My preserves haven't set up yet (I used a BBB recipe cut in 1/2). How
long should it take? They are still perfectly sealed, so if they don't
ever get firm I could use them for syrup?

In article ,
wrote:

My preserves haven't set up yet (I used a BBB recipe cut in 1/2). How
long should it take? They are still perfectly sealed, so if they don't
ever get firm I could use them for syrup?


cough We've all made "Fabulous Strawberry Ice Cream Topping." :-(
Use about 1/4 slightly underripe berries for a better set.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

"Melba's Jammin'" wrote in message
...
In article ,
wrote:

My preserves haven't set up yet (I used a BBB recipe cut in 1/2). How
long should it take? They are still perfectly sealed, so if they don't
ever get firm I could use them for syrup?


cough We've all made "Fabulous Strawberry Ice Cream Topping." :-(
Use about 1/4 slightly underripe berries for a better set.
--
-Barb, Mother Superior, HOSSSPoJ

Out/up here in the southwest us we grind up some kinda hot peppers in it and
make dipping sauce for fried stuff.
'Nother dipping sauce I use that could be adapted: homemade plum jam + 1-3
T. real ground horseradish (not the creamed stuff) + dash of worchestershire
+ squirt of ketchup.
Pour over pound (or angel food) cake, top with a mint sprig, tres elegant,
no?
And who says you haveta spread preserves? Put some in a leetle cute bowl
and dip yer toast. We're milleniel citizens, we can do anything. I have got
to get this dictionary working.
Edrena

On Sun, 25 May 2008 18:06:31 -0600, "The Joneses"
wrote:

"Melba's Jammin'" wrote in message
...
In article ,
wrote:

My preserves haven't set up yet (I used a BBB recipe cut in 1/2). How
long should it take? They are still perfectly sealed, so if they don't
ever get firm I could use them for syrup?


cough We've all made "Fabulous Strawberry Ice Cream Topping." :-(
Use about 1/4 slightly underripe berries for a better set.
--
-Barb, Mother Superior, HOSSSPoJ

Out/up here in the southwest us we grind up some kinda hot peppers in it and
make dipping sauce for fried stuff.
'Nother dipping sauce I use that could be adapted: homemade plum jam + 1-3
T. real ground horseradish (not the creamed stuff) + dash of worchestershire
+ squirt of ketchup.
Pour over pound (or angel food) cake, top with a mint sprig, tres elegant,
no?
And who says you haveta spread preserves? Put some in a leetle cute bowl
and dip yer toast. We're milleniel citizens, we can do anything. I have got
to get this dictionary working.
Edrena

Thanks for the advice Barb. At least they are gorgeous! I am glad I
only have 4 glasses. Live n learn.

Edrena - with hot peppers - sort of like Thai chilie sauce? Mmmm.
Strawberry chilie sauce. Drool. I'll let you know how it turns out.
snow
yummmmm

wrote in message
...
On Sun, 25 May 2008 18:06:31 -0600, "The Joneses"
wrote:

"Melba's Jammin'" wrote in message
...
In article ,
wrote:

My preserves haven't set up yet (I used a BBB recipe cut in 1/2). How
long should it take? They are still perfectly sealed, so if they don't
ever get firm I could use them for syrup?


cough We've all made "Fabulous Strawberry Ice Cream Topping." :-(
Use about 1/4 slightly underripe berries for a better set.
--
-Barb, Mother Superior, HOSSSPoJ

Out/up here in the southwest us we grind up some kinda hot peppers in it
and
make dipping sauce for fried stuff.
'Nother dipping sauce I use that could be adapted: homemade plum jam + 1-3
T. real ground horseradish (not the creamed stuff) + dash of
worchestershire
+ squirt of ketchup.
Pour over pound (or angel food) cake, top with a mint sprig, tres
elegant,
no?
And who says you haveta spread preserves? Put some in a leetle cute bowl
and dip yer toast. We're milleniel citizens, we can do anything. I have
got
to get this dictionary working.
Edrena

Thanks for the advice Barb. At least they are gorgeous! I am glad I
only have 4 glasses. Live n learn.

Edrena - with hot peppers - sort of like Thai chilie sauce? Mmmm.
Strawberry chilie sauce. Drool. I'll let you know how it turns out.
snow
yummmmm

Being old and stuff, I wouldn't know.... place a cute leetle bowl in the
private place. Whooo, that Tequila Blanco I bin celebratin' with makes
everything kinda glow, you know? Wouldn't want to waste good strawberry
stuff........
Love,
edrena

The Joneses wrote:
wrote in message
...
On Sun, 25 May 2008 18:06:31 -0600, "The Joneses"
wrote:

"Melba's Jammin'" wrote in message
...
In article ,
wrote:

My preserves haven't set up yet (I used a BBB recipe cut in 1/2). How
long should it take? They are still perfectly sealed, so if they don't
ever get firm I could use them for syrup?

cough We've all made "Fabulous Strawberry Ice Cream Topping." :-(
Use about 1/4 slightly underripe berries for a better set.
--
-Barb, Mother Superior, HOSSSPoJ
Out/up here in the southwest us we grind up some kinda hot peppers in it
and
make dipping sauce for fried stuff.
'Nother dipping sauce I use that could be adapted: homemade plum jam + 1-3
T. real ground horseradish (not the creamed stuff) + dash of
worchestershire
+ squirt of ketchup.
Pour over pound (or angel food) cake, top with a mint sprig, tres
elegant,
no?
And who says you haveta spread preserves? Put some in a leetle cute bowl
and dip yer toast. We're milleniel citizens, we can do anything. I have
got
to get this dictionary working.
Edrena
Thanks for the advice Barb. At least they are gorgeous! I am glad I
only have 4 glasses. Live n learn.

Edrena - with hot peppers - sort of like Thai chilie sauce? Mmmm.
Strawberry chilie sauce. Drool. I'll let you know how it turns out.
snow
yummmmm

Being old and stuff, I wouldn't know.... place a cute leetle bowl in the
private place. Whooo, that Tequila Blanco I bin celebratin' with makes
everything kinda glow, you know? Wouldn't want to waste good strawberry
stuff........
Love,
edrena



Whoa! When we lived in South Texas I only drank Jose Cuervo Especiale
tequila and El Presidente brandy. Waste not, want not.

George