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jam:see jelly and jamjelly and jam,
gelatinous, sweet food prepared by preserving fresh fruits. Since most fresh fruits contain about 80% water and from 10% to 15% sugar, they are subject to fermentation. They may be preserved by adding sugar and reducing the water content.
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John and Martin. An interpreted FORTH-like graphics language by John Warnock and Martin Newell, Xerox PARC, 1978. JaM was the forerunner of both Interpress and PostScript. It is mentioned in PostScript Language reference Manual, Adobe Systems, A-W 1985.
A condition on a network where two nodes transmitting simultaneously detect the collision and continue to transmit for a certain time (4 to 6 bytes on Ethernet) to ensure that the collision has been detected by all nodes involved.