Table of Contents

Page 4. 6. 7. 8. 9. !. . #. '. 4. +. 6. 7. 8. 9. #!. # . ##. #'. #4. #+. #6. #7. #8. #9. '!. ' . '#. ''. '4. '+. '6. T itle About Jams Jellies & Preserves Ambrosial Jam Apple Maple Jam Apple Preserves Apricot Jam Apricot "ite Jam Apricot Preserves Apricot$ %range & Almon& Jam Apricot()ate Jam Apricot(*aisin Jam Apricot(*aspberr, Jam Apricot- %range & Almon& Jam .anana Jam .err, C/ristmas Jam .lac0berr, Jam .lac0berr, Preserves .laeberr, Jam .lueberr, Jam .lueberr, %r 1uc0leberr, Jam .lueberr,(C/err, Jam .lueberr,("emon Jam .lueberr,(*/ubarb Jam Cantaloupe Jam Carrot Jam C/err, & *aspberr, Jam C/err, An& *aspberr, Jam C/err, 2ree3er Jam C/err, Jam C/err, Pineapple Jam C/err, Pineapple Jam C/err, Preserves Citron Preserves

'7. '8. '9. 4!. 4 . 4#. 4'. 44. 4+. 46. 47. 48. 49. +!. + . +#. +'. +4. ++. +6. +7. +8. +9. 6!. 6 . 6#. 6'. 64. 6+. 66. 67. 68. 69. 7!. 7 . 7#. 7'. 74. 7+. 76. 77. 78. 79. 8!. 8 . 8#.

Concor& 4rape Jam Coo0e& 5tra6berr, Jam Coo0e& 5tra6berr, Jam ( Certo "i7ui& Cranberr, Preserves Cranberr,(%range Jam Cranberr,(*aspberr, Preserves )rie& 2ig Jam )utc/ Apple Pie Jam 8nglis/ Jam Tarts 2ig Jam 2ig Jam 9it/ 1one, 2ig Preserves 2ig Preserves :5,0o 4l,0o; 2ig(5tra6berr, Jam 2ramboise *aspberr, Jam 2ree3er 5tra6berr, Jam 2ree3er 5tra6berr, Jam # 2res/ 5tra6berr, Jam 2ruit(56eetene& 5tra6berr, Jam 4arlic Jam 4inger Peac/ Jam 4ooseberr, Jam 4ran&ma 1o6ar&<s Tomato Jam 4rape Jam 4ree0 5our C/err, Preserves 4reen Tomato Jam 4roun& C/err, Jam 1one,e& Peac/ Preserves 1ot Pepper & Tomato Jam =nstant *aspberr, Cor&ial Jam =slan& Jam >i6i )ai7uiri Jam "ebanon Count, */ubarb Jam "o6(5ugar *efrigerator 5tra6berr, Jam Mango Jam Micro6ave C/err, Preserves Micro6ave Jam Micro6ave 5tra6berr, Jam Moc0 *aspberr, Jam Moc0 5tra6berr, %r *aspberr, Jam Mrs. Jo/nson<s Peac/ Preserves Musca&ine 1abanero Jam ?ectarine An& *aspberr, Preserves ?o Coo0 .lueberr, 5tra6berr, Jam ?o Coo0 Peac/, %range Jam ?o Coo0 5tra6berr, >i6i Jam

8'. 84. 8+. 86. 87. 88. 89. 9!. 9 . 9#. 9'. 94. 9+. 96. 97. 98. 99. !!. ! . !#. !'. !4. !+. !6. !7. !8. !9. !. . #. '. 4. +. 6. 7. 8. 9. #!. # . ##. #'. #4. #+. #6. #7. #8.

?o(Coo0 Apple *aspberr, Jam ?o(Coo0 4eorgia Peac/berr, Jam ?o(Coo0 "ig/t .ananaberr, Jam ?o(Coo0 Peac/ Jam ?o(Coo0 5tra6berr, 2ree3er Jam ?o(Coo0 5tra6berr, Jam %riental */ubarb Jam Peac/ Jam Peac/ Preserves Peac/ */ubarb Jam Pear & 4inger Jam Pear(Apple Jam Pineapple Apricot Jam Pineapple(Apricot Jam Pump0in Jam Pump0in Preserves Putting @p Aour Preserves Buic0 5pice& Peac/ Jam *aspberr, Jam *e& *aspberr, Jam */ubarb An& 2ig Preserves */ubarb$ *ose$ & 5tra6berr, Jam */ubarb(5tra6berr,(Jam *ipe 4rape Jam *ipe Tomato Jam *oaste& 4arlic Jam *ose 1ip Jam *ose Petal Jam 5ambuca *omana Jam 5/errie& Pear & Cranberr, Jam 5metani0 ( .err, Jam & 5our Cream Pie 5pice& C/err, %range Jam 5tra6berr, & Apple Jam 5tra6berr, 4ooseberr, Jam 5tra6berr, Jam 5tra6berr, "i7ueur Jam 5tra6berr, Preserves 5tra6berr,(>i6i Jam 5ugar 2ree 5tra6berr, Jam 56eet .anana Jam 56eet %nion Jam T/e 4eorgia Peac/berr, ?o Coo0 Jam Tomato Jam 9atermelon Preserves 9atermelon *in& Preserves Cucc/ini Jam

About Jams$ Jellies & Preserves

The less sugar you use the greater the flavor impact of the fruit. If honey is used there will be a flavor change and the jellies/jams must be cooked longer. If you use artificial sweeteners use only the Cyclamate type to avoid bitterness and follow the manufacturer's instructions. Cooked down jellies in which the juice is extracted by the open kettle method contain !" fruit versus commercial products #pressure cooked to extract more juice but pectin destroying$ with only %&" 'elly( has great clarity from dripping the cooked fruit through a cloth before adding sugar and finishing. 'ams) *utter and +astes( are whole fruit purees of increasing density. ,armalades) +reserves and Conserves( are bits of fruit in a heavy syrup. -igh +ectin .ruits( /pples) Crabapples) 0uinces) 1ed Currants) 2ooseberries) +lums and Cranberries. These need no additional pectin. If you get syrupy jelly you used too much sugar or did not cook the juice long enough after adding the sugar. 3ow +ectin .ruits( 4trawberries) *lueberries) +eaches) /pricots) Cherries) +ears) *lackberries) 1aspberries) 2rapes) +ineapple and 1hubarb. These re5uire combining with high pectin fruits or adding a commercial pectin. To Test +ectin Content( +ut 6 tbl cooled fruit juice in a glass. /dd an e5ual amount of grain alcohol and shake gently. The alcohol will bring the pectin together in a gel. If a large amount of pectin is present it will appear in a single mass or clot when poured from the glass. 7se e5ual amounts of juice and sugar. If the pectin collects in several small particles use have as much sugar as juice. To sterili8e jelly glasses( fill jars 9/% full of water and place them in a shallow pan partly filled with water. 4immer 6& min and then keep hot until filled. If the lids are placed on the steaming jars they will be sterili8ed simultaneously. Tips( :7se enamel or stainless steel pots not aluminum or copper. :;n average) use 9/% c sugar to 6 c fruit or juice depending on pectin content#see above$. :<ery acid fruits can tolerate a whole c of sugar. :4terili8e jars and seal tightly.

:.or fruit that tends to discolor add lemon juice or /scorbic acid. :=eep in a cool dark place but do not refrigerate. ,aking 'am( is easiest and most economical as it needs only one cooking step and uses the pulp. ,easure the fruit. In putting it in the pan) crush the lower layers to provide moisture until more is drawn out by cooking or add a little water. 4immer the fruit until it is soft. /dd sugar and stir until dissolved. *ring to a boil) stirring to avoid sticking. 1educe heat and cook until thickened: up to 6/> hr. ,aking +reserves and Conserves( +lace fruit in a pot with an e5ual amount of sugar in layers ending with sugar on top and allow to rest overnight. *ring slowly to a boil and simmer until fruit is translucent. ?rain fruit and put in sterile jars. 4immer syrup longer if necessary to thicken it and pour over fruit. 4eal and store. ,aking juice for jelly( @ash and drain fruit. +rick or crush the fruit. /dd water if fruit is not juicy enough eg. apples. /dd enough to the kettle that you can see it through the fruit but the fruit is not floating. Cook uncovered until the fruit is soft and loosing its color. -ave ready a jelly bag #several layers of cheese cloth$ . @et it) wring it out and line a strainer with it. 3et the juice drip through without s5uee8ing it as this muddies and flavors the jelly. This juice can be kept up to months before proceeding by free8ing or canning it. ,aking jelly( ,easure the strained juice and put it in an enamel or stainless steel pan. 4immer & min. 4kim off froth. ,easure and warm sugar in a pan in the oven and add it. 4tir until dissolved. Cook at a gentle simmer until the point of jelling. To test) place a small amount of jelly on a spoon) cool it slightly and let it drop back into the pot from the side of the spoon. /s the syrup thickens) > large drops will form along the edge of the spoon. when these two drops run together and fall as a single drop the AsheetingA stage has been reached: >>! to >>> deg . and the jelly will be firm when cooled. It can take anywhere from 6! to 9! min for jelly to reach this stage depending on the fruit and the amount of sugar. Take the jars from the sterili8ing bath and invert on a cake cooler. They should be hot but dry when filled. .ill to 6/%A from the top. Cover with melted paraffin 6/BA deep.

*oaste& 4arlic Jam % heads garlic) large roasted 6 and peeled > teaspoon olive oil 6 tablespoon fresh lemon juice 6/> teaspoon kosher salt 6 tablespoon Italian parsley) coarsely 6 chopped 6 cayenne pepper) pinch 6 ground pepper) fresh 6. Chop garlic with knife until it forms a paste. >. +lace in a bowl) add remaining ingredients. 4tir to blend. 9. 7se for bruschetta) pi88a or grilled meats. Cield >/9 cup.

Ambrosial Jam B peaches) peeled 9 large oranges 6 pulp of 6 med. cantaloupe 6 lemon 6 DB 6/> o8.E can crushed 6 pineapple 6 sugar Chop all ingredients fine. +ut oranges through food chopper. Combine all with 9/% cup sugar for every 6 cup of fruit. ,ix well and let stand overnight. Fext morning) gently cook mixture 6 hour) stirring fre5uently. +our into hot jars and seal. ,akes B pints.

Apple Maple Jam 9 5uart finely chopped apples Dabout cup sugar 6 cup maple syrup 6 teaspoon cinnamon 6/> teaspoon allspice 6/> teaspoon nutmeg 6/% teaspoon cloves poundG dsE

Combine all ingredients in a large sauce pot. *ring slowly to a boil. Cook rapidly to jellying point. /s mixture thickens) stir fre5uently to prevent sticking. +our hot into hot jars) leaving 6/% inch head space. /djust caps. +rocess 6! minutes in boiling water bath. Cield( about B half pints.

