Jams

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Table of Contents



Page T itle



4. About Jams Jellies & Preserves

6. Ambrosial Jam

7. Apple Maple Jam

8. Apple Preserves

9. Apricot Jam

10. Apricot Lite Jam

. Apricot Preserves

12. Apricot, Orange & Almond Jam

13. Apricot-Date Jam

14. Apricot-Raisin Jam

15. Apricot-Raspberry Jam

16. Apricot~ Orange & Almond Jam

17. Banana Jam

18. Berry Christmas Jam

19. Blackberry Jam

20. Blackberry Preserves

21. Blaeberry Jam

22. Blueberry Jam

23. Blueberry Or Huckleberry Jam

24. Blueberry-Cherry Jam

25. Blueberry-Lemon Jam

26. Blueberry-Rhubarb Jam

27. Cantaloupe Jam

28. Carrot Jam

29. Cherry & Raspberry Jam

30. Cherry And Raspberry Jam

31. Cherry Freezer Jam

32. Cherry Jam

33. Cherry Pineapple Jam

34. Cherry Pineapple Jam

35. Cherry Preserves

36. Citron Preserves


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37. Concord Grape Jam

38. Cooked Strawberry Jam

39. Cooked Strawberry Jam - Certo Liquid

40. Cranberry Preserves

41. Cranberry-Orange Jam

42. Cranberry-Raspberry Preserves

43. Dried Fig Jam

44. Dutch Apple Pie Jam

45. English Jam Tarts

46. Fig Jam

47. Fig Jam With Honey

48. Fig Preserves

49. Fig Preserves (Syko Glyko)

50. Fig-Strawberry Jam

51. Framboise Raspberry Jam

52. Freezer Strawberry Jam

53. Freezer Strawberry Jam 2

54. Fresh Strawberry Jam

55. Fruit-Sweetened Strawberry Jam

56. Garlic Jam

57. Ginger Peach Jam

58. Gooseberry Jam

59. Grandma Howard's Tomato Jam

60. Grape Jam

61. Greek Sour Cherry Preserves

62. Green Tomato Jam

63. Ground Cherry Jam

64. Honeyed Peach Preserves

65. Hot Pepper & Tomato Jam

66. Instant Raspberry Cordial Jam

67. Island Jam

68. Kiwi Daiquiri Jam

69. Lebanon County Rhubarb Jam

70. Low-Sugar Refrigerator Strawberry Jam

71. Mango Jam

72. Microwave Cherry Preserves

73. Microwave Jam

74. Microwave Strawberry Jam

75. Mock Raspberry Jam

76. Mock Strawberry Or Raspberry Jam

77. Mrs. Johnson's Peach Preserves

78. Muscadine Habanero Jam

79. Nectarine And Raspberry Preserves

80. No Cook Blueberry Strawberry Jam

81. No Cook Peachy Orange Jam

82. No Cook Strawberry Kiwi Jam


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83. No-Cook Apple Raspberry Jam

84. No-Cook Georgia Peachberry Jam

85. No-Cook Light Bananaberry Jam

86. No-Cook Peach Jam

87. No-Cook Strawberry Freezer Jam

88. No-Cook Strawberry Jam

89. Oriental Rhubarb Jam

90. Peach Jam

91. Peach Preserves

92. Peach Rhubarb Jam

93. Pear & Ginger Jam

94. Pear-Apple Jam

95. Pineapple Apricot Jam

96. Pineapple-Apricot Jam

97. Pumpkin Jam

98. Pumpkin Preserves

99. Putting Up Your Preserves

100. Quick Spiced Peach Jam

101. Raspberry Jam

102. Red Raspberry Jam

103. Rhubarb And Fig Preserves

104. Rhubarb, Rose, & Strawberry Jam

105. Rhubarb-Strawberry-Jam

106. Ripe Grape Jam

107. Ripe Tomato Jam

108. Roasted Garlic Jam

109. Rose Hip Jam

0. Rose Petal Jam

. Sambuca Romana Jam

2. Sherried Pear & Cranberry Jam

3. Smetanik - Berry Jam & Sour Cream Pie

4. Spiced Cherry Orange Jam

5. Strawberry & Apple Jam

6. Strawberry Gooseberry Jam

7. Strawberry Jam

8. Strawberry Liqueur Jam

9. Strawberry Preserves

120. Strawberry-Kiwi Jam

121. Sugar Free Strawberry Jam

122. Sweet Banana Jam

123. Sweet Onion Jam

124. The Georgia Peachberry No Cook Jam

125. Tomato Jam

126. Watermelon Preserves

127. Watermelon Rind Preserves

128. Zucchini Jam


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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 0% fruit versus commercial products

[pressure cooked to extract more juice but pectin destroying] with

only 45%



Jelly: has great clarity from dripping the cooked fruit through a

cloth before adding sugar and finishing.



