.

In article >,
"catpandaddy" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "AnnE" > wrote:
> >
> >> AnnE how come you never do tomato jam?
> >
> > I have and I may. Tomatoes are late this year. There's still time. :-)
>
> Is tomato jam done up sweet like fruit preserves or salty like Italian
> sauces?

IME, mostly sweet and usually with sweet spices (cinnamon, clove, and/or
allspice).

I'm thinking about Mark Bittman's recipe from the NYTimes , 8//19/2008
and it has
€ 1-1/2 lbs. good ripe tomatoes (Roma are best), cored and coarsely
chopped
€ 1 cup sugar
€ 2 tablespoons freshly squeezed lime juice
€ 1 tablespoon fresh grated or minced ginger
€ 1 teaspoon ground cumin
€ 1/4 teaspoon ground cinnamon
€ 1/8 teaspoon ground cloves
€ 1 teaspoon salt
€ 1 jalapeño or other peppers, stemmed, seeded and minced, or red
pepper flakes or cayenne to taste.

I've another recipe I have made but would have to look for it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

On Sun, 07 Sep 2008 07:36:32 -0500, Melba's Jammin'
> wrote:


>I'm thinking about Mark Bittman's recipe from the NYTimes , 8//19/2008
>and it has
> € 1-1/2 lbs. good ripe tomatoes (Roma are best), cored and coarsely
>chopped
> € 1 cup sugar
> € 2 tablespoons freshly squeezed lime juice
> € 1 tablespoon fresh grated or minced ginger
> € 1 teaspoon ground cumin
> € 1/4 teaspoon ground cinnamon
> € 1/8 teaspoon ground cloves
> € 1 teaspoon salt
> € 1 jalapeño or other peppers, stemmed, seeded and minced, or red
>pepper flakes or cayenne to taste.
>
>I've another recipe I have made but would have to look for it.

Have you made this? I found a source of really ripe tomatoes
here...the ones that are ready to be made into sauce, etc. I am
thinking of getting some later this week...and that might be something
good to do with them.

Christine

In article >,
Christine Dabney > wrote:

> On Sun, 07 Sep 2008 07:36:32 -0500, Melba's Jammin'
> > wrote:
>
>
> >I'm thinking about Mark Bittman's recipe from the NYTimes , 8//19/2008
> >and it has
> > € 1-1/2 lbs. good ripe tomatoes (Roma are best), cored and coarsely
> >chopped
> > € 1 cup sugar
> > € 2 tablespoons freshly squeezed lime juice
> > € 1 tablespoon fresh grated or minced ginger
> > € 1 teaspoon ground cumin
> > € 1/4 teaspoon ground cinnamon
> > € 1/8 teaspoon ground cloves
> > € 1 teaspoon salt
> > € 1 jalapeño or other peppers, stemmed, seeded and minced, or red
> >pepper flakes or cayenne to taste.
> >
> >I've another recipe I have made but would have to look for it.
>
> Have you made this? I found a source of really ripe tomatoes
> here...the ones that are ready to be made into sauce, etc. I am
> thinking of getting some later this week...and that might be something
> good to do with them.
>
> Christine


I made a spiced tomato jam tonight, Christine. Recipe from the National
Center for Home Food Preservation at www.uga.edu/nchfp. No peppers, no
cumin or ginger. It's good. Sweet and spicy. I'll bet it would be
good on a hot buttered biscuit. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

On Tue, 09 Sep 2008 00:41:39 -0500, Melba's Jammin'
> wrote:

>I made a spiced tomato jam tonight, Christine. Recipe from the National
>Center for Home Food Preservation at www.uga.edu/nchfp. No peppers, no
>cumin or ginger. It's good. Sweet and spicy. I'll bet it would be
>good on a hot buttered biscuit. :-)

Thanks for the site reference, Barb. That does look good. However it
specifies firm ripe tomatoes,and the ones that were at this farm
market...were extremely ripe. Sold for a lot less than the regular
tomatoes that were firm ripe.

Maybe I could find something else to do with those..

Christine

On Tue, 09 Sep 2008 00:08:24 -0600, Christine Dabney
> wrote:

>On Tue, 09 Sep 2008 00:41:39 -0500, Melba's Jammin'
> wrote:
>
>>I made a spiced tomato jam tonight, Christine. Recipe from the National
>>Center for Home Food Preservation at www.uga.edu/nchfp. No peppers, no
>>cumin or ginger. It's good. Sweet and spicy. I'll bet it would be
>>good on a hot buttered biscuit. :-)
>
>Thanks for the site reference, Barb. That does look good. However it
>specifies firm ripe tomatoes,and the ones that were at this farm
>market...were extremely ripe. Sold for a lot less than the regular
>tomatoes that were firm ripe.
>
>Maybe I could find something else to do with those..
>
>Christine

How about tomato jelly? Really ripe tomatoes should work for this.


* Exported from MasterCook *

Love Apple Jelly

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Canning, Preserves, Etc.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups tomatoes -- sliced
3 chili peppers -- hot
3/4 cup fresh basil leaves
1 1/2 cups water
1 pkg BERNARDIN Fruit Pectin
2 tablespoons lemon juice
1/2 teaspoon salt
4 cups granulated sugar

Place tomatoes into a large stainless steel or enamel saucepan.
Tie chilies and basil leaves in a large square of cheesecloth creating
a spice bag; add to tomatoes with water. Bring to a boil; cover and
simmer 25 minutes or until tomatoes are soft.

To extract juice, pour mixture into a jelly bag or cheesecloth-lined
colander suspended over a bowl. For a clear jelly do not squeeze bag.


Measure sugar; set aside.

Measure 2 ½ cups (625 mL) juice into a clean stainless steel or enamel
saucepan. Stir in fruit pectin, lemon juice and salt; bring mixture to
a full boil over high heat.
Add sugar; return to a full, rolling boil. Boil hard 1 minute,
stirring constantly.
Remove from heat; skim foam using a metal spoon.

Quickly pour jelly into hot jars to within ¼ inch (0.5 cm) of top rim.

Process in a boiling water bath for 5 minutes.

Source:
"Vicky Shaw (rec.food.preserving)"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - -
- -

Serving Ideas : Delicious on toast and a superb garnish for cheese and
crackers.

NOTES : About 3 pounds of tomatoes.
Ball or Sure-Jel powdered pectins (1 3/4 oz. packages) also work.

Christine Dabney > wrote in
:

> However it
> specifies firm ripe tomatoes,

After the boiling they won't be firm. I believe the recipe would still work
even if they were a tad riper than desired. As the canning procedure would
be followed firm or not firm.

--

The beet goes on -Alan