Apple Preserves cup peeled:cored:sliced apples 6 tablespoon lemon juice 6 lemonG thinly sliced % cup sugar 6 cup water 6 pkg pectin > teaspoon ground nutmeg This is F;T jam. I like to use these warmed as a side dish Dlike escalloped applesE. This is from the *all *lue *ook. ,ix apples) water) lemon juice in large pot. 4immer covered 6! min. 4tir in pectin and bring to full rolling boil) stir fre5uently. /dd lemon slices/sugar and bring to full rolling boil again and boil for 6 min) stir fre5uently. 1emove from heat and add nutmeg. +our into hot jars or cool and put into free8er containers. If canning) process 6! min in boiling water bath. Cield half pints. I. .1HHIIF2) ,/=H 471H C;7 C;;3 .I14T) IT @I33 *H -;T HF;72- T; ,H3T +3/4TIC J

Cranberr, Preserves > medium apples 9 cup sugar 9/% cup water % 6/> cup cranberries 6 tablespoon grated lemon peel 6/% cup creme de cassis +eel) core and coarsely dice apples. -eat sugar and water in heavy large saucepan over low heat) swirling pan occasionally) until sugar dissolves. /dd cranberries) apples and lemon peel. *ring to boil. 1educe heat to medium and cook until consistency of thick jam) stirring fre5uently) about >! minutes. 4tir in cassis to taste. Cool completely before serving. DCan be stored in refrigerator 6 month.E

Cranberr,(%range Jam % cup D6 lbE fresh or fro8en cranberries 9 cup water 9/% cup orange juice 6/% cup lemon juice % cup sugar > pouches certo li5uid pectin +lace cranberries and water in a heavy:bottomed B:6! 5t pan. *ring to a boil over high heatG reduce heat and simmer) uncovered) until berries begin to pop Dabout 6! minutesE. ?rain well) reserving li5uid. +lace cranberries in a blender or food processor and whirl until smoothG add enough of the reserved li5uid to berries to make % cups. 1eturn berry puree to pan. 4tir in orange juice) lemon juice) and sugar until well blended. *ring to a full rolling boil over high heat) stirring constantlyG then boil) stirring for one minute. 1emove from heat and stir in pectin all at once. 4kim off any foam. 3adle hot jam into hot) sterili8ed half:pint jars) leaving 6/%A head space. @ipe rims and threads clean) seal) blah) blah) blah. +rocess for & minutes in boiling water bath. ,akes about half pints.

Cranberr,(*aspberr, Preserves cup raspberries D9 pintsE > 6/> cup sugar 9 cup cranberries D6> o8. bagE 6/% cup fresh orange juice 6 grated 8est of 6 orange 4tir together the raspberries and 6 cup of the sugar in a medium bowl and let stand for 6 hour. 4tir the cranberries and the remaining sugar together in a nonreactive shallow preserving pan and place over high heat. 4tir constantly so the sugar does not burn until the cranberries begin to release juice) about & minutes. Continue cooking until all the cranberries have popped and the mixture is syrupy and comes to a boil. 4kim off any foam that forms on top and continue to cook and stir until the mixture thickens) about 6! minutes more. /dd the raspberries and all their juice and cook for 6! minutes more. 4tir in the orange juice and 8est. 1emove a small amount of the jam to a saucer and place in the free8er for & minutes. If the mixture wrinkles when pushed to one side) it is ready. If not) continue cooking for & minutes and retest. @hen the preserves are the right consistency) turn down the heat to a simmer and ladle into hot sterili8ed jars. @ipe the rims clean with a damp towel and seal with new lids and metal rings. +rocess in a hot:water bath for & minutes. 1emove) cook) check seals) label) and store. ,akes % one pint jars.

)rie& 2ig Jam >B o8 dried figs & cup G water 6/> cup fresh lemon juice 9 cup sugar 6 seeds from juiced lemons 6 teaspoon ground cardamom 6 tablespoon dark rum +lace figs in % 5t pot. /dd all water) cover pot) bring to a boil and remove pot from heat. 3et the pot of figs sit for at least an hour to plump them. 1emove figs from the dark water with a slotted spoon. 1eserve the water. Cut stems off figs with scissors and chop figs medium coarse by hand or in a processor. /dd lemon juice and sugar to the fig water. 4et water to a second boil) then reduce heat and let simmer for &:6! minutes. Tie up seeds into a cheesecloth bundle and drop in fig water. ?rop the chopped figs into the fig water. *ring fig jam to another boil) then let simmer for 6&:>! minutes. 'am should be slightly thickened. 1emove from heat. Take out the cheesecloth bag. 4tir in the rum and cardamom well. 3adle into 6 pint jars D6/> pint works) tooE) leaving 6/%A head space. 4eal jars according to manufacturer's instructions. +rocess jars for 6& minutes in a boiling water bath. Cield( /bout % pints.

2at(2ree Jam 4ranola 6! cup rolled oats 6 teaspoon salt 6 teaspoon vanilla 6/% cup honey 6 6!:o8 jar Dapricot or any 6 flavorE jam ,ix together thoroughly in a large bowl) using your hands. 4pread this mixture out on a large cookie sheet) and bake at 9&! for about a half hour until it's starting to brown) taking it out every five minutes or so to stir it around.

2res/ 5tra6berr, Jam cup strawberries :: sliced > boxes pectin 6 9/% cup honey > tablespoon lemon juice In saucepan) combine strawberries and pectin) mashing or crushing berries to blend completely. *ring mixture to a boil. *oil hard for one minute) stirring constantly. /dd honey and lemon juice. 1eturn to a rolling boil for five minutes) stirring constantly. 1emove from heat. 4kim off foam. 3adle into hot sterili8ed jars. 4eal. ,akes eight 6/> pints.

4inger Peac/ Jam % 6/> cup prepared fruit Dabout 9 6/% lbs fullG ly ripe peachesE 6/% cup finely chopped crystalli8ed ginger cup sugar 6 box sure:jell fruit pectin +eel and pit peachesG finely chop or grind. ,easure % 6/> cups into : to B:5uart saucepotG add ginger. ,easure sugar and set aside. ,ix fruit pectin into fruit in saucepot. +lace over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. * ring to a full rolling boil and boil 6 minute) stirring constantly. 1emove from heat and skim off foam with metal spoon. 3adle 5uickly into hot jars) filling within 6/B inch of tops. @ipe jar rims and threads. Cover with two:piece lids. 4crew bands tightly. Invert jars for & minutes) then turn upright. /fter 6 hour) check seals.K K;r follow water bath method recommended by 74?/. ,akes about B D6 cupE jars

4ooseberr, Jam 6 lb gooseberries 9/% lb sugar 4tem gooseberries and wash carefully. ?rain. /dd sugar. -eat very slowly in a covered container until juice begins to form. 7ncover and boil until juice sheets from spoon.

4ran&ma 1o6ar&<s Tomato Jam 6/> orange 6/> lemon 9 cup tomatoesG peeled) chopped about 6 9 6 pkg pectin crystalsG &L g % 6/> cup sugar) granulated -alve and seed orange and lemon. In food processor) finely shop fruit with rind. Transfer to heavy saucepanG add tomatoes and bring to a boil. 1educe heat and simmer for 6! minutes or until rind is tender. 4tir in pectin. 1eturn to boilG boil for 6 minute) stirring. 4tir in sugarG bring to a full rolling boil. *oil) stirring) for 6 minute. 1emove from heat and skim off foam. +our into hot sterili8ed jars) leaving 6/% inch head space. 4eal jarsG process in boiling water bath for 6! minutes. 4tore in cool) dark) dry place. ,/=H4( /*;7T & C7+4

4roun& C/err, Jam > lb ground cherriesG B c husked % cup sugar 6 cup water > lemonsG grated rind M juice -usk and wash the ground cherries carefully. ,easure the sugar and water into a large kettle. *ring to a full rolling boil) and boil for > minutes. /dd the cherries) lemon rinds) and juice. *ring to a full rolling boil again) reduce heat and simmer for & minutes. 1emove from heat) cover with a clean towel) and let stand overnight. Fext day) return to the heat) and again bring to boil. 1educe heat and cook gently until transparent Dabout 6& minutesE. Immediately pour into hot) sterili8ed glasses seal at once. Cields & to cups.

=nstant *aspberr, Cor&ial Jam 6> o8 raspberry jam 6 tablespoon to > chambord or other 6 raspberry li5ueur 4tir li5ueur into jamG cover and refrigerate at least one day to allow flavors to meld.

=slan& Jam % cup cantaloupe) peeled and 6 diced 9 oranges) peeled and diced 6/% cup lemon juice % cup sugar 6 teaspoon lemon rind 6 teaspoon orange rind 6/> teaspoon salt 9 cup bananas Combine cantaloupe) oranges) and 6/% cup lemon juice in heavy saucepan. *ring to a boil and simmer for 6& minutes. /dd sugar) lemon rind) orange rind) and salt. Continue simmering for 9! minutes. /dd 9 cups sliced bananas and continue simmering for an additional 6& minutes. +our into jelly jars and cover with paraffin. Can be fro8en. Cield B D ounceE jars.

Pear & 4inger Jam > lb pears % o8 D6/> cupE preserved ginger > lb D& 6/9 cupsE sugar 6 6/% cup water 6 o8 D6E fresh ginger 6 juice of > lemons ,akes > lbs +eel) core and dice the pears. Cut the preserved ginger into small chunks. +ut all the ingredients into a preserving kettle and stir over a gentle heat until the sugar has dissolved. *ring to a boil and boil rapidly for about t 6! minutes) stirring occasionally) or until setting point is reached. 1emove the piece of fresh ginger) lift out the fruit with a slotted spoon and place in hot clean jars. 1apidly boil the syrup to reduce for a few minute s) then pour over the fruit to cover. Cover and process) then complete seals and cool.

Pear(Apple Jam > cup finely chopped pears Dpeeled M coreG dE 6 cup finely chopped apples Dpeeled M corG edE 6/> cup sugar 6/% teaspoon ground cinnamon 6/9 cup bottled lemon juice o8 li5uid pectin Cield( /bout L to B half:pints +rocedure( Crush apples and pears in a large saucepan and stir in cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat) stirring constantly. Immediately stir in pectin. *ring to a full rolling boil and boil hard 6 minute) stirring constantly. 1emove from heat) 5uickly skim off foam) and fill sterile jars leaving 6/%:inch head space. /djust lids and process as recommended in Table 6. Table 6. 1ecommended process time for +ear:/pple 'am in a boiling water canner. 4tyle of +ack( -ot. 'ar 4i8e( -alf:+ints. +rocess Time at /ltitudes of ! : 6)!!! ft( & min. 6)!!6 : )!!! ft( 6! min. /bove )!!! ft( 6& min.

+ineapple:/pricot 'am >! o8 pineappleG crushed) 6 cn o8 maraschino cherriesG 6 jar)K B o8 dried apricotsG cut into 6/% 6/% cup water 9 6/> cup sugar > tablespoon lemon juice 9 o8 fruit pectinG li5uid)6 pouch K ?rain) reserving 6/9 cup of the syrup) the cherries and cut up in small pieces. -eat the pineapple) with the syrup) the reserved cherry syrup) the apricots and the water to boiling in a ?utch oven) stirring occasionally then reduce the heat and cover. 4immer) stirring occasionally) until the apricots are tender) about 6! minutes. 4tir in the sugar) lemon juice) and cherries. -eat to a full rolling boil over high heat) stirring constantly. *oil and stir for 6 minute. 1emove from the heat and stir in the pectin. +our into hot sterili8ed jars or glasses or free8er containers. Cover and cool to room temperature and store in the refrigerator or free8er no more than 9 months.

