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.
-------------------------------------------