Jams, Butter and Pastes: are whole fruit purees of increasing density.



Marmalades, Preserves and Conserves: are bits of fruit in a heavy

syrup.



High Pectin Fruits: Apples, Crabapples, Quinces, Red Currants,

Gooseberries, Plums 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.



Low Pectin Fruits: Strawberries, Blueberries, Peaches, Apricots,

Cherries, Pears, Blackberries, Raspberries, Grapes, Pineapple and

Rhubarb. These require combining with high pectin fruits or adding a

commercial pectin.



To Test Pectin Content: Put 1 tbl cooled fruit juice in a glass. Add

an equal 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. Use equal amounts of juice and sugar. If the pectin collects

in several small particles use have as much sugar as juice.



To sterilize jelly glasses: fill jars 3/4 full of water and place

them in a shallow pan partly filled with water. Simmer 15 min and

then keep hot until filled. If the lids are placed on the steaming

jars they will be sterilized simultaneously.



Tips: -Use enamel or stainless steel pots not aluminum or copper.

-On average, use 3/4 c sugar to 1 c fruit or juice depending on

pectin content[see above].

-Very acid fruits can tolerate a whole c of sugar.

-Sterilize jars and seal tightly.


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-For fruit that tends to discolor add lemon juice or Ascorbic

acid.

-Keep in a cool dark place but do not refrigerate.



Making Jam: is easiest and most economical as it needs only one

cooking step and uses the pulp. Measure 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. Simmer the fruit until it

is soft. Add sugar and stir until dissolved. Bring to a boil,

stirring to avoid sticking. Reduce heat and cook until thickened- up

to 1/2 hr.



Making Preserves and Conserves: Place fruit in a pot with an equal

amount of sugar in layers ending with sugar on top and allow to rest

overnight. Bring slowly to a boil and simmer until fruit is

translucent. Drain fruit and put in sterile jars. Simmer syrup longer

if necessary to thicken it and pour over fruit. Seal and store.



Making juice for jelly: Wash and drain fruit. Prick or crush the

fruit. Add water if fruit is not juicy enough eg. apples. Add 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. Have ready a jelly bag [several layers of cheese cloth] . Wet

it, wring it out and line a strainer with it. Let the juice drip

through without squeezing it as this muddies and flavors the jelly.

This juice can be kept up to months before proceeding by freezing

or canning it.



Making jelly: Measure the strained juice and put it in an enamel or

stainless steel pan. Simmer 5 min. Skim off froth. Measure and warm

sugar in a pan in the oven and add it. Stir 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. As the syrup thickens, 2

large drops will form along the edge of the spoon. when these two

drops run together and fall as a single drop the "sheeting" stage has

been reached- 220 to 222 deg F and the jelly will be firm when

cooled. It can take anywhere from 10 to 30 min for jelly to reach

this stage depending on the fruit and the amount of sugar. Take the

jars from the sterilizing bath and invert on a cake cooler. They

should be hot but dry when filled. Fill to 1/4" from the top. Cover

with melted paraffin 1/8" deep.


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Roasted Garlic Jam



4 heads garlic, large roasted

1 and peeled

2 teaspoon olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

1 tablespoon Italian parsley, coarsely

1 chopped

1 cayenne pepper, pinch

1 ground pepper, fresh



1. Chop garlic with knife until it forms a paste. 2. Place in a bowl,

add remaining ingredients. Stir to blend. 3. Use for bruschetta,

pizza or grilled meats. Yield 2/3 cup.


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Ambrosial Jam



8 peaches, peeled

3 large oranges

1 pulp of 1 med. cantaloupe

1 lemon

1 (8 1/2 oz.) can crushed

1 pineapple

1 sugar



Chop all ingredients fine. Put oranges through food chopper. Combine

all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let

stand overnight.