Buic0 5pice& Peac/ Jam > tablespoon water > tablespoon lemon juice 6/% teaspoon cloves 6/> teaspoon cinnamon % cup cut:up peaches 9 cup sugar Combine the water) lemon juice) cloves and cinnamon in a 5uart saucepan. ?ip the peaches in boiling water for 9! seconds and rinse in cold water. +eel and cut in small pieces into a measuring cup. /dd them a cup full at a time to the saucepan) giving them a 5uick stir. @hen all the peaches are in the saucepan) bring to a boil and cook until soft) stirring fre5uently. This should take :B minutes. 4tirring with one hand) add the sugar with the other. 4tir over moderate heat until he mixture boils. Increase the heat and cook until the mixture thickens or measure >>! degrees . on the thermometer. +our into hot) clean jars) leaving 6/% inch head space. @ipe the rims and put on the lids and screw bands very firmly) then process in a boiling water bath for 6! minutes. Cool) label and store in a dark place.

*ose 1ip Jam % 5uart rose hips with black ends 6 removed 6 Dabout & poundsE 9 6/> cup sugar 6 x water Dwine or sherryE 2ather the rose hips after the first frost. I am not sure why this is done but I have several sources that say to do it) including my grandmother) so I wait. @ash the rose hips well in case there is any insecticide residue. Cover with water and simmer until the hips are very soft and falling apart. +ress through a food mill or colander to remove the seeds and larger particles. +ress through a finer sieve to remove the smaller fibers and seed bits. Cook the pulp down until it is 5uite thick. -ow thickN That is hard to say. Thicker than heavy cream. I check the measurements at this point. I add about a pound of sugar for every pound of pulp. The 9 6/> cups is my measurement from the last time I made this. /dd the sugar and check the taste. 4ometimes I add a bit more sugar. 1ose hips have enough pectin to jell and enough ascorbic acid to make it a little tart. Cook over high heat until the mixture has a thick jam:like consistency. +ut in jars. ,akes % half:pint jars

*ose Petal Jam 9! large red cabbage roses 9 lb sugar > pint water 6/> lemon Take the roses and cut off the white ends. ,ake a syrup with the sugar and water. Then add the juice of the half a lemon and the rose petals. *oil until the roses crystalli8e) stirring fre5uently with a wooden spoon. Turkish cooks keep this for years.

5/errie& Pear & Cranberr, Jam 6 6/> cup fresh or fro8en cranberries) 6 about 6/>lb D>&!gE % Dor &E ripe pears) about >lb & cup granulated sugar 6/> cup water 6/% cup sherry 6 box certo crystals fruit 6 pectin +lace cranberries in a food processor and whirl) using an on:and:off motion) until coarsely ground. Turn into a large bowl. +eel) core and finely chop pears. They should measure about > cups. D?o not chop in food processorG they will turn to mush.E /dd chopped pears to cranberries. 4tir in sugar until well mixed. 3et stand for 6! minutes. Then) combine water) sherry and fruit pectin crystals in a small saucepan. *ring to a boil and boil for 6 minute) stirring constantly. 4tir into fruit mixture. Continue stirring for 9 minutes. DThere will be a few sugar crystals remaining.E Immediately pour into jars. Cover at once with tight lids. 3et stand at room temperature until set. It may take up to >% hours. Then) store in the refrigerator or free8er. 'am will keep well in the refrigerator for up to 9 weeks or in the free8er for several months. ,akes 6/> cups.

Apricot$ %range & Almon& Jam 6 lb dried apricots > o8 split almonds 9 oranges > lemons > 6/> lb sugar > 6/> teaspoon ground cinnamon Chop the apricots roughly. +ut them into a large bowl) sprinkling the fine grated 8est of the oranges and the cinnamon between layers. 45uee8e the juice of the oranges) measure and add enough water to make 9 pints in all. +our the li5uids over the fruit and leave to soak overnight in a cool place. 4lide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 6:6/% hours to become really soft. @arm the sugar. /dd it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted) then fast:boil until the saucer test shows that the preserve will set. +ot) tie down and label the preserve in the usual way. ,akes enough to fill & jars.

"ebanon Count, */ubarb Jam > 6/> lb rhubarb 6/> cup water 6 6/> lb sugar > each orange) rind M juice of @ash and skin the rhubarb and cut into small piecesG add sugar and 6/> cup of cold water. 2rate the rind of the oranges and add to the rhubarb. /dd the orange juice and cook for 9! minutes) stirring occasionally. +our into sterili8ed jars and seal.

%riental */ubarb Jam 6 lb rhubarb finely chopped 9 cup granulated sugar 6/> teaspoon five spice powder 6/% cup chopped candied ginger 6 x dash hot pepper sauce 9 tablespoon lemon juice In a saucepan) combine rhubarb) sugar) five spice powder) ginger) hot pepper sauce and lemon juiceG blend well. +lace over low heat) stirring constantly until sugar dissolves. *ring to boil) skim off foam and cook over medium heat) stirring fre5uently) until mixture becomes transparent and thickens) about 6& to >! minutes. 3adle into hot) sterili8ed jarsG seal. ,akes about four ounce jars.

1hubarb) 1ose) M 4trawberry 'am > lb rhubarb) trimmed weight 6 lb small strawberries : slightly underG ripe 6/> lb highly scented rose petals 6 6/> lb sugar % small juicy lemons 1hubarb is an unreliable setter so the inclusion of lemon juice in this recipe is essential and I like to play it safe by cooking the lemon pips with the fruit in order to extract their pectin. 4lice the rhubarb and layer it in a large bowl with the whole hulled strawberries and the sugar. +our on the lemon juice) cover and leave overnight. Tip the contents of the bowl into a preserving pan. /dd the lemon pips tied in a muslin bag and bring gently to a boil. *oil for > minutes then tip the contents of the pan back into the bowl. Cover and leave in a cool place over night once more. +ut the rhubarb and strawberry mixture back into the pan. +inch out the white tips from the bases of the rose petals and add the petals to the pan)pushing them well down among the fruit. *ring to the boil and fast boil until setting point is reached) then pot in warm sterilised jars in the usual way. ,akes enough to fill or L jars.

5ambuca *omana Jam & cup crushed) fresh blueberries 6/> cup water > 6/> cup sugar 6! each coffee beans per jar 6 teaspoon grated lemon rind 6/> cup sambuca romana 6 each box light fruit pectin ,ix 9/% c sugar and pectin together. 4tir into blueberries) lemon rind) water) and 4ambuca in a heavy saucepan. Cook over high heat) stirring constantly) until mixture comes to a hard boil. 4tir in remaining sugar. *ring to a rolling boil) still stirring constantly. *oil for 6 minute. 1emove from heat. 4kim off foam with metal spoon. +lace 6! coffee beans in each jar. Immediately pour jam into hot sterili8ed jars and vacuum seal. ,akes & 6/> pint jars.

4trawberry 'am 9 cup crushed strawberries & cup white sugar 6 pkg certo crystals 6 cup water ,ix together fruit M sugar M let stand for one hour. *oil water M certo crystals hard one minute. /dd fruit M place in jars. 1efrigerate.

Apricot- %range & Almon& Jam 6 lb dried apricots > o8 split almonds 9 oranges > lemons > 6/> lb sugar > 6/> teaspoon ground cinnamon Chop the apricots roughly. +ut them into a large bowl) sprinkling the fine grated 8est of the oranges and the cinnamon between layers. 45uee8e the juice of the oranges) measure and add enough water to make 9 pints in all. +our the li5uids over the fruitG leave to soak overnight in a cool place. 4lide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 6 6/% hours to become really soft. @arm the sugar. /dd it to the pan together with the juice of the lemons and the almonds. Cook gently until sugar is melted) then fast:boil until the saucer test shows that the preserve will set. +ot) tie down and label the preserve in the usual way.

Apricot()ate Jam 6 cup dried apricots 6 cup unsweetened pineapple juice 6 cup pitted dates 6 teaspoon lemon juice 4oak apricots in pineapple juice overnight *lenderi8e all ingredients 4erve as is on toast or thin with more pineapple juice to make a softer spread for waffles or pancakes ,akes about 9 cups

Apricot(*aisin Jam 6/> lb dried apricot halves) coarsely chopped 6 cup golden raisins 6 juice and grated rind of 6 lemon 6 cup orange juice > cup sugar 6. +lace the apricots and raisins in a bowl and add water to cover. Cover the bowl tightly and let it stand overnight. ?rain the li5uid into a large) heavy saucepan and chop the apricots coarsely. /dd the apricots) raisins) lemon juice and rind) and orange juice to the pan) place over low heat) and bring to a simmer. Cook >! minutes) stirring occasionally. >. /dd the sugar and continue cooking) stirring fre5uently until the mixture of fruit is very soft and the syrup sheets when dropped from the side of a spoon D>>! degrees on a candy thermometerE) 6& to >! minutes. 4poon the jam into sterili8ed half:pint jars. 4eal the jars) process in a boiling:water bath for 6! minutes and cool. 4tore in a cool) dark place.

Concor& 4rape Jam % lb ripe concord grapes 6 cup water L 6/> cup sugar 6/% cup powdered pectin 45uee8e the pulp from the grape skins into a preserving kettle) reserving the skins. /dd the water to the kettle and simmer) covered) for & minutes. 4train the pulp to remove the seeds and return to the kettle. 2rind the reserved skins and add them to the strained pulp. 4tir in the sugar and pectin and bring slowly to a full rolling boil. *oil hard for 6 minute) stirring constantly. 1emove from heat and stir and skim for & minutes. 3adle into hot) sterili8ed jars and seal immediately.

Coo0e& 5tra6berr, Jam ( Certo "i7ui& ::::4T1/@*H11C:::: 9 9/% cup crushed fruit D> 5tE 6/% cup lemon juice L cup sugar 6 pkg certo li5uid K ::::CIH3? L 6/> C7+4:::: K F;TH pk means 6 pouch containing B& ml. KK / food processor may be used. 6. @ash jars and lids in hot soapy water) rinse and sterili8e jars and lids by D6E boiling in water for 6& minutes Dleave in water til needed.E 3ids may be sterili8ed by placing in boiling water and boiling & minutesDleave in warm water til needed.E 7tensils should also be sterili8ed. >. 4tem and crush well) one layer at a time) fully ripe berries. 4eive half of pulp to remove seeds if desired. 9. 7sing a li5uid measuring cup) measure the exact amount of prepared fruit re5uired and add to a large % to B 5t pan. The pan should be no more than half full to allow mixture to reach a full rolling boil. /dd lemon juice if re5uired. 6/B tsp butter may be added to reduce foaming. %. ,easure sugar. ?; F;T 1H?7CH 472/1. /dd the exact amount of sugar specified and mix well. &. +lace pan over high heatG bring to a full rolling boil and boil hard for 6 minute) stirring constantly. 1emove from heat. . /t once stir in Certo li5uid. L. 4kim off foam with a metal spoon. 4tir and skim for & minutes. B. +our 5uickly into prepared jars leaving 6/% inch head room. O. 4eal jam at once with > piece metal lids or paraffin wax. F;TH( 1ecipes using fruits with seeds 6/> the fruit may be put through a seive) if desired.

