I haven't followed many of these recipe threads, inquiring minds want to know: What kind of chowdah can we hope C will bring? HINT noted, thus I'm not hijacking, much ;-) I'm talking a single combo jelly to be used as a condiment. Annette, You & I may well be the only 2 on this thread who have access to quince (I grow 'cuz it's a lovely shrub with forceable branches in late spring), the fruit has a high pectin content, so gels readily, but we will admit it's inedible on its own, too sour? Tart apples are also good. --Pepper Jelly-- Take your Paradise Jelly recipe & method, omit cranberries, add 2+ Tbsp minced jalapenos. (That's mild, I go 4 Tablespoons, a confessed hot-a-holic) Needless to say, but I will: wash hands thoroughly with soap after handling hot peppers, before rubbing eyes. Reduce sugar to 2-1/2 -3 cups (to taste, it's a savory). Some folks add 2 drops of green or red food coloring right before bottling, but I'm a purist. Expect only 4 cups; I do in 4 oz. jars. Good as a chicken baste. For cracker spread maybe 1 part jelly to 2 parts cream cheese. Variation: forget peppers, use lots of mint instead. Good on lamb. You've found me out: I'm a seat-of-the-pants cook when it comes to exact recipes except baking. I season to taste, keeping in mind that both sweet and hot flavors are more pronounced when made than when served cooler. Great tip about the string in paraffin, Annette: I now use the self-sealing lids, but used to wash the wax and reuse. Ana

I interested in swapping for plants or seeds...please email me directly. Thanks.

Mash the plums, add just enough water to cover them and boil until softened. Then you will need to strain the liquid to remove the seeds and skins to make jelly. Use a jelly bag or some muslin (washed) or several layers of cheesecloth to strain it all. Measure how much juice you end up with and add amount of sugar needed and the pectin. Linked the instructions below. Dave Here is a link that might be useful: NCHFP - Plum Jelly

What I can't understand is why anyone would waste the time making or eating it. I think it is one of the old never-waste-anything recipes from pioneer days, an excuse to eat sugar water. Plus it is supposed to be made with old red cob field corn, not sweet corn cobs. Because all you are actually canning is flavored water. The instructions make it very clear that you cannot squeeze or press the cobs and must allow free, well-strained dripping only. In other words there is a high level of air and O2 exposure. Dave Here is a link that might be useful: Corn Cob jelly - NCHFP