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It Is Finished
Here's what I'll haul to the Fairgrounds on Monday for
exhibit/competition at the Great Minnesota Get-Together: Apricot Butter Apricot Jam Blackberry Jam Cherry Jam Nectarine Jam Peach Jam Raspberry Jam Strawberry Jam Cherry Amaretto Jam Blackberry Jelly Grape Jelly Mint Jelly Plum Jelly Raspberry Jelly Peach Cherry Jelly Breat & Butter Pickles Peach Chutney Cherry Chipotle Barbecue Sauce Corn Relish Dill Pickle Relish I feel elated that I've got those figured out. The Mint Jelly won't win much, if anything, because it's not as pretty as it should be but, doggone it, it tastes terrific! The rest, as always, is a crapshoot. Who knows! The barbecue sauce is mighty fine! The B&B's are killer! The Cherry Amaretto Jam is fabulous. The Nectarine Jam is very tasty but looser than I'd like. The Cherry Jam and Jelly are wonderful! The Apricot Butter is awesome. The Plum Jelly is quite beautiful. The Chutney is yummy. I've never made Pickle Relish, so what do I know? -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
"Melba's Jammin'" > wrote in message ... > Here's what I'll haul to the Fairgrounds on Monday for > exhibit/competition at the Great Minnesota Get-Together: > Apricot Butter > Apricot Jam > Blackberry Jam > Cherry Jam > Nectarine Jam > Peach Jam > Raspberry Jam > Strawberry Jam > Cherry Amaretto Jam > Blackberry Jelly > Grape Jelly > Mint Jelly > Plum Jelly > Raspberry Jelly > Peach Cherry Jelly > Breat & Butter Pickles > Peach Chutney > Cherry Chipotle Barbecue Sauce > Corn Relish > Dill Pickle Relish > > I feel elated that I've got those figured out. The Mint Jelly won't > win > much, if anything, because it's not as pretty as it should be but, > doggone it, it tastes terrific! The rest, as always, is a crapshoot. > Who knows! The barbecue sauce is mighty fine! The B&B's are killer! > The Cherry Amaretto Jam is fabulous. The Nectarine Jam is very tasty > but looser than I'd like. The Cherry Jam and Jelly are wonderful! > The > Apricot Butter is awesome. The Plum Jelly is quite beautiful. The > Chutney is yummy. I've never made Pickle Relish, so what do I know? WOW!!!!!!!!!!!!!!!!!! Good luck Barb but I doubt you will need it:)) |
That is quite an impressive list Barb and I'll be looking forward to hear
how you've done! Fingers crossed. Joyce |
In article >, "Ophelia"
> wrote: > "Melba's Jammin'" > wrote in message > ... > > Here's what I'll haul to the Fairgrounds on Monday for > > exhibit/competition at the Great Minnesota Get-Together: (entry list snipped for brevity) > > WOW!!!!!!!!!!!!!!!!!! Good luck Barb but I doubt you will need it:)) Heh! Who knows? The years I think I've got a bunch of sure things, I've come up short; last year I didn't hold much hope for most of it and walked away with almost every big award they were giving. Go figure. That it IS always a crapshoot is part of the fun. I'm a masochist. -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
"Melba's Jammin'" > wrote in message ... > Here's what I'll haul to the Fairgrounds on Monday for > exhibit/competition at the Great Minnesota Get-Together: <snip> > > I feel elated that I've got those figured out. The Mint Jelly won't win > much, if anything, because it's not as pretty as it should be but, > doggone it, it tastes terrific! The rest, as always, is a crapshoot. > Who knows! The barbecue sauce is mighty fine! The B&B's are killer! > The Cherry Amaretto Jam is fabulous. The Nectarine Jam is very tasty > but looser than I'd like. The Cherry Jam and Jelly are wonderful! The > Apricot Butter is awesome. The Plum Jelly is quite beautiful. The > Chutney is yummy. I've never made Pickle Relish, so what do I know? Break a beater Barb! Texas changed their rules this year. We are only allowed 10 entries. I managed 8 (Strawberry Jam, Peach Jam, Pear and Cherry Mincemeat, Barbecue sauce, cranberry relish, Key Lime Marmalade, sugar free grape jelly, and wild grape jelly) that I will take in next weekend but won't know the judging results for 2 weeks. The wild grape jelly from grapes growing near my new office. I brought in a jar with some honey wheat bread to test out on the at work guinea pigs. I'm amazed at the powers of observation of my co-workers. The reactions I got ranged from "you can make jelly out of those grapes outside?" to "what grapes outside?". :-D Sometimes it's all a crapshoot. Things I think are fantastic get diddley and things I think are so-so get first. You never know what the judges will like. Funny you mention Mint Jelly. I made some last year and thought it was too cloudy and I almost scratched it as an entry. Then the DH reminded me of the unwritten rule of the fair "You make it , you take it." It ended up getting first! Can't wait to hear your results! -- Peace and Love, Toni ^_^ The truth is out there. Trust no one. Deny everything. |
Good luck to you :)