)utc/ Apple Pie Jam

6 lb tart green apples 6/> cup raisins 6 cup water 6/9 cup lemon juice 6 teaspoon ground cinnamon 6/% teaspoon ground allspice % 6/> cup granulated sugar 6 cup firmly packed light brown sugar 6/> teaspoon margarine or butter 6 pouch certo li5uid fruit pectin +eel) core and finely chop enough apples to measure >c +lace in preserving kettle or ?utch oven with raisins)water) lemon juice)cinnamon and allspice. 4tir in sugars and margarine/butter. +lace kettle over high heat and sitr until it comes to a full boil. *oil hard for 6 minute) stirring constantly. 1emove from heat and immediately stir in li5uid fruit pectin. *ring to full rolling boil and boil hard for one minute) stirring constantly. 1emove from heat. 4tir and skim foam for & minutes to prevent floating fruit. +our 5uickly into sterili8ed jars) filling up to 6/> in from the rim. 4eal while hot with sterili8ed two:piece lids with new centres

2ig Jam 9it/ 1one, 6 cup honey e5uals 6 cup sugar. +eel figs) measure and add 9/% cup honey for each cup fruit and let cook slowly) stirring constantly. @hen thick) pour into jars to within 6/% inch of top. +ut on cap) screw band firmly tight. +rocess in boiling water bath 6! minutes. / little sliced lemon or chopped walnuts in fig jam makes it delicious.

2ig Preserves 5uart figs 5uart boiling water B cup sugar 9 5uart water +;71 boiling water over figs. 3et stand 6& minutes. ?rain. 1inse figs in cold water. +repare syrup by mixing sugar and water. *oil rapidly 6! minutes and skim) then drop figs into syrup a few at a time. Cook rapidly until figs are transparent. 3ift out and place them in shallow pans. *oil syrup down until thick) pour over figs and let stand :B hours. 4liced lemon or sliced preserved ginger may be added during 6! minute boiling. .ill sterili8ed jars to within 6/> inch of top. +ut on cap) screw bank .I1,3C TI2-T. +rocess in *oiling @ater *ath 6! minutes or seal with paraffin.

2ig(5tra6berr, Jam

9 6/> cup mashed fresh figs DunpeeledE 9 cup sugar 6/% cup lemon juice DoptionalE 9 pkg strawberry gelatin D9 ounces eachE Cook figs) sugar and lemon juice & to L minutes. 3et stand overnight. 4tir in gelatin. *oil again 9 to % minutes) stirring occasionally. +our 5uickly into jars and seal at once) or store in refrigerator if used within a month.

2ree3er 5tra6berr, Jam # 6 5uart ripe strawberries % cup sugar > tablespoon lemon juice 6/> bottle of li5uid pectin Crush berries thoroughly. +lace in a large bowl. /dd sugar) mix well M let stand. ,ix lemon juice M add certo. 4tir until all sugar crystals are dissolved. 3adle 5uickly into jars M leave to set) it may take >% hours. 4tore in free8er. @ill keep in the fridge for 9 weeks.

2ruit(56eetene& 5tra6berr, Jam > cup sliced fresh strawberries 6/9 cup apple:grape concentrate 6 Dsee separate recipeE > tablespoon water > tablespoon orange juice 6. In a medium pan combine the strawberries) apple:grape sweetener) water and orange juice. *ring to a boil) reduce the heat slightly and cook at a low boil 6! to 6& minutes) until very thick. 4tir often. DTo test for gelling) put about 6/> teaspoon jam on a chilled saucer and place in free8er for 6 minute. If) when cooled) jam wrinkles when touched) it is done.E 4kim the foam from the top of the jam. >. Transfer to a bowl) cool) cover) and refrigerate.

4arlic Jam % garlic head) whole DP6% o8E 6 tablespoon olive oil) extra:virgin 6 medium onionG unpeeled M halved lengthwise 6 salt DoptE +reheat the oven to 9&!.. 7sing a large sharp knife) cut off 6/>:inch from the top of each head of garlic to expose some of the flesh. ?ri88le 6 tablespoon of the oil over the bottom of a gratin or glass pie dish. +lace the garlic and the onion halves cut sides down in the dish) cover tightly with foil and bake for %& minutes) until very soft to the touch. 7ncover and let cool for >! minutes. +eel the onion halves and finely chop them. +lace in a medium bowl. 45uee8e the garlic pulp from the skins into the bowlG discard the skins. 7sing a fork) stir in the remaining > teaspoons oil and mash with the onion and garlic until thoroughly incorporated. 4eason with salt if desired. DThe garlic jam will keep refrigerated in a glass jar for up to > weeks.E ,akes 6:6/9 cups. 7se this condiment with roasted meats or as a spread for toasted croutons or cold meat sandwiches) or try a spoonful of it mixed into homemade salad dressings and sauces.

4rape Jam % lb grapes > orangesG juiced M 8ested & cup sugar 6 cup raisins 6 pn salt @ash grapes and remove stems. +eel off skins and reserveG place grape pulp in a saucepan. Cook pulp over low heat to L minutes) then press through a coarse sieve to remove seeds. ?iscard seedsG return pulp to saucepan. /dd orange rind and juice) sugar) raisins and salt) and continue to cook over low heat) stirring constantly. /s the mixture thickens) add grape skins and cook to B minutes or until 5uite thick. +our into sterile hot jars and seal while hot. ,akes about 9 6/> pints.

4ree0 5our C/err, Preserves 6 lb black cherries > cup sugar 6/> cup water 6 juice of half a lemon. +it cherries and place pits in a separate bowl. 3ayer cherries in saucepan with sugar. add water to the pits. 4tir and drain and use this water to add to the cherries in saucepan. 3et mixture stand for 6 hour. Then boil gently for 9! minutes) until syrup thickens. Cou may stir gently while cooking and skim off any scum that rises to the top. add the lemon juice at the end of the 9! minutes. Cool and store covered refrigerated.

.anana Jam & each ripe bananas 9 tablespoon fresh lime juice >/9 cup fresh orange juice or water 6 6/> cup sugar 6/> vanilla bean split in half 6 lengthwise and cut into 6/9s 6/B teaspoon salt 6 tablespoon banana li5ueur DoptionalE +eel the bananas and thinly slice or mash with a fork. +lace the bananas in a heavy saucepan with the lime juice) orange juice) sugar) vanilla bean and salt) and bring to a boil. 1educe the heat and gently simmer the banana jam until htick) about 9! minutes) stirring often. 4tir in the banana li5ueur and remove the pan from the heat. 3eave the vanilla bean in the jam : it's pretty. 4poon the jam into three :ounce canning jars that have been sterili8ed. .ill the jars to with:in one:eighth inch of the top. 4crew on the lids. Invert the jars for & minutes) then reinvert. 3et the jam cool to room temperature. 4tore the jam in a cool) dark place. 1efrigerate the jam once openedG it will keep for several weeks.

.err, C/ristmas Jam 9 cup fresh cranberries 6 medium seedless orange) peeled and 5uarterG ed 6 pkg D6! o8E fro8en sliced strawberries)G slightly thawed 6/% teaspoon ground cloves 6/% teaspoon ground cinnamon % cup sugar 6/> cup water 6 pouch D9 o8E li5uid fruit pectin In a food processor) combine the cranberries and orange 5uartersG process until coarsely chopped. /dd strawberries) cloves and cinnamonG process until mixture is finely chopped. In a heavy large saucepan) combine fruit mixture) sugar and water until well blended. 4tirring constantly over low heat) cook two minutes. Increase heat to high and bring mixture to a rolling boil. 4tir in li5uid pectin. 4tirring constantly) bring to a rolling boil again and boil one minute. 1emove from heatGskim off foam. +our into heat resistant jars with lids. ,akes about 9 pints of jam.

.laeberr, Jam ::::,/=H4 9 3*:::: > lb blaeberries 6/> lb rhubarb > lb preserving sugar D/=/s *ilberries) @hortleberries) *lueberries) -uckleberriesE @ash) trim and roughly chop the rhubarb) put it into a pan and cook gently until it starts to soften. 4tir in the sugar and when it has dissolved add the blaeberries and bring the jam to the boil. *oil it rapidly for up to >! minutes to setting point. Cool slightly then pour into clean warm jars) cover) label and store. DTest for setting point( test the jam by placing a spoonful on a plate) letting it cool and then pushing the surface with your finger( if it wrinkles the jam is readyE

Cantaloupe Jam > medium cantaloupe) cut in pieces 6 si8e 6 your thumb 6 Dno > 6/>E can crushed 6 pineapple > oranges > pkg pectin 6 sugar Cut cantaloupe in pieces the si8e of your thumb. Combine with drained crushed pineapple) > oranges) ground peeling and all. /dd > packages pectin. /dd sugarG measure and add same amount of sugar as you have fruit. Cook until you have a thick syrup. +ut in bottles and seal.

C/err, & *aspberr, Jam 6 6/> liter sweet cherries &! ml orange juice >& ml lemon rind 6& ml grated orange rind 6 6/> liter raspberries 6 liter sugar 6 a few drops almond extract +it M chop cherries. /dd next three ingredients. *ring to boil M cook for 6! minutes) stirring fre5uently. /dd raspberries M sugar. *ring to a boil) stirring fre5uently. *oil to jam stage D6& minutes or soE. 1emove from heat) stir M skim for & minutes. +our into hot) sterile jars M seal.

C/err, Pineapple Jam % 5uart pitted cherries > cup crushed pineapple 6 sugar 1ecipe by( 'o ,errill This is an old recipe and 5uite uni5ue these days. Combine fruits and add an e5ual weight of sugar. -eat slowly to boiling. 4immer 9/% hour. +our into platters. Cover with glass and set in the sun until desired consistency is reached.

1ot Pepper & Tomato Jam > 6/% ripe tomatoes 6 6/> teaspoon grated lemon rind 6/% cup lemon juice > chopped hot peppersG or > teaspoon tabasco sauce cup sugar 6 fruit pectin +eel and chop tomatoes. *ring to boil and simmer 6! minutes. ,easure 9 cu ps into sauce pan. /dd pepper) rind) juice) sugar and mix well. ;ver high heat) bring to rolling boil) boiling hard) stir for & minutes. 1emove fro m heat and at once stir in pectin. 4kim with metal spoon. To prevent floating) stir and skim for & minutes. 3adle into 6/> pint jar and seal. O glasses.

