I've never had it, never made it but it sure sounds good. Anybody
point me in the direction of a good recipe? I've seen some on the net
but they don't look like they have good processing directions at all.

I've got lemons, limes, ginger, plums and 3 big pears just begging to
be canned as something or other. Not to mention the mint jelly that
needs to be made. How I am going to stick all this in the 6 1/2 pint
jars I have left... I have lots of pints, and quarts for mincemeat and
pickles, but what about my poor little marmalade! I'm tempted to make
pints and boil them twice as long! I'd eat a pint of mint jelly or
marmalade, yet you never see recipes for pints.

wrote:
> I've never had it, never made it but it sure sounds good. Anybody
> point me in the direction of a good recipe? I've seen some on the net
> but they don't look like they have good processing directions at all.
>
> I've got lemons, limes, ginger, plums and 3 big pears just begging to
> be canned as something or other. Not to mention the mint jelly that
> needs to be made. How I am going to stick all this in the 6 1/2 pint
> jars I have left... I have lots of pints, and quarts for mincemeat and
> pickles, but what about my poor little marmalade! I'm tempted to make
> pints and boil them twice as long! I'd eat a pint of mint jelly or
> marmalade, yet you never see recipes for pints.
I put nearly all my jellies and marmalades up in pints, our descendants
can eat a pint of jelly at breakfast when they're all here. The recipe
should give you the time in BWB for both half and whole pints, if not
there are sources that will give you the time.

wrote:
> I've never had it, never made it but it sure sounds good. Anybody
> point me in the direction of a good recipe? I've seen some on the net
> but they don't look like they have good processing directions at all.
>
> I've got lemons, limes, ginger, plums and 3 big pears just begging to
> be canned as something or other. Not to mention the mint jelly that
> needs to be made. How I am going to stick all this in the 6 1/2 pint
> jars I have left... I have lots of pints, and quarts for mincemeat and
> pickles, but what about my poor little marmalade! I'm tempted to make
> pints and boil them twice as long! I'd eat a pint of mint jelly or
> marmalade, yet you never see recipes for pints.
You don't need to boil them twice as long. For jams and jellies you are
not processing the stuff, just sealing the lid by evacuating the air.
leave 1/2 inch headspace and process 10 minutes to seal.

> wrote in message
...
> I've never had it, never made it but it sure sounds good. Anybody
> point me in the direction of a good recipe? I've seen some on the net
> but they don't look like they have good processing directions at all.
>
> I've got lemons, limes, ginger, plums and 3 big pears just begging to
> be canned as something or other. Not to mention the mint jelly that
> needs to be made. How I am going to stick all this in the 6 1/2 pint
> jars I have left... I have lots of pints, and quarts for mincemeat and
> pickles, but what about my poor little marmalade! I'm tempted to make
> pints and boil them twice as long! I'd eat a pint of mint jelly or
> marmalade, yet you never see recipes for pints.

My favorite texture for lime marmalade (I used the big Persion limes) was to
use just the supremes (the meaty part) as I didn't much care for a lot of
the stringy bits. But stringy bits are a part of marmalade, so mebbe you can
very finely razor off one or two peeled ones. I also use a zester/fancy
cook's peeler gadget to get very thin peels. I use a bit less of them
because the color fades and looks very snotty. And I just haven't found that
special combination of food coloring and don't like that idea anyway. And
Lemon Supreme Marmalade was to diet for, dahling! And a very nice color to
boot. Was more delicate tasting than one would think, too.
So. I use 2-3 Tablespoons of fresh grated ginger in the peach jam, so you
could start there, I suppose. Not enough to really change the chemistry,
esp. for limes.
You could put up the fruit in syrup or water in the big jars. Or use light
syrup and a little light brandy (or light alcohol of your choice).
Rum Plums? Oh gawd, I think I invented another monster. (One of us posted
a recipe for authentic Rumtopf, I really liked that stuff) All the flavored
rums out there - I generally don't like'em for drinking. I wonder if there
is ginger flavored likker out there. With the ginger syrup from candied
ginger, I bet one of our brewers could make up something very nice. I've
preserved fresh ginger in sherry in the fridge for months & months, and have
gingered sherry for cooking... Umm. Food for thought?
Edrena