Let us know how it goes! Best, Karen Melba's Jammin' wrote: > > Here's what I'll haul to the Fairgrounds on Monday for > exhibit/competition at the Great Minnesota Get-Together: > Apricot Butter > Apricot Jam > Blackberry Jam > Cherry Jam > Nectarine Jam > Peach Jam > Raspberry Jam > Strawberry Jam > Cherry Amaretto Jam > Blackberry Jelly > Grape Jelly > Mint Jelly > Plum Jelly > Raspberry Jelly > Peach Cherry Jelly > Breat & Butter Pickles > Peach Chutney > Cherry Chipotle Barbecue Sauce > Corn Relish > Dill Pickle Relish > > I feel elated that I've got those figured out. The Mint Jelly won't win > much, if anything, because it's not as pretty as it should be but, > doggone it, it tastes terrific! The rest, as always, is a crapshoot. > Who knows! The barbecue sauce is mighty fine! The B&B's are killer! > The Cherry Amaretto Jam is fabulous. The Nectarine Jam is very tasty > but looser than I'd like. The Cherry Jam and Jelly are wonderful! The > Apricot Butter is awesome. The Plum Jelly is quite beautiful. The > Chutney is yummy. I've never made Pickle Relish, so what do I know? > -- > -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a > couple pictures added to the 7/29 note on 8/5) |
"Melba's Jammin'" > wrote in message
... > Here's what I'll haul to the Fairgrounds on Monday for > exhibit/competition at the Great Minnesota Get-Together: It all sounds delicious -- can't wait to see how you did! Is the BBQ sauce recipe a secret, or might you share it? It sounds really yummy! Anny |
making the preserves fullfills my masochistic needs. thank goodness they taste so good in the middle of winter. Do they let you add green dye to the mint jelley? The recipes I've seen recommend it but I made it without last year. -- ------------------------------------------------------------------------------ William R Watt National Capital FreeNet Ottawa's free community network homepage: www.ncf.ca/~ag384/top.htm warning: non-FreeNet email must have "notspam" in subject or it's returned |
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In article >, "Anny
Middon" > wrote: > "Melba's Jammin'" > wrote in message > ... > > Here's what I'll haul to the Fairgrounds on Monday for > > exhibit/competition at the Great Minnesota Get-Together: > > It all sounds delicious -- can't wait to see how you did! > > Is the BBQ sauce recipe a secret, or might you share it? It sounds > really > yummy! > > Anny Recipe, huh? How about "guide"? :-) * Exported from MasterCook Mac * Cherry Chipotle Sauce - 2005 Recipe By : Barb Schaller (her very own she-dreamed-it-up-herself) Serving Size : 6 Preparation Time :0:00 Categories : Condiments Canning, Preserves, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 36 ounces frozen sweet cherries (3 bags Dole brand) 1 cup dried cranberries 2 ounces sun-dried tomatoes 3 canned chipotle peppers in adobo sauce 1 1/2 cups cider vinegar 1/2 cup fresh lime juice 2 cups sugar 1 teaspoon citric acid 1/2 teaspoon garlic granules or a couple cloves of peeled garlic 1 teaspoon crushed red pepper 1/2 teaspoon liquid smoke flavoring WHAT I DID: Ground the frozen cherries using fine plate on grinder. When they thawed, they were pureed. Ground the cranberries and tomatoes. Chopped the chipotles in small Cuisinart. Combined fruits in dutch oven and let stand a while. Added remaining ingredients and cooked slowly for about 30 minutes. Poured into blender container and pureed in a couple batches. Returned to boil and poured into jars, sealed, and processed. Pour into 6-8 prepared half pint jars. Process in a boiling water bath for 25 minutes. I picked that time based on BBB recipe for barbecue sauce and added 5 minutes for MN altitude. I didn't test the pH because it seems clear to me that it's acidic enough for safe BWB processing. - - - - - - - - - - - - - - - - - - NOTES : This has a nice sneaky heat to it. Not too much. Entered in the 2005 MN State Fair, Gedney Spicy Barbecue Sauce lot. The 2004 version was a little different -- it involved some blackberry and cherry jellies that hadn't sealed well and I wanted them out of the fridge. I also used pectin in the 2004 version. My original inspiration for this was some Harry & David brand cherry chipotle sauce. It was some good. _____ -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
"Melba's Jammin'" > wrote in message
... > In article >, "Anny > Middon" > wrote: > >> "Melba's Jammin'" > wrote in message >> ... >> > Here's what I'll haul to the Fairgrounds on Monday for >> > exhibit/competition at the Great Minnesota Get-Together: >> >> It all sounds delicious -- can't wait to see how you did! >> >> Is the BBQ sauce recipe a secret, or might you share it? It sounds >> really >> yummy! >> >> Anny > > Recipe, huh? How about "guide"? :-) Recipe duly saved in my "must try" file. Many, many thanks. Anny |
"Melba's Jammin'" > wrote in message ... > > NOTES : This has a nice sneaky heat to it. Not too much. > Entered in the 2005 MN State Fair, Gedney Spicy Barbecue Sauce lot. > Barb, Speaking Gedney, they have made their way all the way down to the great state of Texas. The DFW area Albertsons stores has the State Fair Pickles but not the Jams yet. -- Peace and Love, Toni ^_^ The truth is out there. Trust no one. Deny everything. |
In article > , "Toni"
> wrote: > "Melba's Jammin'" > wrote in message > ... > > > > NOTES : This has a nice sneaky heat to it. Not too much. > > Entered in the 2005 MN State Fair, Gedney Spicy Barbecue Sauce lot. > > > > Barb, > Speaking Gedney, they have made their way all the way down to the great > state of Texas. The DFW area Albertsons stores has the State Fair Pickles > but not the Jams yet. Hot diggety! Thanks for that info, Toni. Someone once ran into my jam at an Albertson's in Tulsa some years ago. Those State Fair pickles are pretty darned good, BTW! -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
as always you'll do great!
Vicky |
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