Apricot Jam 9 6/% cup prepared fruit 6/> bottle fruit pectin L cup sugar @ash apricots. +it. ?o not peel. Cut in small pieces. Crush thoroughly. Combine sugar and fruit. ,ix well. -at rapidly to full rolling boil. 4tir constantly before and while boiling. *oil hard 6 minute. 1emove from fire. 4tir in fruit pectin. 4kim.

Apricot "ite Jam

> cup D%B! mlE dried apricots 6 6/> cup D9 ! mlE crushed pineapple) unsweetened Dif using canned) 6 drainE 6 orange) peeled) seeded and chopped 6 juice of 6/> lemon 9 6/> cup DB%! mlE sugar Cover apricots with cold water and let soak overnight. 4immer apricots in soaking water) uncovered) until tender. ,ash with a potato masher or in a food processor. /dd pineapple) orange) lemon juice) and sugar to apricot mixture. 4immer until sugar has dissolved) stirring fre5uentlyG then cook over high heat until thick) about >! : 9! minutes. 4kim off foam. +our into hot jars) leaving 6/%A D mmE head space. /djust caps. +rocess 6! minutes in boiling water bath. Cield( half pints D6%%! m3E

Apricot Preserves

% kg pitted) very ripe apricots DB lbs 6G > o8E 9 6/% kg sugar DL lbsE 6 juice of 6 lemon 6 6/> pkg einsiedehilfe D'preserving aid'E dissolved in hot water Cook apricots and sugar to setting point) continually skimming off foam. 4hortly before done) add lemon juice. 1emove from heat. 4tir in '+reserving /id' dissolved in hot water. +our into hot) dry) sterili8ed jars. 4eal jars with cellophane the top of which has been dipped in rum andsmooth the overhang over the jars' necks) tying with thin twine. ,akes 6> half:liter jars and one 5uarter:liter jar. D*etween 69 and 6% 6 pint jarsE. AHinsiedehilfeA D'+reserving /id'E is sold Din /ustriaE in 6& gram packages and consists of & percent sugar and 9& percent ben8oic acid. To test for setting point( 4poon a little of the conserve onto a chilled saucer. 3eave for a few minutes : then hold saucer upside down. If conservedoesn't run) then setting point has been reached.

Apricot(*aspberr, Jam > lb apricotsG peeled) pitted) and mashe 6 pint raspberries( D> cupsE) mashed cup sugar 6/% cup lemon juice 6 tablespoon butter or margarine 9 o8 li5uid fruit pectinG 6 pouch In a large saucepan) combine the apricots and raspberries. 4tir in the sugar) lemon juice) and butter. *ring to a boil) over high heat) stirring constantly. /dd the pectin. *ring to a rolling boil and boil for 6 minute) stirring constantly. 4poon into jars prepared for cooked jam. CIH3?( L Hight ;unce 'ars

.lac0berr, Jam 9 cup blackberries > cup water 6 pkg powdered fruit pectin & cup sugar Crush fruit thoroughly. /dd water and fruit pectin. 4tir until pectin is dissolved. -eat to boiling. *oil &:6! minutes. /dd sugar. 4tir until dissolved. *oil 9:& minutes) stirring fre5uently) or until thick. The -ousehold 4earchlight

.lac0berr, Preserves 6 lb blackberries 6 lb sugar > tablespoon lemon juice C;,*IFH /33 IF21H?IHFT4 and let sit) covered) for 6 hour. +lace in a pot) place over medium heat and cook until the mixture bubbles and thickens. 4train through a large strainer to remove the seeds. .ollow manufacturer's directions for canning) or place in jars and store in the refrigerator.

.lueberr, %r 1uc0leberr, Jam % 6/> cup berries 6 bottle fruit pectin L cup sugar 6 lemon @ash fruit thoroughly. Crush. /dd lemon juice. /dd grated rind of 6/> lemon. /dd sugar. ,ix thoroughly. -eat rapidly to full rolling boil. 4tir constantly before and while boiling. *oil hard > minutes. 1emove from fire and stir in fruit pectin. 4kim.

.lueberr,(C/err, Jam 9 6/> cup prepared fruit Dabout 6 pint fullyG ripe blueberries 6 and 6 6/> lbs fully ripe sour cherrG iesE % cup sugar 6 box sure:jell fruit pectin Thoroughly crush blueberries) one layer at a time. 4tem and pit sour cherries and finely chop. Combine fruits and measure 9 6/> cups into : to B:5uart saucepot. ,easure sugar and set aside. ,ix fruit pectin into fruit in saucepot. +lace over high heat and stir u ntil mixture comes to a full boil. Immediately add all sugar and stir. *ring to a full rolling boil and boil 6 minute) stirring constantly. 1emove from heat and skim off foam with metal spoon. 3adle 5uickly into hot jars) filling within 6/B inch of tops . @ipe jar rims and threads. Cover with two:piece lids. 4crew bands tightly. Invert jars for & minutes) then turn upright. /fter 6 hour) check seals.K K;r follow water bath method recommended by 74?/. ,akes & D6 cupE jars

.lueberr,("emon Jam % 6/> cup blueberriesG fresh or fro8en L cup sugar 6 x grated 8est of > large lemon 9 each 9:o8 pouches li5uid pectin +ick over the fresh blueberries to remove any stalks and rinse under cold water. ?rain well and place in a large heavy:bottomed saucepan. D?o not rinse or thaw the fro8en berries.E Crush the berries slightly with a potato masher or pestle. 4tir in the sugar) lemon juice) and 8est. *ring to a boil over medium:high heat) stirring often. @hen the mixture reaches a full boil) cook for 6 minute. 4tir in the pectin. 1eturn to a full boil) then cook for another minute. 3adle into hot) sterili8ed jars leaving 6/% inch of headroom. @ipe the rims clean and put the lids on top of the jars. +rocess in a boiling water bath for about & minutes. 1emove from the water and cool completely at room temperature. ,akes about cups.

.lueberr,(*/ubarb Jam B cup blueberries % cup rhubarb) chopped in 6 inch pieces 6 teaspoon lemon rind) grated > tablespoon lemon juice 6 cup water % cup granulated sugar In a large heavy saucepan) combine blueberries) rhubarb) lemon rind and juice and water. *ring to a boil) stirring fre5uently) reduce heat and simmer) very gently) for 6! minutes. 4tir in sugarG increase heat to high and boil vigorously until jam reaches setting point. D>6B : >>!. or 6!9 : 6!%CE) 6! to 6& minutes) stirring fre5uently. 1emove from heat) skim off foam and stir for 9 : & minutes to suspend fruit evenly throughout jam. .ill sterili8ed jars and seal. ,akes about % pint jars or B : half pint jars.

Carrot Jam % cup chopped carrots 9 cup sugar 9 lemons) sliced 6 teaspoon cinnamon 6/> teaspoon cloves Combine ingredients. 4immer slowly) stirring constantly) until thick.

C/err, An& *aspberr, Jam 6 6/> liter sweet cherries &! ml orange juice >& ml lemon rind 6& ml grated orange rind 6 6/> liter raspberries 6 liter sugar 6 a few drops almond extract +it M chop cherries. /dd next three ingredients. *ring to boil M cook for 6! minutes) stirring fre5uently. /dd raspberries M sugar. *ring to a boil) stirring fre5uently. *oil to jam stage D6& minutes or soE. 1emove from heat) stir M skim for & minutes. +our into hot) sterile jars M seal.

C/err, 2ree3er Jam 6 6/> lb sweet cherries > tablespoon lemon juice % 6/% cup sugar 6 sure jell pectin 9/% cup water 1emove stem and pits from cherries. .inely chop in 6/B inch pieces ending up with D>Ecups of prepared cherries. Combine fruit) lemon juice and sugar in a bowl. 4et aside for 6! minutes. ,ix water and the sure jell together in small saucepan. *ring mixture to a boil over -I2- heat) stirring constantly. Continue boiling for 6 minute. 4tir constantly for 9 more minutes. +our into .ree8er containers) cover with lids and allow to stand at room temperature for >% hours. 4tore in free8er. /fter opening) store in refrigerator up to 9 weeks.

C/err, Jam % cup sweet cherries 9 cup warmed sugar 4tone cherries. Crush the fruit. *oil in their juice till tender) about 6! minutes. /dd sugar) stir well to dissolve. *oil for another & to L minutes. 1emove from heat M let stand) covered) for > to 9 minutes. 4tir M skim if necessary. +our into sterile jars M seal.

C/err, Pineapple Jam % 5uart pitted cherries > cup crushed pineapple 6 sugar Combine fruits and add an e5ual weight of sugar. -eat slowly to boiling. 4immer 9/% hour. +our into platters. Cover with glass and set in the sun until desired consistency is reached.

C/err, Preserves > lb pitted cherries > lb sugar Combine cherries and sugar. -eat slowly to boiling. 4tir fre5uently. *oilB minutes. 3et stand overnight. +ack without heating into sterili8ed jars.

Citron Preserves 6/> cup raisins 6/> lemon) sliced > cup sugar 6 teaspoon whole cloves 6 stick cinnamon 6 cup hot water 4immer slowly) stirring fre5uently) until thick.

Coo0e& 5tra6berr, Jam 9 5uart strawberries 6/% cup lemon juice > o8 powdered pectin B 6/> cup sugar 6/% teaspoon butter 6. @ash) hull and halve berries. Crush one layer at a time and measure &9/% cup into a :5uart kettle. 4tir in lemon juice. /dd pkg of pectin andstir thoroughly to dissolve. This will take several minutes. 4tir down sides of pan and crush any remaining lumps of pectin. >. +lace pan on high heat. *ring to a boil) stirring constantly to prevent scorching. 9. /dd sugar gradually) then butter) mixing well. Continue stirring and bring to a full rolling boil Da boil that cannot be stirred downE. *oil hard exactly % minutes) stirring constantly to prevent scorching. %. 1emove jam from heat. 4kim foam from top. &. +our into hot) sterili8ed jars) wipe top and threads of jar. /pply hot lid and screw band. Twist screw band down tight. +rocess in boiling water bath & minutes. 4tart counting time when water comes to a boil.

2ig Jam

> 5uart chopped figs) about & lbs cup sugar 9/% cup water 6/% cup lemon juice To prepare chopped figs) cover figs with boiling water. 3et stand 6! minutes. ?rain) stem and chop figs. Combine figs) sugar) and 9/% c. water in a large sauce pot. *ring slowly to a boil) stirring until sugar dissolves. Cook rapidly until thick. 4tir fre5uently to prevent sticking. /dd lemon juice and cook 6 minute longer. +our hot into hot jars) leaving 6/%A head space. /djust caps. +rocess 6& minutes in boiling water bath. Cield( /bout & pints

2ramboise *aspberr, Jam

6 ingredients( % 6/> cup fresh raspberries 9 cup sugar 6/% cup framboise 4ervings( makes % : 6/> pint jars Fotes( The combination of the delicacy of fresh raspberries and the mellow framboise Draspberry brandyE makes a remarkable jam. 7se both as a spread and as a dessert garnish. ?I1HCTI;F4( +lace all ingredients in heavy saucepan over medium heat. *ring to a boil) stirring occasionally. @hen mixture comes to a boil) raise heat to high and cook) stirring constantly) for about >! minutes. /s mixture begins to thicken) watch carefully to prevent sticking. @hen mixture has reached a jam like consistency) immediately remove from heat. +our into hot sterili8ed jars and vacuum seal Dhot water bath method) or can be refrigerated up to weeksE.