On Wed, 03 Sep 2008 06:56:23 -0500, George Shirley
> wrote:

wrote:
>> I've never had it, never made it but it sure sounds good. Anybody
>> point me in the direction of a good recipe? I've seen some on the net
>> but they don't look like they have good processing directions at all.
>>
>> I've got lemons, limes, ginger, plums and 3 big pears just begging to
>> be canned as something or other. Not to mention the mint jelly that
>> needs to be made. How I am going to stick all this in the 6 1/2 pint
>> jars I have left... I have lots of pints, and quarts for mincemeat and
>> pickles, but what about my poor little marmalade! I'm tempted to make
>> pints and boil them twice as long! I'd eat a pint of mint jelly or
>> marmalade, yet you never see recipes for pints.
>I put nearly all my jellies and marmalades up in pints, our descendants
>can eat a pint of jelly at breakfast when they're all here. The recipe
>should give you the time in BWB for both half and whole pints, if not
>there are sources that will give you the time.

None of the recipes i've seen that I'd like to make have pint
processing times just 1/2's. Like your kin, I can demolish a pint of
jelly in a rather short period of time so it's good to know it's not
just me!

On Wed, 03 Sep 2008 15:19:42 GMT, ellen wickberg >
wrote:

wrote:
>> I've never had it, never made it but it sure sounds good. Anybody
>> point me in the direction of a good recipe? I've seen some on the net
>> but they don't look like they have good processing directions at all.
>>
>> I've got lemons, limes, ginger, plums and 3 big pears just begging to
>> be canned as something or other. Not to mention the mint jelly that
>> needs to be made. How I am going to stick all this in the 6 1/2 pint
>> jars I have left... I have lots of pints, and quarts for mincemeat and
>> pickles, but what about my poor little marmalade! I'm tempted to make
>> pints and boil them twice as long! I'd eat a pint of mint jelly or
>> marmalade, yet you never see recipes for pints.
>You don't need to boil them twice as long. For jams and jellies you are
>not processing the stuff, just sealing the lid by evacuating the air.
>leave 1/2 inch headspace and process 10 minutes to seal.

Thanks, because I have all those pints staring at me....

On Wed, 3 Sep 2008 10:54:36 -0600, "The Joneses" >
wrote:

>My favorite texture for lime marmalade (I used the big Persion limes) was to
>use just the supremes (the meaty part) as I didn't much care for a lot of
>the stringy bits. But stringy bits are a part of marmalade, so mebbe you can
>very finely razor off one or two peeled ones. I also use a zester/fancy
>cook's peeler gadget to get very thin peels. I use a bit less of them
>because the color fades and looks very snotty. And I just haven't found that
>special combination of food coloring and don't like that idea anyway. And
>Lemon Supreme Marmalade was to diet for, dahling! And a very nice color to
>boot. Was more delicate tasting than one would think, too.
> So. I use 2-3 Tablespoons of fresh grated ginger in the peach jam, so you
>could start there, I suppose. Not enough to really change the chemistry,
>esp. for limes.
> You could put up the fruit in syrup or water in the big jars. Or use light
>syrup and a little light brandy (or light alcohol of your choice).
> Rum Plums? Oh gawd, I think I invented another monster. (One of us posted
>a recipe for authentic Rumtopf, I really liked that stuff) All the flavored
>rums out there - I generally don't like'em for drinking. I wonder if there
>is ginger flavored likker out there. With the ginger syrup from candied
>ginger, I bet one of our brewers could make up something very nice. I've
>preserved fresh ginger in sherry in the fridge for months & months, and have
>gingered sherry for cooking... Umm. Food for thought?
>Edrena
>
I used the Quick (sorta) Lemon-Ginger Marmalade recipe in the Complete
Home Preserving book only I used Persian limes for most of the lemons.
You were right about the peels looking snotty, they do. I'd like to
know how to keep them a pretty color, not cook so much I guess? I've
got an Oxo veg peeler and it makes wicked good peels, hardly a white
spot anywhere. I like"meaty" marmalade too, but the limes were a
disappointment in that area this time around. It's an interesting
shade of... tan. I learned a lot and it's going to taste fantastic as
anything with a cup of real ginger in it should!

Thanks for the idea about putting up the fruit in light syrup or
water, I am going to put up a couple of quarts of plums that way.
Plums and sherry? Is that possible? I have 2 gallons of sherry as a
gift from a friend who knows I cook with it. I'll have sherry until
2025. I don't like rum (anymore).