Next morning, gently cook mixture 1 hour, stirring frequently. Pour

into hot jars and seal. Makes 8 pints.


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Apple Maple Jam



3 quart finely chopped apples (about pound; ds)

cup sugar

1 cup maple syrup

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/4 teaspoon cloves



Combine all ingredients in a large sauce pot. Bring slowly to a

boil. Cook rapidly to jellying point. As mixture thickens, stir

frequently to prevent sticking. Pour hot into hot jars, leaving 1/4

inch head space. Adjust caps. Process 10 minutes in boiling water

bath. Yield: about 8 half pints.


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Apple Preserves



cup peeled-cored-sliced apples

1 tablespoon lemon juice

1 lemon; thinly sliced

4 cup sugar

1 cup water

1 pkg pectin

2 teaspoon ground nutmeg



This is NOT jam. I like to use these warmed as a side dish (like



escalloped apples). This is from the Ball Blue Book.



Mix apples, water, lemon juice in large pot. Simmer covered 10 min.

Stir in pectin and bring to full rolling boil, stir frequently. Add

lemon slices/sugar and bring to full rolling boil again and boil for

1 min, stir frequently. Remove from heat and add nutmeg. Pour into

hot jars or cool and put into freezer containers. If canning, process

10 min in boiling water bath. Yield half pints. IF FREEZING, MAKE

SURE YOU COOL FIRST, IT WILL BE HOT ENOUGH TO MELT PLASTIC !


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Cranberry Preserves



2 medium apples

3 cup sugar

3/4 cup water

4 1/2 cup cranberries

1 tablespoon grated lemon peel

1/4 cup creme de cassis



Peel, core and coarsely dice apples. Heat sugar and water in heavy

large saucepan over low heat, swirling pan occasionally, until sugar

dissolves. Add cranberries, apples and lemon peel. Bring to boil.

Reduce heat to medium and cook until consistency of thick jam,

stirring frequently, about 20 minutes. Stir in cassis to taste. Cool

completely before serving. (Can be stored in refrigerator 1 month.)


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Cranberry-Orange Jam



4 cup (1 lb) fresh or frozen cranberries

3 cup water

3/4 cup orange juice

1/4 cup lemon juice

4 cup sugar

2 pouches certo liquid pectin



Place cranberries and water in a heavy-bottomed 8-10 qt pan. Bring to

a boil over high heat; reduce heat and simmer, uncovered, until

berries begin to pop (about 10 minutes). Drain well, reserving

liquid. Place cranberries in a blender or food processor and whirl

until smooth; add enough of the reserved liquid to berries to make 4

cups.



Return berry puree to pan. Stir in orange juice, lemon juice, and

sugar until well blended. Bring to a full rolling boil over high

heat, stirring constantly; then boil, stirring for one minute. Remove

from heat and stir in pectin all at once. Skim off any foam.



Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4"

head space. Wipe rims and threads clean, seal, blah, blah, blah.

Process for 5 minutes in boiling water bath. Makes about half pints.


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Cranberry-Raspberry Preserves



cup raspberries (3 pints)

2 1/2 cup sugar

3 cup cranberries (12 oz. bag)

1/4 cup fresh orange juice

1 grated zest of 1 orange



Stir together the raspberries and 1 cup of the sugar in a medium bowl

and let stand for 1 hour. Stir the cranberries and the remaining

sugar together in a nonreactive shallow preserving pan and place over

high heat. Stir constantly so the sugar does not burn until the

cranberries begin to release juice, about 5 minutes. Continue cooking

until all the cranberries have popped and the mixture is syrupy and

comes to a boil. Skim off any foam that forms on top and continue to

cook and stir until the mixture thickens, about 10 minutes more. Add

the raspberries and all their juice and cook for 10 minutes more.

Stir in the orange juice and zest. Remove a small amount of the jam

to a saucer and place in the freezer for 5 minutes. If the mixture

wrinkles when pushed to one side, it is ready. If not, continue

cooking for 5 minutes and retest. When the preserves are the right

consistency, turn down the heat to a simmer and ladle into hot

sterilized jars. Wipe the rims clean with a damp towel and seal with

new lids and metal rings. Process in a hot-water bath for 5 minutes.

Remove, cook, check seals, label, and store. Makes 4 one pint jars.


