Sorry too ask when you are just getting back, but somehow every single
printed copy of your jam has disappeared and through the careful help of
relatives, all of my other access has too. Please a copy of it ( it's
what we are making next Monday in our Canning Kitchen.
Thanks,
Ellen

On Mon, 09 Jun 2008 21:56:30 GMT, ellen wickberg
wrote:

Sorry too ask when you are just getting back, but somehow every single
printed copy of your jam has disappeared and through the careful help of
relatives, all of my other access has too. Please a copy of it ( it's
what we are making next Monday in our Canning Kitchen.
Thanks,
Ellen

Barb is in France or returning shortly. Here is a copy of her recipe.
I made a batch a couple of weeks ago. Good stuff.


* Exported from MasterCook *

Barb Schaller's Mango-Strawberry Jam With Kiwifruit

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups mango -- diced
1 3/4 cups strawberries -- mashed *
3/4 cup kiwi fruit -- diced
1/4 cup lemon juice
1 teaspoon citric acid
7 1/2 cups sugar
2 pouches Certo Liquid Pectin

Mix the fruits with the sugar and lemon juice. Follow general
instructions for making jam as described on Certo leaflet. Boil sugar
and fruit, add pectin, boil one full minute, jar and seal. Process
BWB 10 min

- - - - - - - - - - - - - - - - -
- -

NOTES : Measure mashed berries.

8 - 10 8 oz. jars.

--
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)

The Cook wrote:
On Mon, 09 Jun 2008 21:56:30 GMT, ellen wickberg
wrote:

Sorry too ask when you are just getting back, but somehow every single
printed copy of your jam has disappeared and through the careful help of
relatives, all of my other access has too. Please a copy of it ( it's
what we are making next Monday in our Canning Kitchen.
Thanks,
Ellen

Barb is in France or returning shortly. Here is a copy of her recipe.
I made a batch a couple of weeks ago. Good stuff.


* Exported from MasterCook *

Barb Schaller's Mango-Strawberry Jam With Kiwifruit

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups mango -- diced
1 3/4 cups strawberries -- mashed *
3/4 cup kiwi fruit -- diced
1/4 cup lemon juice
1 teaspoon citric acid
7 1/2 cups sugar
2 pouches Certo Liquid Pectin

Mix the fruits with the sugar and lemon juice. Follow general
instructions for making jam as described on Certo leaflet. Boil sugar
and fruit, add pectin, boil one full minute, jar and seal. Process
BWB 10 min

- - - - - - - - - - - - - - - - -
- -

NOTES : Measure mashed berries.

8 - 10 8 oz. jars.

That has got to be some nasty stuff. I don't like the taste of mangoes,
strawberries or kiwi fruit. VBG

I saw some nice papaya at the grocers the other day. I may invent a
papaya jam or jelly if I can get the fruit just as it starts the
downhill slide to being tossed.

In article iGh3k.19408$C12.7854@pd7urf3no,
ellen wickberg wrote:

Sorry too ask when you are just getting back, but somehow every single
printed copy of your jam has disappeared and through the careful help of
relatives, all of my other access has too. Please a copy of it ( it's
what we are making next Monday in our Canning Kitchen.
Thanks,
Ellen

Doncha love helpful relatives? Sometimes they're more helpful if
there's a lot of distance between me and them. :-)
I see Susan posted the recipe for you.
We returned home this evening. Two loads of laundry have been washed
and there's more where that came from.
Good luck with the jam, Ellen; I have to shift mental gears now and find
out when the local strawberries are available ‹ should be within a week
if they're not yet ready.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

Melba's Jammin' wrote:
In article iGh3k.19408$C12.7854@pd7urf3no,
ellen wickberg wrote:


Sorry too ask when you are just getting back, but somehow every single
printed copy of your jam has disappeared and through the careful help of
relatives, all of my other access has too. Please a copy of it ( it's
what we are making next Monday in our Canning Kitchen.
Thanks,
Ellen


Doncha love helpful relatives? Sometimes they're more helpful if
there's a lot of distance between me and them. :-)
I see Susan posted the recipe for you.
We returned home this evening. Two loads of laundry have been washed
and there's more where that came from.
Good luck with the jam, Ellen; I have to shift mental gears now and find
out when the local strawberries are available ‹ should be within a week
if they're not yet ready.

Thanks to everyone
Ellen

The Joneses wrote:
"George Shirley" wrote in message
...
The Cook wrote:
On Mon, 09 Jun 2008 21:56:30 GMT, ellen wickberg
wrote:

Sorry too ask when you are just getting back, but somehow every single
printed copy of your jam has disappeared and through the careful help of
relatives, all of my other access has too. Please a copy of it ( it's
what we are making next Monday in our Canning Kitchen.
Thanks,
Ellen
Barb is in France or returning shortly. Here is a copy of her recipe.
I made a batch a couple of weeks ago. Good stuff.

Barb Schaller's Mango-Strawberry Jam With Kiwifruit

(clipped)
That has got to be some nasty stuff. I don't like the taste of mangoes,
strawberries or kiwi fruit. VBG

I saw some nice papaya at the grocers the other day. I may invent a papaya
jam or jelly if I can get the fruit just as it starts the downhill slide
to being tossed.

Y'all bin alone too long George! How's about using lime for the sour with
that papaya? Sounds gooder than any lemon to me. Or Pineapple?
Wonder if the particular enzymes in papaya would make it hard to jel? I
believe I've seen some recipes on line for it tho. Maybe check the Surejel
site.
Edrena


Good advice Edrena.

"George Shirley" wrote in message
...
The Cook wrote:
On Mon, 09 Jun 2008 21:56:30 GMT, ellen wickberg
wrote:

Sorry too ask when you are just getting back, but somehow every single
printed copy of your jam has disappeared and through the careful help of
relatives, all of my other access has too. Please a copy of it ( it's
what we are making next Monday in our Canning Kitchen.
Thanks,
Ellen

Barb is in France or returning shortly. Here is a copy of her recipe.
I made a batch a couple of weeks ago. Good stuff.

Barb Schaller's Mango-Strawberry Jam With Kiwifruit

(clipped)

That has got to be some nasty stuff. I don't like the taste of mangoes,
strawberries or kiwi fruit. VBG

I saw some nice papaya at the grocers the other day. I may invent a papaya
jam or jelly if I can get the fruit just as it starts the downhill slide
to being tossed.

Y'all bin alone too long George! How's about using lime for the sour with
that papaya? Sounds gooder than any lemon to me. Or Pineapple?
Wonder if the particular enzymes in papaya would make it hard to jel? I
believe I've seen some recipes on line for it tho. Maybe check the Surejel
site.
Edrena