2ree3er 5tra6berr, Jam

6 5uart ripe strawberries % cup sugar > tablespoon lemon juice 6/> each bottle of li5uid pectin Crush berries thoroughly. +lace in a large bowl. /dd sugar) mix well M let stand. ,ix lemon juice M add certo. 4tir until all sugar crystals are dissolved. 3adle 5uickly into jars M leave to set) it may take >% hours. 4tore in free8er. @ill keep in the fridge for 9 weeks.

4reen Tomato Jam 6 kg green tomatoes 6 each lemon 6 cup water 9 cup sugar 4lice tomatoes M lemon thinly. +ut tomatoes) lemon M sugar into a pot with the water. *ring to a boil) reduce heat M simmer for 6 hour. Transfer to a warmed sterile jars.

1one,e& Peac/ Preserves 9 lb peaches) peeled M 5uartered % cup sugar 6 cup honey 6/> orange) 5uartered 6/> teaspoon salt 6/% teaspoon almond extract Combine peaches) sugar) M honey in ?utch oven. Cover M let stand for %& minutes. +osition knife blade in food processor bowl. /dd orange) M top with cover. +rocess until finely chopped. ,easure chopped orange) M add an e5ual amount of water. Cook covered) about 6! minutes or until orange peel is soft. 4et aside. *ring peaches slowly to a boil) stirring fre5uently until sugar dissolves. *ring to a rapid boil) M cook 6& minutes) stirring constantly. /dd orange mixture) return to a boil) M cook about >& minutes or until mixture registers >>6 degrees on candy thermometerG stir mixture fre5uently. DIt

>i6i )ai7uiri Jam & kiwifruit) peeled 9 cup sugar >/9 cup unsweetened pineapple juice 6/9 cup fresh lime juice 6 pouch B&ml/9o8 li5uid pectin 6 green food colour) optional % tablespoon rum Dor sub. fruit juiceNE .ill boiling water canner with water. +lace % clean half:pint mason jars in canner. Cover) bring water to a boilG boil at least 6! min to sterili8e jars at altitudes up to 6!!! ft. +lace snap lids in boiling water) boil & min to soften sealing compound. In a large stainless steel or enamel saucepan) mash kiwifruit to applesauce consistency. 4tir in sugar) pineapple and lime juice. *ring to a full rolling boil) stirring until sugar dissolves. 4tirring constantly) boil vigorously for > minutes. 1emove from heat) stir in pectin. Continue stirring & minutes to prevent floating fruit. DIf desired) add green food coloring to create a more lively) intensely green jam.E 4tir in rum. 3adle jam into a hot sterili8ed jar to within 6/% inch of top rim. 1emove air bubbles by sliding rubber spatula between glass and foodG readjust head space to 6/% inch. @ipe jar rim removing any stickiness. Center snap lid on jarG apply screw band just until fingertip tight. +lace jar in canner. 1epeat for remaining jam. Cover canner) return water to a boil) process & minutes at altitudes up to 6!!! ft. 1emove jars. Cool >% hours. Check jar seals. D4ealed lids curve downward.E 1emove screw bands. @ipe jars) label and store in a cool dark place.

"o6(5ugar *efrigerator 5tra6berr, Jam % cup sliced strawberries 6/9 cup sugar > tablespoon lemon juice 6 envelope unflavored gelatin 6/> cup water 6. In a medium saucepan) combine strawberries) sugar and lemon juice. -eat & minutes) crushing the berries slightly. *ring to a boilG boll rapidly) stirring constantly) 9 minutes. >. In a small bowl) sprinkle unflavored gelatin over cold water. 3et stand 6 minute. /dd to strawberry mixture and heat) stirring until gelatin is completely dissolved) about 9 minutes. 9. 3et jam stand & minutes) skiing off foam with a spoon. 3adle into jars. Cover and cool slightly before storing in the refrigerator for several weeks or in the free8er for longer storage. If cooked jam does not set >% hours after processing there are steps that can be taken to solve the problem. The ?epartment of /griculture -ome and 2arden *ulletin Fo. & states( 4oft jams made with regular pectin can sometimes be improved by recooking according to the following directions. It is best to recook only % to cup of jelly or jam at one time. To remake with powdered pectin( ,easure the jam to be recooked. .or each 5uart of jelly or jam) measure 6/Q cup sugar) 6/% cup water and % tsp powdered pectin. ,ix the pectin and water and bring to boiling) stirring constantly to prevent scorching. /dd the jam and sugar. 4tir thoroughly. *ring to a full rolling boil over high heat) stirring constantly. *oil mixture hard for 6/> minute. 1emove jam from the heatG skim off foam. 3adle into hot sterili8ed jars. /djust lids and screw bands and process in a boiling water bath for & minutes. 4tart counting time when water comes to a boil. To remake with li5uid pectin( ,easure the jam to be recooked. .or each 5uart of jam) measure 9/% cup sugar) > Tbsp lemon juice and > Tbsp li5uid pectin. *ring jam to boiling over high heat. 0uickly add the sugar) lemon juice and pectin and bring to a full rolling boilG stir constantly. *oil mixture hard for 6 minute. 1emove jam from the heatG skim off foam. 3adle into hot sterili8ed jars. /djust lids and screw bands and process in a boiling water bath for & minutes. 4tart counting time when water comes to a boil.

Mango Jam % cup mango pulp Dbuy about 6/% cup lemon juice cup sugar 6 pkg dry pectin lbE

@ash fruit) peel) seed M cut in cubes. ,ash with a potato masher or run through a food processor or blender : try F;T to puree. In a 6! 5t pan) mix fruit) lemon juice and pectin. +lace over high heatG stirring constantly) bring to a rolling boil that cannot be stirred down. 4till stirring) add sugar. 1eturn to a boil that cannot be stirred down) then boil for exactly > minutes. 1emove from heatG skim off foam. 3adle hot jam into prepared half:pint jars. @ipe rims clean. +lace lids on jars and firmly screw on rings. +rocess in boiling water bath for ten minutes. ,akes about 6/> cups.

Micro6ave C/err, Preserves 9 cup pitted red cherries 6 cup water > teaspoon lemon juice 9 cup sugar 6/% cup powdered pectin 6/> teaspoon almond extract Combine cherries) water) lemon juice and pectin in a 9:5uart) microwave safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting Dabout B minutesE. 1emove from the oven and stir in remaining ingredients. CoverG place in the microwave ovenG and return to a boil on high setting Dabout minutesE. 4tir and return to microwave) uncovered. Cook 9 minutes. 4tir and return to microwave oven) uncovered. Cook 9 minutes or until preserves sheet from spoon. 1emove from ovenG skim foam if necessary. +our hot into hot jars) leaving 6/% inch head space. /djust caps. +rocess 6! minutes in boiling water bath. ?o not attempt to process in microwave oven. Cield( about 9 half pints.

Micro6ave Jam To make ,icrowave 'am( +repare specific fruit as directed below. +lace in a 9:5uart casserole. /dd specific amount of sugar) butter) lemon juice and flavoring. Cook) 7FC;<H1H?) on high about 6& minutes) boiling. *oil ;F3C > minutes. Test again. 4T1/@*H11C '/,( Crush about 9 6/> cups of whole berries to make > cups. /dd( 6 6/> cups sugar) 6/> teaspoon butter) 6 6/> tablespoons lemon juice. Cook as above. 1/4+*H11C '/,( 9 cups berries to make > cups fruit. /dd 6 6/> sugar) 6/> t. butter) 6 T. lemon juice. *37H*H11C '/,( 43I2-T3C crush about 9 cups berries to make > cups. 6 6>/ C. sugar) 6/> t. butter( 6/% c. lemon juice) 6/> t. grated lemon peel and 4@HHT C-H11C '/,( 1emove pits from 6 lb. of fruit. Cut in 5uarters to make > cups. /dd 6 6/> C. sugar) 6/> t. butter) 6/% C. lemon juice) 6/> t. grated lemon peel) a >:inch cinnamon stick after cooking. +37, '/,( 1emove pits and chop about 6 lb. plums to make > cups. /dd 6 6/> cups sugar) 6/> t. butter) 6 T. lemon juice. /ll these are to be cooked as above.

Micro6ave 5tra6berr, Jam 6 cup crushed strawberries > teaspoon lemon juice 9/% cup sugar 6/% teaspoon butter 6. 4tir together strawberries) lemon juice) sugar and butter in an B:cup microwave:safe measuring cup. >. ,icrowave on 6!! percent power for % minutes) then stir and continue to microwave at 6!! percent power for % minutes. +our into covered container) cool and refrigerate.

Moc0 *aspberr, Jam & cup green tomatoes % cup sugar o8 raspberry jello D> pkgsE In blender or processor) process green tomatoesG add sugar. *oil >! minutes. 4kim. /dd jello) stir. +our into sterili8ed jars. It must be kept in the refrigeratorJ Can also be fro8en.

Moc0 5tra6berr, %r *aspberr, Jam cup mashed figs cup sugar 6 cup water O o8 strawberry or raspberry jello *oil hard for 9 minutes. +ut in hot) clean jelly jars and seal. 3et set weeks and enjoy.

Mrs. Jo/nson<s Peac/ Preserves % cup sugar 6 cup water 6 tablespoon lemon extract lb Daround >%E ripe peaches) peeled anG d sliced 6. In a large saucepan) dissolve sugar in water over medium: high heat and bring to a boilG cook for about & minutes) or until syrup is clear. 4kim off any froth. >. /dd vanilla and lemon extract) stir in peaches) and return to a boil. @atch carefully to prevent from boiling over. 9. *oil for & minutes. 1emove from heat and skim off any froth. %. .ill hot) sterili8ed jars D5uart:si8e screw:top ,ason jarsE and adjust capsG a suction seal will form with cooling. 4tore in a cool) dark place. 4erve with hot biscuits) or warm over vanilla or Texas peach ice cream. ,akes 9 5uarts.

?ectarine An& *aspberr, Preserves lb large nectarines unpeeled 6 and slicedE : B cups 9 cup sugar > tablespoon fresh lemon juice > cup raspberries D6 pintE Combine the nectarines with the sugar and lemon juice and let stand) covered) overnight in the refrigerator. +lace a colander in a large shallow preserving pan and pour in the nectarine mixture. 3et the juices drip into the pan for at least 9! minutes. 1emove the colander with the fruit to a bowl and bring the juices in the pan to a boil over high heat. *oil rapidly for >! to 9! minutes) or until reduced by half. /dd the nectarines and any additional juices to the syrup in the pan and continue to cook over high heat for 6! minutes. Carefully stir in the raspberries and cook for & minutes more. The nectarines will look lightly gla8ed and the syrup will be only slightly thickened. 3adle the preserves into hot sterili8ed jars) wipe the rims clean with a damp towel) and seal with new lids and metal rings. +rocess in hot:water bath for & minutes. 1emove) cool) check seals) label) and store. ,akes B half:pint jars.