Please tell me how you make the ginger in sherry! I do love ginger so
much. And thanks for your good ideas! I can't believe that 4 months or
so ago I was scared to make jelly.

snow

> wrote in message
...
> On Wed, 3 Sep 2008 10:54:36 -0600, "The Joneses" >
> wrote:
>
>>My favorite texture for lime marmalade (I used the big Persion limes) was
>>to
>>use just the supremes (the meaty part) as I didn't much care for a lot of
>>the stringy bits. But stringy bits are a part of marmalade, so mebbe you
>>can
>>very finely razor off one or two peeled ones. I also use a zester/fancy
>>cook's peeler gadget to get very thin peels. I use a bit less of them
>>because the color fades and looks very snotty. And I just haven't found
>>that
>>special combination of food coloring and don't like that idea anyway. And
>>Lemon Supreme Marmalade was to diet for, dahling! And a very nice color to
>>boot. Was more delicate tasting than one would think, too.
>> So. I use 2-3 Tablespoons of fresh grated ginger in the peach jam, so you
>>could start there, I suppose. Not enough to really change the chemistry,
>>esp. for limes.
>> You could put up the fruit in syrup or water in the big jars. Or use
>> light
>>syrup and a little light brandy (or light alcohol of your choice).
>> Rum Plums? Oh gawd, I think I invented another monster. (One of us
>> posted
>>a recipe for authentic Rumtopf, I really liked that stuff) All the
>>flavored
>>rums out there - I generally don't like'em for drinking. I wonder if
>>there
>>is ginger flavored likker out there. With the ginger syrup from candied
>>ginger, I bet one of our brewers could make up something very nice. I've
>>preserved fresh ginger in sherry in the fridge for months & months, and
>>have
>>gingered sherry for cooking... Umm. Food for thought?
>>Edrena
>>
> I used the Quick (sorta) Lemon-Ginger Marmalade recipe in the Complete
> Home Preserving book only I used Persian limes for most of the lemons.
> You were right about the peels looking snotty, they do. I'd like to
> know how to keep them a pretty color, not cook so much I guess? I've
> got an Oxo veg peeler and it makes wicked good peels, hardly a white
> spot anywhere. I like"meaty" marmalade too, but the limes were a
> disappointment in that area this time around. It's an interesting
> shade of... tan. I learned a lot and it's going to taste fantastic as
> anything with a cup of real ginger in it should!
>
> Thanks for the idea about putting up the fruit in light syrup or
> water, I am going to put up a couple of quarts of plums that way.
> Plums and sherry? Is that possible? I have 2 gallons of sherry as a
> gift from a friend who knows I cook with it. I'll have sherry until
> 2025. I don't like rum (anymore).
>
> Please tell me how you make the ginger in sherry! I do love ginger so
> much. And thanks for your good ideas! I can't believe that 4 months or
> so ago I was scared to make jelly.
>
> snow
>
Aren't you just the sweetheart? I feel your gain...
Just peel up a couple fingers of ginger, slice or not or make matchsticks,
stuff in half pint jar, cover with sherry, cover with plastic lid. Voila'!
About 6 weeks from now, very nice stuff. Top off with sherry if you want to
ever so often. We gonna measure or we gonna cook?
A cup of ginger. OMG. It didn't choke you? I got to get braver I guess.
Maybe poach some a plum in sherry dilutions until you get it right as a
test. We don't want to waste anything. A nice spice? Nutmeg or whole mace
for any stone fruit, or a sliver of cinnamon and/or a clove or six.
Edrena

In article >,
wrote:

> I've never had it, never made it but it sure sounds good. Anybody
> point me in the direction of a good recipe? I've seen some on the net
> but they don't look like they have good processing directions at all.
>
> I've got lemons, limes, ginger, plums and 3 big pears just begging to
> be canned as something or other. Not to mention the mint jelly that
> needs to be made. How I am going to stick all this in the 6 1/2 pint
> jars I have left... I have lots of pints, and quarts for mincemeat and
> pickles, but what about my poor little marmalade! I'm tempted to make
> pints and boil them twice as long! I'd eat a pint of mint jelly or
> marmalade, yet you never see recipes for pints.


Are you game for canning a pint of pears? Peel, halve, and core. Pack
in a light syrup and process in a tall stockpot or whatever kettle you
have that will meet the requirements.

http://www.uga.edu/nchfp/how/can_02/pear_halved.html

I still have 21 gorgeous Colorado peaches looking at me (after I peeled
a bunch last night--they're sitting on the stove in the canning syrup
right now. I have to decide if I'm going to make another batch of jam
or can some more peaches. I'm shy on pint jars (may have to make a run
to the thrift shop), though.