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Dried Fig Jam



28 oz dried figs

5 cup ; water

1/2 cup fresh lemon juice

3 cup sugar

1 seeds from juiced lemons

1 teaspoon ground cardamom

1 tablespoon dark rum



Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and

remove pot from heat. Let the pot of figs sit for at least an hour to

plump them. Remove figs from the dark water with a slotted spoon.

Reserve the water. Cut stems off figs with scissors and chop figs

medium coarse by hand or in a processor. Add lemon juice and sugar to

the fig water. Set water to a second boil, then reduce heat and let

simmer for 5-10 minutes. Tie up seeds into a cheesecloth bundle and

drop in fig water. Drop the chopped figs into the fig water. Bring

fig jam to another boil, then let simmer for 15-20 minutes. Jam

should be slightly thickened. Remove from heat. Take out the

cheesecloth bag. Stir in the rum and cardamom well. Ladle into 1 pint

jars (1/2 pint works, too), leaving 1/4" head space. Seal jars

according to manufacturer's instructions. Process jars for 15 minutes

in a boiling water bath. Yield: About 4 pints.


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Fat-Free Jam Granola



10 cup rolled oats

1 teaspoon salt

1 teaspoon vanilla

1/4 cup honey

1 10-oz jar (apricot or any

1 flavor) jam



Mix together thoroughly in a large bowl, using your hands. Spread this

mixture out on a large cookie sheet, and bake at 350 for about a half

hour until it's starting to brown, taking it out every five minutes

or so to stir it around.


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Fresh Strawberry Jam



cup strawberries -- sliced

2 boxes pectin

1 3/4 cup honey

2 tablespoon lemon juice



In saucepan, combine strawberries and pectin, mashing or crushing

berries to blend completely. Bring mixture to a boil. Boil hard for

one minute, stirring constantly. Add honey and lemon juice. Return to

a rolling boil for five minutes, stirring constantly. Remove from

heat. Skim off foam. Ladle into hot sterilized jars. Seal. Makes

eight 1/2 pints.


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Ginger Peach Jam



4 1/2 cup prepared fruit (about 3 1/4 lbs full; ly ripe peaches)

1/4 cup finely chopped crystallized ginger

cup sugar

1 box sure-jell fruit pectin



Peel and pit peaches; finely chop or grind. Measure 4 1/2 cups into

6- to 8-quart saucepot; add ginger.



Measure sugar and set aside. Mix fruit pectin into fruit in saucepot.

Place over high heat and stir until mixture comes to a full boil.

Immediately add all sugar and stir. B ring to a full rolling boil and

boil 1 minute, stirring constantly. Remove from heat and skim off

foam with metal spoon. Ladle quickly into hot jars, filling within

1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece

lids. Screw bands tightly. Invert jars for 5 minutes, then turn

upright. After 1 hour, check seals.*



*Or follow water bath method recommended by USDA.



Makes about 8 (1 cup) jars


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Gooseberry Jam



1 lb gooseberries

3/4 lb sugar



Stem gooseberries and wash carefully. Drain. Add sugar. Heat very

slowly in a covered container until juice begins to form. Uncover and

boil until juice sheets from spoon.


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Grandma Howard's Tomato Jam



1/2 orange

1/2 lemon

3 cup tomatoes; peeled, chopped about 1 3

1 pkg pectin crystals; 57 g

4 1/2 cup sugar, granulated



Halve and seed orange and lemon. In food processor, finely shop fruit

with rind. Transfer to heavy saucepan; add tomatoes and bring to a

boil. Reduce heat and simmer for 10 minutes or until rind is tender.

Stir in pectin. Return to boil; boil for 1 minute, stirring. Stir in

sugar; bring to a full rolling boil. Boil, stirring, for 1 minute.

Remove from heat and skim off foam. Pour into hot sterilized jars,

leaving 1/4 inch head space. Seal jars; process in boiling water bath

for 10 minutes. Store in cool, dark, dry place. MAKES: ABOUT 5 CUPS


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Ground Cherry Jam



2 lb ground cherries; 8 c husked

4 cup sugar

1 cup water

2 lemons; grated rind & juice



Husk and wash the ground cherries carefully. Measure the sugar and

water into a large kettle. Bring to a full rolling boil, and boil for

2 minutes.



Add the cherries, lemon rinds, and juice. Bring to a full rolling boil

again, reduce heat and simmer for 5 minutes. Remove from heat, cover

with a clean towel, and let stand overnight.



