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Thread: Output

  1. #1
    Melba's Jammin' Guest

    Default Output

    I had several boxes of a combination product * sugar and pectin (I think
    the Brits have something called "jam sugar" that is this) that have been
    in the basement for a few years and I decided to see if they would still
    do the job. They did. :-0)

    Last night I made 15 jars (a couple different sizes) of
    Cherry-Strawberry jam and 15 jars (2 sizes) of plum jelly.

    The plum jelly was made from juice I froze in August 2008 and was a
    regular pectin-sugar recipe (not the combination stuff). Gorgeous stuff.

    The local senior center is having their semi-annual fundraiser on
    Thursday and I'll put $6.25 price tags on the half pint jars of the
    various jams I'll donate. I donated 13 jars to my church event a
    couple weeks ago and they all sold. I keep wondering what the tipping
    point is where someone says "Are you nuts?" at the price. LOL!!
    --
    Barb,
    http://web.me.com/barbschaller September 5, 2011

  2. #2
    George Shirley Guest

    Default Re: Output

    On 11/15/2011 9:06 AM, Melba's Jammin' wrote:
    > I had several boxes of a combination product * sugar and pectin (I think
    > the Brits have something called "jam sugar" that is this) that have been
    > in the basement for a few years and I decided to see if they would still
    > do the job. They did. :-0)
    >
    > Last night I made 15 jars (a couple different sizes) of
    > Cherry-Strawberry jam and 15 jars (2 sizes) of plum jelly.
    >
    > The plum jelly was made from juice I froze in August 2008 and was a
    > regular pectin-sugar recipe (not the combination stuff). Gorgeous stuff.
    >
    > The local senior center is having their semi-annual fundraiser on
    > Thursday and I'll put $6.25 price tags on the half pint jars of the
    > various jams I'll donate. I donated 13 jars to my church event a
    > couple weeks ago and they all sold. I keep wondering what the tipping
    > point is where someone says "Are you nuts?" at the price. LOL!!

    I've seen mayhaw jelly go for $12.00 a pint around here so you're not
    out of line for homemade jellies and jams. I bought one as my efforts at
    mayhaw jelly always end up as mayhaw syrup.

    One lady comes to our churches artisan fair and sells various jellies in
    half-pints and gets $7.00 a pop for them, always sells out. Gives me
    delusions of making some jelly of some kind of the next fair. Probably
    would make more money than we did on Miz Anne's art, some folks just
    don't see the idea of "original" art works, would rather buy a print at
    Wally World. An almost exact quote from one "lady."

  3. #3
    songbird Guest

    Default Re: Output

    Melba's Jammin' wrote:

    > I had several boxes of a combination product * sugar and pectin (I think
    > the Brits have something called "jam sugar" that is this) that have been
    > in the basement for a few years and I decided to see if they would still
    > do the job. They did. :-0)
    >
    > Last night I made 15 jars (a couple different sizes) of
    > Cherry-Strawberry jam and 15 jars (2 sizes) of plum jelly.


    what kind of cherries?


    > The plum jelly was made from juice I froze in August 2008 ‹ and was a
    > regular pectin-sugar recipe (not the combination stuff). Gorgeous stuff.


    how did you freeze it?


    > The local senior center is having their semi-annual fundraiser on
    > Thursday and I'll put $6.25 price tags on the half pint jars of the
    > various jams I'll donate. I donated 13 jars to my church event a
    > couple weeks ago and they all sold. I keep wondering what the tipping
    > point is ‹ where someone says "Are you nuts?" at the price. LOL!!


    considering the cost of jars, ingredients and
    the time spent if it's a fundraiser, raise funds!


    songbird

  4. #4
    Melba's Jammin' Guest

    Default Re: Output

    In article <[email protected]>,
    songbird <[email protected]> wrote:

    > Melba's Jammin' wrote:
    > > Last night I made 15 jars (a couple different sizes) of
    > > Cherry-Strawberry jam and 15 jars (2 sizes) of plum jelly.

    >
    > what kind of cherries?


    Northstar. Born at the University of Minnesota, hardy for our winters.
    >
    >
    > > The plum jelly was made from juice I froze in August 2008 ‹ and was a
    > > regular pectin-sugar recipe (not the combination stuff). Gorgeous stuff.

    >
    > how did you freeze it?


    In heat-sealable (not vacuum) bags. I freeze them flat, then put them into
    a box in the freezer, like books in a bookshelf. :-0)


    > > The local senior center is having their semi-annual fundraiser on
    > > Thursday and I'll put $6.25 price tags on the half pint jars of the
    > > various jams I'll donate. I donated 13 jars to my church event a
    > > couple weeks ago and they all sold. I keep wondering what the tipping
    > > point is ‹ where someone says "Are you nuts?" at the price. LOL!!

    >
    > considering the cost of jars, ingredients and
    > the time spent if it's a fundraiser, raise funds!
    >
    >
    > songbird


    Sales were miserable � maybe 10 jars sold. That tipping point
    may have been reached. :-)
    --
    Barb,
    http://web.me.com/barbschaller September 5, 2011

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