Juice the lemons and limes and freeze the juice.

Eat the plums.

Next question?
--
-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/>

In article >,
wrote:
> Please tell me how you make the ginger in sherry! I do love ginger so
> much. And thanks for your good ideas! I can't believe that 4 months or
> so ago I was scared to make jelly.
>
> snow

It's an honorable way to store fresh ginger. Cover it with sherry and
refrigerate.

--
-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/>

In article >,
George Shirley > wrote:

> wrote:
> > marmalade, yet you never see recipes for pints.

> I put nearly all my jellies and marmalades up in pints, our descendants
> can eat a pint of jelly at breakfast when they're all here. The recipe
> should give you the time in BWB for both half and whole pints, if not
> there are sources that will give you the time.

Mom always put up jam and jelly in pint jars, too. I'm not sure when
the half-pint-jar convention came into the picture ‹ probably when Ball
started making half pint jars and needed to promote them. :-/
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/> I'm in Segment 3. :-)

In article >,
wrote:
> jars I have left... I have lots of pints, and quarts for mincemeat and
> pickles, but what about my poor little marmalade! I'm tempted to make
> pints and boil them twice as long! I'd eat a pint of mint jelly or
> marmalade, yet you never see recipes for pints.

Seems to be a thing of the past.
My 1973 Farm Journal canning book has some recipes for pints, some for
half-pints.

My 1988 PFB has half-pints only (in a quick scan)

My 1994 USDA has recipes for half-pints only BUT has processing time for
half-pint AND pints jars with its Peach-Pineapple Spread (sounds kinda
good, eh?) recipe. (Ten minutes for the pints, five for the half-pints.

How does my devious mind work? Maybe when packaged pectins were first
introduced the recipes were divided into half-pint jars instead of pint
jars to make it look like you were getting more for your money.
"Harumpph! This only makes four jars! Well, I NEV-ah! That's way too
spendy--just who do they think they're fooling?" As opposed to, "Oh,
look, Martha, this makes EIGHT jars! That's a reasonable price."

I made that up, but I suspect there were clever marketers back then,
too.
--
-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/>

In article >,
Melba's Jammin' > wrote:

> In article >,
> George Shirley > wrote:
>
> > wrote:
> > > marmalade, yet you never see recipes for pints.
>
> > I put nearly all my jellies and marmalades up in pints, our descendants
> > can eat a pint of jelly at breakfast when they're all here. The recipe
> > should give you the time in BWB for both half and whole pints, if not
> > there are sources that will give you the time.
>
> Mom always put up jam and jelly in pint jars, too. I'm not sure when
> the half-pint-jar convention came into the picture ‹ probably when Ball
> started making half pint jars and needed to promote them. :-/

I'd suspect it was about the time when the BWB method was recommended by
the USDA/ County Extension Services for jelly & jam, as opposed to open
kettle and paraffin seals. Before then, my grandmother and my aunts all
used fairly small jars and "jelly glasses". The "dearer" the contents,
the smaller the glass. I think that was pretty much the custom in our
neck of the woods (western PA and northern Ohio).

In May Byron's 1917 _Jams and Jellies_ book (British), she makes a
number of references to containers:

"One pound and half-pound glass jars, and four ounce pots are the best
for jellies, or even a smaller size. Ordinary white pots--- and size
from one to seven pounds--- are best for the cheaper jams. Specially
choice preserves should be placed in pound pots."

Seven pounds! Holy mackerel! Later, in further comments on jelly, she
refers to jelly containers as "jelly glasses". That was the terminology
always used in my family as well. It seems that pints, half-pints and
quarter-pints were common in 1917.

Another thing that I found fascinating, especially for the year 1917,
was her recommendation that "specially made bottles with rubber rings,
spring clips, valved metal tops, or glass screw-tops" were "infinitely
the best and safest" with "superior preservative qualities". So even in
1917, it was known that standard (for the time) canning equipment was
safest even for jams and jellies.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot

Isabella Woodhouse wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>> In article >,
>> George Shirley > wrote:
>>
>>> wrote:
>>>> marmalade, yet you never see recipes for pints.
>>> I put nearly all my jellies and marmalades up in pints, our descendants
>>> can eat a pint of jelly at breakfast when they're all here. The recipe
>>> should give you the time in BWB for both half and whole pints, if not
>>> there are sources that will give you the time.
>> Mom always put up jam and jelly in pint jars, too. I'm not sure when
>> the half-pint-jar convention came into the picture ‹ probably when Ball
>> started making half pint jars and needed to promote them. :-/
>
> I'd suspect it was about the time when the BWB method was recommended by
> the USDA/ County Extension Services for jelly & jam, as opposed to open
> kettle and paraffin seals. Before then, my grandmother and my aunts all
> used fairly small jars and "jelly glasses". The "dearer" the contents,
> the smaller the glass. I think that was pretty much the custom in our
> neck of the woods (western PA and northern Ohio).
>
> In May Byron's 1917 _Jams and Jellies_ book (British), she makes a
> number of references to containers:
>
> "One pound and half-pound glass jars, and four ounce pots are the best
> for jellies, or even a smaller size. Ordinary white pots--- and size
> from one to seven pounds--- are best for the cheaper jams. Specially
> choice preserves should be placed in pound pots."
>
> Seven pounds! Holy mackerel! Later, in further comments on jelly, she
> refers to jelly containers as "jelly glasses". That was the terminology
> always used in my family as well. It seems that pints, half-pints and
> quarter-pints were common in 1917.
I'm bumping 69 yo pretty good, 23rd of this month. Bama jams and jellies
still come in "water" glasses and my Mom used to use glasses to put jams
and jellies up, with the paraffin seal of course. Glasses of jelly were
fairly common in the forties and fifties.
>
> Another thing that I found fascinating, especially for the year 1917,
> was her recommendation that "specially made bottles with rubber rings,
> spring clips, valved metal tops, or glass screw-tops" were "infinitely
> the best and safest" with "superior preservative qualities". So even in
> 1917, it was known that standard (for the time) canning equipment was
> safest even for jams and jellies.
>
> Isabella

On Fri, 05 Sep 2008 10:09:25 -0500, Melba's Jammin'
> wrote:

>In article >,
> wrote:
>> jars I have left... I have lots of pints, and quarts for mincemeat and
>> pickles, but what about my poor little marmalade! I'm tempted to make
>> pints and boil them twice as long! I'd eat a pint of mint jelly or
>> marmalade, yet you never see recipes for pints.
>
>Seems to be a thing of the past.
>My 1973 Farm Journal canning book has some recipes for pints, some for
>half-pints.
>
>My 1988 PFB has half-pints only (in a quick scan)
>
>My 1994 USDA has recipes for half-pints only BUT has processing time for
>half-pint AND pints jars with its Peach-Pineapple Spread (sounds kinda
>good, eh?) recipe. (Ten minutes for the pints, five for the half-pints.
>
>How does my devious mind work? Maybe when packaged pectins were first
>introduced the recipes were divided into half-pint jars instead of pint
>jars to make it look like you were getting more for your money.
>"Harumpph! This only makes four jars! Well, I NEV-ah! That's way too
>spendy--just who do they think they're fooling?" As opposed to, "Oh,
>look, Martha, this makes EIGHT jars! That's a reasonable price."
>
>I made that up, but I suspect there were clever marketers back then,
>too.

When I first start using Certo, it came in a 6 oz. glass jar. You
have to watch very carefully while you poured to get 1/2 of the jar
which most recipes called for. Much easier to open 2 pouches for 6
oz. than the old way to get 3 oz.

They probably used the idea that families were getting smaller when in
fact they are trying to sell more jars and lids.

George Shirley wrote:

> I'm bumping 69 yo pretty good, 23rd of this month. Bama jams and jellies
> still come in "water" glasses and my Mom used to use glasses to put jams
> and jellies up, with the paraffin seal of course. Glasses of jelly were
> fairly common in the forties and fifties.

I'm not *that* old, but I do remember the Bama jelly glasses we had in
the 60's; kind of tall with a snap-off metal lid. We used them for
drinking, and for putting up muscadine or mayhaw jelly (with paraffin lids.)

Bob

Melba's Jammin' wrote:
> In article >,
> wrote:
>> Please tell me how you make the ginger in sherry! I do love ginger so
>> much. And thanks for your good ideas! I can't believe that 4 months or
>> so ago I was scared to make jelly.
>>
>> snow
>
> It's an honorable way to store fresh ginger. Cover it with sherry and
> refrigerate.

Which is a two-fer, since you also get ginger-infused sherry out of the
deal.

B/

In article
>,
Isabella Woodhouse > wrote:

> Seven pounds! Holy mackerel!

No kidding.

Later, in further comments on jelly, she
> refers to jelly containers as "jelly glasses". That was the terminology
> always used in my family as well.