?o Coo0 .lueberr, 5tra6berr, Jam 6 cup strawberries) crushed > cup blueberries) fresh or fro8en crushed & cup sugar > tablespoon lemon juice > pkg certo li5uid D> pouchesE ,easure prepared fruit into a large bowl. /dd sugar to fruit and mix well. 3et stand for 6! minutes. 4tir in Certo 3i5uid .ruit +ectin and lemon juice. Continue to stir for 9 minutes until most of the sugar is dissolved. +our into clean jars or plastic containers and cover tightly with lids. 3et stand at room temperature until set) up to >% hours. 4tore in free8er or up to 9 weeks in frig. ,akes L cups.

?o Coo0 Peac/, %range Jam 6 orange > 6/> cup peaches) finely chopped 6/9 cup maraschino cherries) chopped > tablespoon lemon juice & cup sugar 9/% cup water 6 pkg certo fruit pectin crystals 2rate orange rind. 4ection orange) remove membrane. ?ice sections and put into a large bowl with rind. /dd peaches) cherries) lemon juice and sugar. ,ix well. 3et stand 6! minutes. Combine water and Certo in a small saucepan. *oil for 6 minute) stirring constantly. 4tir pectin into fruit mixture for 9 minutes until most of sugar is dissolved. +our into clean jars or plastic containers. Cover tightly with lids and let stand at room temperature til set. Dmay take >% hoursE 4tore in free8er or for 9 weeks in frig. ,akes 6/> cups

?o Coo0 5tra6berr, >i6i Jam > 9/% cup crushed strawberries 6 6/% cup peeled) chopped kiwi fruit 9 6/% cup sugar 6 box fruit pectin crystals ,easure prepared fruits into a large bowl. ,easure sugar and set aside. Combine +ectin crystals with 6/% cup of the measured sugar. 2radually add to fruit) stirring well. 3et stand for 9! minutes) stirring occasionally. 4tir in remaining sugar and continue to stir for 9 minutes until most of the sugar is dissolved. +our into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set Dmay take up to>% hoursE 4tore in free8er or for 9 weeks in refrigerator. ,akes cups.

?o(Coo0 Apple *aspberr, Jam 9 cup fully ripe raspberries 6/> cup finely ground peeled and cored applG es % cup sugar > tablespoon fresh lemon juice 6 pouch li5uid fruit pectin Thoroughly crush the berries) using a potato masher) sieve half of the pulp to remove some of the seeds) if desiredG measure 6:6/> cups of prepared berriesG pour into a large bowl. /dd apples. /dd sugar to bowlG mix wellGlet stand 6! minutes. /dd lemon juice and li5uid fruit pectin to bowlG stir for 9 minutes. D / few sugar crystals will remainE 3adle jam into clean containers) leaving 6/% inch head spaceG cover with tight fitting lidsG let stand at room temperature until set D may take up to >% hoursE store in free8er. 'am can be stored in the refrigerator if used within 9 weeks. ,akes %:6/> cups.

?o(Coo0 4eorgia Peac/berr, Jam 6 cup raspberries) crushed 6 cup peaches) peeled M finely chopped 9 9/% cup sugar > tablespoon lemon juice 6 certo li5uid pouch ,easure prepared fruits into a large bowl. /dd sugar to fruit and mix well. 3et stand 6! minutes. 4tir in Certo li5uid .ruit +ectin and lemon juice. Continue to stir for 9 minutes until most of the sugar is dissolved. +our into clean jars or plastic containers. Cover tightly with lids and let stand at room temperature until set Dmay take >% hoursE 4tore in free8er or for 9 weeks in frig. ,akes % 6/> cups

?o(Coo0 "ig/t .ananaberr, Jam 9 cup crushed strawberries 6 cup mashed banana 9 cup sugar 6 box certo light fruit pectin crystals ,easure fruits into a large bowl. ,easure sugar and set aside. Combine CH1T; fruit pectin crystals with 6/% cup of the measured sugar. 2radually add to fruit) stirring well. 3et stand for 9! minutes)stirring occasionally. 2radually stir in remaining sugar and continue stirring for 9minutes until most of the sugar is dissolved. +our into clean jars or plastic containers. Cover tightly with lids. let stand at room temperature until set Dmay take up to >% hoursE. 4tore in free8er or up to 9 weeks in fridge. ,akes cups.

?o(Coo0 Peac/ Jam 6 lb peaches( peeled) pitted and mashed)G > cups > cup sugar 9 o8 li5uid fruit pectinG 6 pouch > tablespoon lemon juice 4tir the mashed peaches and sugar together in a large bowl) blending well) and let stand 6! minutes) stirring occasionally. /dd the li5uid fruit pectin and lemon juice. 4tir) constantly) for 9 minutes. 4poon into jars prepared for free8er jams. CIH3?( 9 Hight ;unce 'ars

?o(Coo0 5tra6berr, 2ree3er Jam 6 9/% 5uart fully ripe strawberries 6 9/% cup sugar 6 pkg sure:jell light fruit pectin 6 cup corn syrup 6. -ull and thoroughly crush strawberries) one layer at a time. ,easure into a large bowl. Cou should have % cup. >. ,easure sugar. Combine fruit pectin with 6/% cup of the sugar. 2radually add pectin mixture to fruit) stirring vigorously. 9. 4et aside for 9! minutes) stirring occasionally. /dd corn syrupG mix well. 2radually stir in remaining sugar until dissolved. 3adle 5uickly into scalded containers. Cover at once with tight lids. 3et stand overnight) then store in free8er. 4mall amounts may be covered and stored in refrigerator up to 9 weeks.

Fo:Cook 4trawberry 'am 6 pint strawberriesG D> cupsE mashed > cup sugar 9 o8 li5uid pectinG 6 pouch > tablespoon lemon juice 9 drop red food coloringG up to % drops may be used 4tir the berries and sugar together in a large bowl) blending well) and let stand for 6! minutes) stirring occasionally. /dd the pectin) lemon juice and food coloring) blending well) and stir constantly for 9 minutes. 4poon the jam into the jars prepared for free8er jams. CIH3?( 9 Hight ;unce 'ars

Peac/ Jam % cup prepared fruit 6 bottle fruit pectin L 6/> cup sugar +eel peaches. +it) and grind or crush. If peaches lack flavor) add juice of 6 lemon. Combine sugar and fruit. -eat rapidly to full rolling boil. 4tir constantly before and while boiling. *oil hard 6 minute. 1emove from fire. 4tir in fruit pectin. 4kim and stir alternately for & minutes to cool jam slightly and to prevent floating fruit.

Peac/ Preserves > lb peaches 9 cup sugar 6/> cup water +eel peaches. 1emove pits. Cut each peach in or B pieces. Combine sugar and water. *oil & minutes. /dd fruit. *oil slowly until fruit is clear and juice is thick.

Peac/ */ubarb Jam > 5t. sliced or fresh rhubarb) 6 inchG pieces % cup sugar 6 can peach pie filling D>6 o8.E 6 pkg orange flavored gelatin In a large bowl) combine rhubarb and sugarG allow to stand over night. Transfer to a large saucepan and bring to a boil. 1educe heat and simmer for 6! minutes. ,eanwhile) dice peaches and add with filling to saucepanG return to boiling. 1emove from heatG add gelatin and stir until dissolved. 4poon into canning jars or free8er containers. Cool completely. 1efrigerate or free8e. Cield( /bout L half:pints

Pineapple Apricot Jam > lb dried apricots > cup crushed pineapple 9 6/% cup sugar @ash apricots. Cover with cold water. -eat slowly to boiling. 4immer until soft. /dd pineapple and sugar. 4immer slowly) stirring fre5uently) until thick.

Pump0in Jam & lb pumpkin 6 lb raisins 6 lb dried apricots > 6/> lb sugar +are pumpkin. 1emove seeds and cut pulp into cubes. /dd sugar. 4tir well)and allow to stand overnight. In the morning add apricots which have been washed and cut in strips. /dd raisins. Cook slowly) stirring fre5uently) until the pumpkin is tender and clear. ;ne:half a lemon) sliced thinly) maybe added. Canned pumpkin may be substituted for fresh pumpkin.

Pump0in Preserves % lb pumpkin DpreparedE 9 lemons % lb sugar 6/> teaspoon salt 6 tablespoon mixed spices K @ash pumpkin. 1emove peel and seed. Cut pumpkin as wanted. @eigh and mix with sugar. let stand 6> to 6B hours in a cool place. /dd thinly sliced lemons) salt and mixed spices Dtied in bagE. *oil until pumpkin is clear and syrup thick. +our) boiling hot) into hot *all jarsG seal at once. F;TH( 7se ginger) nutmeg) cinnamon) etc to flavor this your way.

*aspberr, Jam > liter crushed raspberries 6 liter sugar Cook raspberries uncovered for 6! minutes. /dd sugar) stirring to dissolve. *ring to a boil) stirring fre5uently. *oil to jam stage D6> minutesE M remove from heat. 4tir M skim & minutes. +our into hot) sterili8ed jars M seal.

*e& *aspberr, Jam

9 cup finely mashed or sieved red raspberries cup sugar 6 pkg powdered pectin 6 cup water Combine berries and sugar. 3et stand about >! minutes) stirring occasionally. Combine pectin and water in a small saucepan. *ring to a boilG boil 6 minute) stirring constantly. /dd pectin to fruit mixtureG stir 9 minutes. +our into can or free8e jars) leaving 6/> inch head space. /djust caps. 3et stand until set) up to >% hours. .ree8e. Cield( about O half pints. *lackberry 'am( .ollow recipe for red raspberry jam) except reduce sugar from cups to &:6/> cups. 2rape 'am( .ollow recipe for red raspberry jam) except seeds are separated after heating Concord 2rapes. Crush grapes. 4immer grapes without adding water until grapes have softened. +ut pulp through a colander or food mill before measuring. Tart +lum 'am( .ollow recipe for 1ed 1aspberry jam) except plums are pitted and put through a food chopper or blender before measuring.

*/ubarb An& 2ig Preserves 9 6/> 5uart rhubarb 6 pint chopped figs B cup sugar 6 lemon Cut rhubarb into small pieces) add sugar and let mixture stand overnight. In the morning) boil until thick and add 6 pint of chopped figs plus the juice and rind of 6 lemon. Cook rapidly until mixture is thick and clear. +ack while hot into sterile) hot jars. 4eal immediately.

