Went to the fair to get the results. Not as good as I hoped, but OK.

Blue Ribbon:
Apple Jelly
Blackberry Jelly
Pepper Jelly

Red Ribbon:
Corn Relish (Barb's recipe slightly modified)
Apple Juice
Dried Herbs
Dried Okra

I talked to one of the women at the Preserving section and she told me
that they had more entries this year and new judges. I gather from
her description that they are food experts from the county extension
offices around here.

While we were there we got some home made ice cream. Today they had
vanilla and strawberry. We had to wait until they finished churning
the strawberry. They make the ice cream in the old fashioned wooden
churn driven by some John Deere motors. I'll get a picture from Pete
and post it.

--
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 Fri, 03 Oct 2008 19:23:46 -0500, The Cook >
wrote:

>Went to the fair to get the results. Not as good as I hoped, but OK.
>
>Blue Ribbon:
> Apple Jelly
> Blackberry Jelly
> Pepper Jelly
>
>Red Ribbon:
> Corn Relish (Barb's recipe slightly modified)
> Apple Juice
> Dried Herbs
> Dried Okra
>
>I talked to one of the women at the Preserving section and she told me
>that they had more entries this year and new judges. I gather from
>her description that they are food experts from the county extension
>offices around here.
>
>While we were there we got some home made ice cream. Today they had
>vanilla and strawberry. We had to wait until they finished churning
>the strawberry. They make the ice cream in the old fashioned wooden
>churn driven by some John Deere motors. I'll get a picture from Pete
>and post it.

Susan you got 7 ribbons, "bummer" ?!?? Tsk! Congratulations!

What blackberry jelly recipe did you use? I have a bunch of frozen
berries I need to use quick and I am finding the Ball recipes are too
sweet. I'd love a blue ribbon recipe!

I've never had home made ice cream.

snow

The Cook wrote:
> Went to the fair to get the results. Not as good as I hoped, but OK.
>
> Blue Ribbon:
> Apple Jelly
> Blackberry Jelly
> Pepper Jelly
>
> Red Ribbon:
> Corn Relish (Barb's recipe slightly modified)
> Apple Juice
> Dried Herbs
> Dried Okra
>

Congratulations. Seven ribbons is nothing to sneer at!

gloria p

In article >,
The Cook > wrote:

> Went to the fair to get the results. Not as good as I hoped, but OK.
>
> Blue Ribbon:
> Apple Jelly
> Blackberry Jelly
> Pepper Jelly
>
> Red Ribbon:
> Corn Relish (Barb's recipe slightly modified)
> Apple Juice
> Dried Herbs
> Dried Okra

Nothing to sneeze at, Kiddo! Congratulations, Susan. Are you sharing
your pepper jelly recipe?

--
-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:

> On Fri, 03 Oct 2008 19:23:46 -0500, The Cook >
> wrote:
>
> >Went to the fair to get the results. Not as good as I hoped, but OK.
> >
> >Blue Ribbon:
> > Apple Jelly
> > Blackberry Jelly
> > Pepper Jelly
> >
> >Red Ribbon:
> > Corn Relish (Barb's recipe slightly modified)
> > Apple Juice
> > Dried Herbs
> > Dried Okra
> >
> >I talked to one of the women at the Preserving section and she told me
> >that they had more entries this year and new judges. I gather from
> >her description that they are food experts from the county extension
> >offices around here.
> >
> >While we were there we got some home made ice cream. Today they had
> >vanilla and strawberry. We had to wait until they finished churning
> >the strawberry. They make the ice cream in the old fashioned wooden
> >churn driven by some John Deere motors. I'll get a picture from Pete
> >and post it.
>
> Susan you got 7 ribbons, "bummer" ?!?? Tsk! Congratulations!
>
> What blackberry jelly recipe did you use? I have a bunch of frozen
> berries I need to use quick and I am finding the Ball recipes are too
> sweet. I'd love a blue ribbon recipe!
>
> I've never had home made ice cream.
>
> snow

Have you tried using a reduced-sugar-required pectin, Snow?

--
-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 Sat, 04 Oct 2008 08:19:43 -0500, Melba's Jammin'
> wrote:

>> What blackberry jelly recipe did you use? I have a bunch of frozen
>> berries I need to use quick and I am finding the Ball recipes are too
>> sweet. I'd love a blue ribbon recipe!
>>
>> I've never had home made ice cream.
>>
>> snow
>
>Have you tried using a reduced-sugar-required pectin, Snow?

Nope - but I bought some at the store tonight. Can I use the BB Comp
recipes with way less sugar or do I have to do some special?