Those Kraft cheese spread glasses weren't juice glasses; they were jelly
glasses. :-)

--
-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/>

zxcvbob wrote:
>
> George Shirley wrote:
>
>> I'm bumping 69 yo pretty good, 23rd of this month. Bama jams and
>> jellies still come in "water" glasses and my Mom used to use glasses
>> to put jams and jellies up, with the paraffin seal of course. Glasses
>> of jelly were fairly common in the forties and fifties.
>
> I'm not *that* old, but I do remember the Bama jelly glasses we had in
> the 60's; kind of tall with a snap-off metal lid. We used them for
> drinking, and for putting up muscadine or mayhaw jelly (with paraffin
> lids.)
>
> Bob
Those were dried beef jars, in my area (California.)
I do know Mom and other family and friends used small glasses with
paraffin well into the 60's.

Dave

In article >,
The Cook > wrote:

> When I first start using Certo, it came in a 6 oz. glass jar. You
> have to watch very carefully while you poured to get 1/2 of the jar
> which most recipes called for. Much easier to open 2 pouches for 6
> oz. than the old way to get 3 oz.
>
> They probably used the idea that families were getting smaller when in
> fact they are trying to sell more jars and lids.

I remember that brown bottle. Capped like a pop bottle or beer bottle.

--
-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/>

Dave Bell wrote:
> zxcvbob wrote:
>>
>> George Shirley wrote:
>>
>>> I'm bumping 69 yo pretty good, 23rd of this month. Bama jams and
>>> jellies still come in "water" glasses and my Mom used to use glasses
>>> to put jams and jellies up, with the paraffin seal of course. Glasses
>>> of jelly were fairly common in the forties and fifties.
>>
>> I'm not *that* old, but I do remember the Bama jelly glasses we had in
>> the 60's; kind of tall with a snap-off metal lid. We used them for
>> drinking, and for putting up muscadine or mayhaw jelly (with paraffin
>> lids.)
>>
>> Bob
> Those were dried beef jars, in my area (California.)
> I do know Mom and other family and friends used small glasses with
> paraffin well into the 60's.
>
> Dave
The dried beef jars I'm familiar with are very small, we have a few now.
About the size those Kraft jarred cream cheese mixes come in. The ones
I'm talking about were 8 or 10 ounce drinking glasses. Still are, saw
some at the market today, still same brand - Bama.

George Shirley wrote:
> Dave Bell wrote:
>> zxcvbob wrote:
>>>
>>> George Shirley wrote:
>>>
>>>> I'm bumping 69 yo pretty good, 23rd of this month. Bama jams and
>>>> jellies still come in "water" glasses and my Mom used to use glasses
>>>> to put jams and jellies up, with the paraffin seal of course.
>>>> Glasses of jelly were fairly common in the forties and fifties.
>>>
>>> I'm not *that* old, but I do remember the Bama jelly glasses we had
>>> in the 60's; kind of tall with a snap-off metal lid. We used them
>>> for drinking, and for putting up muscadine or mayhaw jelly (with
>>> paraffin lids.)
>>>
>>> Bob
>> Those were dried beef jars, in my area (California.)
>> I do know Mom and other family and friends used small glasses with
>> paraffin well into the 60's.
>>
>> Dave
> The dried beef jars I'm familiar with are very small, we have a few now.
> About the size those Kraft jarred cream cheese mixes come in. The ones
> I'm talking about were 8 or 10 ounce drinking glasses. Still are, saw
> some at the market today, still same brand - Bama.

True, the dried beef were like juice glasses. Haven't seen the tall ones
out here.

In article >,
"The Joneses" > wrote:

> So. I use 2-3 Tablespoons of fresh grated ginger in the peach jam, so you
> could start there, I suppose.

I'm about to take Ginger Peachy Jam from the BWB. I used about 2-1/2
tbsp grated fresh ginger and maybe a couple tbsp of chopped candied
ginger.

I still have 14 peaches to use! Grrrr.

--
-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/>

Melba's Jammin' wrote:
> In article >,
> "The Joneses" > wrote:
>
>> So. I use 2-3 Tablespoons of fresh grated ginger in the peach jam, so you
>> could start there, I suppose.
>
> I'm about to take Ginger Peachy Jam from the BWB. I used about 2-1/2
> tbsp grated fresh ginger and maybe a couple tbsp of chopped candied
> ginger.
>
> I still have 14 peaches to use! Grrrr.
>


Chutney!

gloria p