I think so, too, though I'm surprised they allow foods like spaghetti sauce and vegetables without providing any instructions or criteria for preparation. Unless they're judging purely on headspace, consistency, color, etc. and not tasting, somebody may be at risk. And nut butters (which are not cannable AFAIK, according to current USDA regs) are included with fruit butters. Totally different products. So looking at the rather loose parameters, I think you're covered. Heck, with the lemon you could probably put it in the marmalade section also. But if you want to be 100% confident, email the organizer listed at the top. Then you don't have to worry about it. Carol

Years ago I adapted a honey lemon jelly to add lemon thyme, but I can't find the recipe, darn it! But there is a recipe in the Ball Blue Book of canning for lemon mint jelly and mint jelly. I'll bet you could sub cider vinegar and purple basil and get a good jelly. Here's that recipe: Lemon Mint Jelly from Ball Blue Book of Canning 1 1/2 cups lemon juice (try vinegar) 1 1/2 cups water 1 cup firmly packed mint leaves (use basil) 1 package powdered pectin 4 1/2 cups sugar Pour boiling water over basil, let steep for one hour. Press juice from the leaves to extract it all. Combine lemon juice (or vinegar) and basil extract in a med. saucepan. Stir in pectin, bring to a rolling boil. Add sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Pour hot into hot sterilized jars, leaving 1/2 inch head space. (At this point I'd insert a decorative fresh basil leaf or basil flower (washed of course). Adjust caps. Process 5 minutes in a boiling water bath. Yields about 4 half pints. Maybe I'm wrong though, maybe you can't just sub cider vinegar for lemon juice. I know the acidity of such things does vary. I think it would be worth an experiment. Here's a recipe for Apple Herb Jelly from the Sunset Home Canning Book that could maybe be adapted. I have used this one as well. 2 cups bottled filtered unsweetened apple juice 1/3 cup dry basil 3 TLSP lemon juice 3 1/2 cups sugar 1 pouch liquid pectin Bring apple juice to a boil in a heavy bottomed saucepan. Remove from heat, stir in basil and cover. Let stand for 2 hours. Pour mixture through a jelly bag or a cheese-cloth lined colander. Squeeze out and reserve all liquids. Discard herbs. Rinse pan and return all liquids to the pan. Stir in lemon juice and sugar. Bring to a biol over high heat, stirring constantly. Pour in pectin all at once, bring to a full rolling boil, and boil, stirring, for 1 minute. Remove from heat and skim off any foam. Ladle hot jelly into hot, sterilized half pint jars, leaving 1/4 inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process for 5 min. in BWB. (Can also add decorative leaves to this jelly). And last but not least, Garlic or Shallot Jelly that could also probably be fiddled with to make basil jelly. Also from Sunset Home Canning Book. Since this recipe is huge, I might try halving it. 1/2 cup finely chopped garlic or shallots (This is where I'd add the purple basil, either all of the 1/2 cup or some of it.) About 3 cups white wine vinegar (5% acidity) I'm not sure if you could sub cider vinegar. 1 1/2 cups water 6 cups sugar 2 pouches (3 oz. each) of liquid pectin Combine garlic or shallots and 3 cups of the vinegar and a 2 - 2.5 quart pan. Bring to a simmer over med. heat. Simmer gently, uncovered, for 15 minutes. Remove from heat, pour into a glass jar. Cover and let stand for 24 - 36 hours at room temperature, then pour through a fine strainer into a bowl, pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible. Discard residue. Measure liquid, if necessary, add vinegar to make 2 cups, or boil to reduce to 2 cups. In a heavy-bottomed 8-10 quart pan, mix flavored vinegar, water and sugar. Bring to a full rolling boil over med. high heat, stirring. Stir in pectin all at once, return to a full boil and boil for 1 minute. Remove from heat, skim foam, ladle into hot sterilzed jars, etc., leaving 1/4 inch head space (can add decorative basil leaf). Process 5 min. in BWB. Let stand for a few days before using. All of these recipes are kind of tricky, don't lessen any of the acid ingredients or increase any of the herbs or garlic or water. Also dealing with pectin can be an adventure, doesn't always set. If doesn't set, use for salad dressing, mixed with mayo or olive oil. Ask me how I know, lol! As for the FROG jam, I'd get a box of pectin and follow the recipe for "fruit jam" using a mix of the fruits and ginger to taste in the measure called for in the recipe. Have fun! Check back here if you have any questions about making jam or jelly.

Was taking zinc, calcium and magnesium as a single pill. Had very high CPK levels after short time. It appeared to be from also taking colestrol meds. CPK is muscle related and mine were very sore. Was gargling with 26% alcohol mouthwash, but way too much irritation. Salt water sooths a few seconds and then the sharp pains are back again with a vengence. Bakin soda was also tried and had no effect. Its almost like very time I swallow that its grinding something into that sore spot. Unreachable and not visable, as its above the uvula way up behind it. Allerges, sulfa, ragweed, and so many meds that I take that its back up to 22 a day, of all different pills. will try the peroxide next. Infections of any kind are very bad now, due to the Prednisone side effects. Last time (1980's) it was PCP phneumonia and a severly bleeding ulcer that needed 3 units of blood, and that very nasty thrush. All nighmares to say the least.

My friend was amazed at how big the dough grew after it was in his fridge a few hours. I think he's planning on making a big 16 inch diameter pizza as thats the stone size I have him. My current pizza stone is 20 inches, and just barely fits in my oven front to back. For the Pomona, I found that when I plan to add it to the liquid, its usually mixed and dissolved slightly in my blender, using some of juices of the jelly. Once blended, it looks like liquid Certo, and is quite thick. Its easily poured into the boiling juices. After a few minutes to totally dissolve it in the boiling juices, I add the calcium water. Even though you really don't need all of the calcium, I usually mix it all in if I am using a whole box of Pomona. Never saw a rubbery jelly yet, and for the slightly extra calcium, it doesn't seem to change the flavor, unless you have a really good set of taste buds. Even for that, calcium is good for you.