*/ubarb(5tra6berr,(Jam 6 5uart fresh strawberries 6 lb rhubarb 6/% cup water 6/> cup sugar 6 pouch li5uid pectin 6. 1emove caps from strawberries. Crush berries) one layer at a time. Trim Ddo not peelE rhubarb. Thinly slice or chop stalks. /dd water. Cover and simmer > minutes or until soft. /dd to the prepared strawberries. >. ,easure 9 6/> cup of prepared fruit. If it measures slightly less) add water. +lace measured fruit in a or B: 5uart saucepan. 9. ,easure sugar exactly and set aside. ;pen li5uid pectin and set the pouch upright in a cup. %. 4tir sugar into prepared fruit. The saucepan must be no more than one:third full to allow for a full rolling boil. &. *ring to a full rolling boil over high heat. *oil hard 6 minute) stirring constantly. 1emove from heat. . 4tir in pectin at once. 0uickly skim off foam with a large metal spoon. Immediately ladle into hot jars) leaving 6/%: inch space at top. @ith a damp cloth) wipe jar rims and threads clean. L. Immediately cover jars with hot canning lids. 4crew bands on firmly. B. +lace jars in a boiling water bath) carefully setting jars on rack in canner of boiling water. Cover canner and return water to a boilG boil & minutes. O. 1emove jars from canner and let cool. Check seals and store in a cool) dry place.

*ipe 4rape Jam % 6/> cup prepared fruit 6/> cup water L cup sugar 6/> bottle fruit pectin 7se only fully ripened grapes. 4eparate skins and pulp. 4immer pulp & minutes. 1emove seeds by sieving. Crush skins. /dd pulp. /dd water and stir until mixture boils. Cover) and simmer slowly 9! minutes. ,easure fruit into large kettle. /dd sugar. ,ix well. -eat rapidly to full rolling boil. 4tir constantly before and while boiling. *oil hard 6 minute. 1emove from fire. 4tir in fruit pectin. 4kim.

*ipe Tomato Jam % lb medium ripe tomatoes % cup sugar 6 teaspoon whole cloves 6/> tablespoon broken stick cinnamon > cup vinegar 6/> teaspoon whole allspice 4cald) peel) and 5uarter tomatoes. +lace in preserving kettle. /dd sugar) vinegar) cloves) allspice) and cinnamon. The spices may be tied in a loose muslin bag. 4immer) stirring fre5uently) until thick.

5pice& C/err, %range Jam % 6 > % oranges water sticks cinnamon whole allspice whole cloves % lb fresh dark sweet cherries) pitted 6/> cup fresh lemon juice 6/> cup sugar 4lice oranges very thinlyG place in preserving kettleG add water to cover by 6/% inch) about & cups. Tie spices in a cheesecloth bagG add to kettleGbring to boil over high heatG reduce heat slightlyG boil until oranges are very tenderG remove spice bag and discard. /dd pitted cherries) lemon juice) and sugar to kettleG stir until sugar is dissolvedG return mixture to boilG boil rapidly until mixture thickens and reaches gel stage) about 6hour. Cool for about & minutes) skimming off foam with a metal spoon and stirring occasionally. 3adle into hot sterili8ed jars) leaving 6/> inch head spaceG seal with melted paraffin waxG cover with clean lids. 4tore in a cool) dark) dry place. ,akes 66 6/> pint jars.

5tra6berr, & Apple Jam &!! gm strawberries 9 large green apples 6/% cup lemon juice > cup water 6 kg sugar) warmed @ash) hull M half the strawberries. +eel) core M 5uarter the apples. Ten cut 5uarters into thin slices. +ut all the ingredients) except the sugar) into a large pot. Cover M bring to a boil. 4immer until the fruit is tender. /dd warmed sugar M stir till it has dissolved. Increase heat) stirring fre5uently M cook till setting point is reached. 1emove from heat M let stand for & minutes. +our into warm sterile jars M seal.

5tra6berr, 4ooseberr, Jam

> 5uart stemmed gooseberries > 5uart hulled strawberries % 5uart sugar @ash fruits carefully. ?rain. /dd sugar. -eat slowly to boiling. 4immer slowly) stirring fre5uently) until thick.

5tra6berr, "i7ueur Jam &!! gm strawberries 6 medium green apple 6 juice of 6 lime 6 9/% cup sugar > tablespoon grand marnier @ash M hull strawberries. +eel) core M finely chop apple. /dd lime juice M let stand covered for 9! minutes. ,icrowave the fruit M juice for % minutes on high. /dd sugar) stir M microwave 9& minutes on high) stirring every 6! minutes. 4tand five minutes) pour into warm sterile jars. 4eal.

5tra6berr, Preserves 4elect firm) well:ripened strawberries. @ash and drain carefully. 1emove hulls. Combine berries with an e5ual weight of sugar. -eat slowly to boiling. *oil B minutes. 1emove from fire and allow to stand for >% hours. +our without heating into sterili8ed jars. 4eal at once. These berries will be plump and will not rise to the top of the jar.

5tra6berr,(>i6i Jam > 9/% cup crushed strawberries 6 6/% cup kiwi fruit) peeled) chopped 9 6/% cup sugar 6 pkg certo light pectin crystals ,easure prepared fruits into a large bowl. ,easure sugar and set aside. Combine Certo 3ight .ruit +ectin Crystals Dno substituteE with 6/% cup of the measured sugar. 2radually add to fruit) stirring well. 3et stand 9! min) stirring occasionally. 4tir in remaining sugar and continue to stir for 9 minutes until most of the sugar is dissolved. +our into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set Dmay take up to >% hoursE. 4tore in free8er or for 9 weeks in refrigerator. ,akes cups.

56eet .anana Jam > cup mashed banana > tablespoon lemon juice *lend ingredients together until smooth. -eat to a boil in a saucepanG turn to low and simmer) stirring occasionally) until mixture thickens. Cields 6/9 cup.

56eet %nion Jam medium sweet onions) sliced % tablespoon butter > teaspoon vegetable oil 6/> teaspoon salt 6/9 cup brown sugar In heavy skillet) melt butter and vegetable oil. /dd onions and saute until they are slightly brown. 4eason with salt. 1educe heat) stirring constantly until caramel color and tender. 4tir in brown sugar until dissolved. +ut in jars and refrigerate until ready to serve. ,ay be heated again. 4erve with chicken or turkey.

Tomato Jam 6 6/> kg tomatoes 6!! gm glace pineapple 6 each green apple 6 tablespoon grated lemon rind 6/> cup lemon juice 9 6/> cup sugar +eel M coarsely chop tomatoes. Coarsely chop pineapple. +eel) core M grate apple. Combine the fruit in a large pot. *ring to a boil) simmer uncovered for >! minutes. 4tir in lemon juice. /dd sugar M stir till dissolved. *oil rapidly) uncovered) for %& minutes or until a setting point is reached. 1emove from heat M stand for & minutes. +our into warm sterile jars M seal.

9atermelon Preserves +are and cut watermelon rind into pieces > inches long and 9/% inches wide. Cover with brine made by dissolving 6 tablespoon salt in 6 5uart water. 3et stand overnight. ?rain. Cover with water and boil 6! minutes. ?rain. Cover with a heavy syrup made of 6 part sugar and 6 part water. /dd 6 thinly sliced lemon to each 9 5uarts rind. /dd whole spices if desired. Cook slowly until rind is tender and clear.

9atermelon *in& Preserves 6 watermelon 6 5uart water 6 tablespoon lime 6 5uart water > cup sugar 6/> sliced lemon > sticks ginger +are green and pink from inch cubes of 6 melon. 4oak overnight in 6 5uart water and 6 tbsp lime 1inse well. *oil cubes in clear water for 6& minutes. ?rain. *oil 6 5uart water) > cups sugar) 6/> sliced lemon) > sticks ginger) for & minutes. /dd rind and cook until clear. 3et stand overnight. 1epeat) and seal in sterili8ed jars.

Cucc/ini Jam cup 8ucchini:peeled and grated 6/% cup water 6 pkg sure:jell & cup sugar 69 o8 crushed pineapple o8 apricot jello *oil the 8ucchini and water until soft. /dd 4ure:'ell and bring to a hard boil. /dd sugar and pineapple. *oil & minutes. 1emove form heat. /dd apricot 'ello. 4tir well. +ack in sterili8ed jars and seal. I use the 4ure:'ell 3ight and use only 9 6/> cups sugar. This is an orange colored jam and really tastes great unless you don't like apricots or pineappleJ

Musca&ine 1abanero Jam lb ripe muscadines > ripe habaneros) stemmed) 6 seeded for lesser heat DJE 6 plum Dsanta rosa or friarE) 6 seed removed) for natural 6 pectin & cup granulated sugar > cup water In a heavy saucepan combine the muscadines) chiles) plum) sugar) and water. 4lightly crush the muscadines on the bottom of the pan with a potato masher. 3et boil 9!:%! minutes until it is thickened to a heavy syrup consistency. 1emove from heat and strain mixture through a mesh strainer using a rubber spatula to press pulp through a strainer into a bowl. ?iscard the seed mixture. +our the hot jam into sterili8ed mason jars and seal. 1efrigerate a few months or hot water bath and store on shelves.

.lueberr, Jam 6/> of a o8 can fro8en appleG juice concentrate thawed 6 envelope plain gelatin & cup blueberriesG fresh or fro8en 6 tablespoon lemon juice 6/> teaspoon ground nutmeg 6/B teaspoon ground cinnamon +our the apple juice concentrate into a saucepanGsprinkle with gelatin and allow to soften for several minutes. ,eanwhile)in a blender or a food processor finely chop blueberries. 6 cup at a time. /dd lemon juice)spices) and > cups of chopped berries to gelatinG heat over medium:low until gelatin is dissolved. 1emove from the heatG stir in remaining berries and mix well. +our into jars or plastic containersG store in the refrigerator up to 9 weeks. Cield( % cups

2ig Preserves :5,0o 4l,0o; &! small green figs 6 blanched almonds DoptionalE 9 cup sugar 9 cup water 6 tablespoon lemon juice 6 strip of grapefruit peel or: lemonG peel @ash figs and trim stems. +lace figs in a large pan and cover with boiling water. *ring to a the boil and boil gently) uncovered) for 6& minutes. ?rain and rinse with hot water. 1eturn to pan and cover again with boiling water. 1epeat boiling and draining process four times in all. Cook until figs are tender after last change of water Dabout 6 hour's cooking in allE. ?rain figs) rinse with cold water and spread out on paper towels to dry. Insert a whole or split almond into base of each fig if desired. In a clean pan bring sugar and water to the boil. /dd lemon juice and grapefruit or lemon peel and boil for 6! minutes. /dd figs and boil over moderate heat for 6! minutes) skimming when necessary. Cover pan and leave overnight. Fext day bring pan contents slowly to the boil and boil gently until syrup is thick when tested. +ut figs and syrup into sterilised jars) seal and store in a cool place. Testing syrup( ?rip a little syrup onto a cold plate. If drops do not spread) syrup is ready. If you have a sugar thermometer) cook to a temperature of 6!& C D>>! .E.

5ugar 2ree 5tra6berr, Jam 9 5uart whole strawberriesG fresh or fro8en 6 pkg D9 o8E strawberry:flavored sugar:frG ee gelatin 6! packets sugar substitute Crush berries until a small amount of juice forms. +lace in a medium saucepanG bring to a boil. *oil > minutes. 4tir in gelatin until dissolved. 1emove from heat add the sweetener and mix well. /djust sweetener to taste. +our into jars or plastic containers. 4tore in refrigerator up to 9 weeks. Cield( >:9/% cups