In article >,
wrote:

> On Sat, 04 Oct 2008 08:19:43 -0500, Melba's Jammin'
> > wrote:
>
> >> What blackberry jelly recipe did you use? I have a bunch of frozen
> >> berries I need to use quick and I am finding the Ball recipes are too
> >> sweet. I'd love a blue ribbon recipe!
> >>
> >> I've never had home made ice cream.
> >>
> >> snow
> >
> >Have you tried using a reduced-sugar-required pectin, Snow?
>
> Nope - but I bought some at the store tonight. Can I use the BB Comp
> recipes with way less sugar or do I have to do some special?

Hmm. I don't know. I'd look at the flyer with the pectin and see what
things look like. I've used it for jam, but not for jelly. I believe
you can use up to 3 cups of sugar for 4 cups of prepared fruit--but don't
quote me on that; I don't have the leaflet in front of me, or if I do, I
don't see 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 Fri, 03 Oct 2008 20:25:44 -0400, wrote:

>On Fri, 03 Oct 2008 19:23:46 -0500, The Cook >
>wrote:
>
>>Went to the fair to get the results. Not as good as I hoped, but OK.
>>
>>Blue Ribbon:
>> Apple Jelly
>> Blackberry Jelly
>> Pepper Jelly
>>
>>Red Ribbon:
>> Corn Relish (Barb's recipe slightly modified)
>> Apple Juice
>> Dried Herbs
>> Dried Okra
>>
>>I talked to one of the women at the Preserving section and she told me
>>that they had more entries this year and new judges. I gather from
>>her description that they are food experts from the county extension
>>offices around here.
>>
>>While we were there we got some home made ice cream. Today they had
>>vanilla and strawberry. We had to wait until they finished churning
>>the strawberry. They make the ice cream in the old fashioned wooden
>>churn driven by some John Deere motors. I'll get a picture from Pete
>>and post it.
>
>Susan you got 7 ribbons, "bummer" ?!?? Tsk! Congratulations!
>
>What blackberry jelly recipe did you use? I have a bunch of frozen
>berries I need to use quick and I am finding the Ball recipes are too
>sweet. I'd love a blue ribbon recipe!
>
>I've never had home made ice cream.
>
>snow


The recipe I used was on the Ball Pectin insert. I have not had much
luck winging it with jams and jellies.

On Sun, 05 Oct 2008 08:15:42 -0500, The Cook >
wrote:

>
>
>The recipe I used was on the Ball Pectin insert. I have not had much
>luck winging it with jams and jellies.

Me neither!! I am going to put some hot peppers in it and make
Edrena's Hot Love because peppers sugar and berries sounds pretty darn
tasty to me.

Thanks for the help!

snow

<snip> What blackberry jelly recipe did you use? I have a bunch of
frozen berries I need to use quick and I am finding the Ball recipes
are too sweet. I'd love a blue ribbon recipe! <snip>

Well, I've never won a blue ribbon but, I've used the Ball No-Sugar
Needed Pectin to make wild dewberry (which are like blackberries)
jelly. I just cook them down--they are often frozen like you have to
start with. Then, I run them through the smallest screen of my food
mill. I believe the ratio is 5 cups of juice--which I call slurry
since that is the consistancy it comes out like running it through the
food mill and 3 cups of sugar. It comes out almost seedless this
way. I agree that I don't like it too sweet. It comes out great
every time. Hope this helps ya snow.

: - )

Mimi wrote:
> <snip> What blackberry jelly recipe did you use? I have a bunch of
> frozen berries I need to use quick and I am finding the Ball recipes
> are too sweet. I'd love a blue ribbon recipe! <snip>
>
> Well, I've never won a blue ribbon but, I've used the Ball No-Sugar
> Needed Pectin to make wild dewberry (which are like blackberries)
> jelly. I just cook them down--they are often frozen like you have to
> start with. Then, I run them through the smallest screen of my food
> mill. I believe the ratio is 5 cups of juice--which I call slurry
> since that is the consistancy it comes out like running it through the
> food mill and 3 cups of sugar. It comes out almost seedless this
> way. I agree that I don't like it too sweet. It comes out great
> every time. Hope this helps ya snow.
>
> : - )
I can vouch for Mimi's dewberry jelly, it is wonderful and nearly
seedless to boot.

"The Cook" > wrote in message
...
> Went to the fair to get the results. Not as good as I hoped, but OK.
>
> Blue Ribbon:
> Apple Jelly
> Blackberry Jelly
> Pepper Jelly
>
> Red Ribbon:
> Corn Relish (Barb's recipe slightly modified)
> Apple Juice
> Dried Herbs
> Dried Okra
>

Seven ribbons sounds to me like you did very well! It looked from the pics
you posted that you had quite a bit of competition.

Congratulations!

Anny