Next day, return to the heat, and again bring to boil. Reduce heat

and cook gently until transparent (about 15 minutes). Immediately

pour into hot, sterilized glasses seal at once.



Yields 5 to cups.


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Instant Raspberry Cordial Jam



12 oz raspberry jam

1 tablespoon to 2 chambord or other

1 raspberry liqueur



Stir liqueur into jam; cover and refrigerate at least one day to allow

flavors to meld.


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Island Jam



4 cup cantaloupe, peeled and

1 diced

3 oranges, peeled and diced

1/4 cup lemon juice

4 cup sugar

1 teaspoon lemon rind

1 teaspoon orange rind

1/2 teaspoon salt

3 cup bananas



Combine cantaloupe, oranges, and 1/4 cup lemon juice in heavy

saucepan. Bring to a boil and simmer for 15 minutes. Add sugar, lemon

rind, orange rind, and salt. Continue simmering for 30 minutes. Add 3

cups sliced bananas and continue simmering for an additional 15

minutes. Pour into jelly jars and cover with paraffin. Can be frozen.

Yield 8 (6 ounce) jars.


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Pear & Ginger Jam



2 lb pears

4 oz (1/2 cup) preserved ginger

2 lb (5 1/3 cups) sugar

1 1/4 cup water

1 oz (1) fresh ginger

1 juice of 2 lemons



Makes 2 lbs Peel, core and dice the pears. Cut the preserved ginger

into small chunks. Put all the ingredients into a preserving kettle

and stir over a gentle heat until the sugar has dissolved. Bring to

a boil and boil rapidly for about t 10 minutes, stirring occasionally,

or until setting point is reached. Remove the piece of fresh ginger,

lift out the fruit with a slotted spoon and place in hot clean jars.

Rapidly 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.


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Pear-Apple Jam



2 cup finely chopped pears (peeled & core; d)

1 cup finely chopped apples (peeled & cor; ed)

1/2 cup sugar

1/4 teaspoon ground cinnamon

1/3 cup bottled lemon juice

oz liquid pectin



Yield: About 7 to 8 half-pints



Procedure: 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. Bring to a full rolling boil and boil hard 1 minute, stirring

constantly. Remove from heat, quickly skim off foam, and fill sterile

jars leaving 1/4-inch head space.



Adjust lids and process as recommended in Table 1.



Table 1. Recommended process time for Pear-Apple Jam in a boiling

water canner.



Style of Pack: Hot. Jar Size: Half-Pints. Process Time at Altitudes

of 0 - 1,000 ft: 5 min.

1,001 - 6,000 ft: 10 min.

Above ,000 ft: 15 min.


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Pineapple-Apricot Jam



20 oz pineapple; crushed, 1 cn

oz maraschino cherries; 1 jar,*

8 oz dried apricots; cut into 1/4

1/4 cup water

3 1/2 cup sugar

2 tablespoon lemon juice

3 oz fruit pectin; liquid,1 pouch



* Drain, reserving 1/3 cup of the syrup, the cherries and cut up in

small pieces.



Heat the pineapple, with the syrup, the reserved cherry syrup, the

apricots and the water to boiling in a Dutch oven, stirring

occasionally then reduce the heat and cover. Simmer, stirring

occasionally, until the apricots are tender, about 10 minutes. Stir

in the sugar, lemon juice, and cherries. Heat to a full rolling boil

over high heat, stirring constantly. Boil and stir for 1 minute.

Remove from the heat and stir in the pectin. Pour into hot sterilized

jars or glasses or freezer containers. Cover and cool to room

temperature and store in the refrigerator or freezer no more than 3

months.


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Quick Spiced Peach Jam



2 tablespoon water

2 tablespoon lemon juice

1/4 teaspoon cloves

1/2 teaspoon cinnamon

4 cup cut-up peaches

3 cup sugar



Combine the water, lemon juice, cloves and cinnamon in a quart

saucepan.

Dip the peaches in boiling water for 30 seconds and rinse in cold

water. Peel and cut in small pieces into a measuring cup. Add them a

cup full at a time to the saucepan, giving them a quick stir. When all

the peaches are in the saucepan, bring to a boil and cook until soft,

stirring frequently. This should take -8 minutes.

Stirring with one hand, add the sugar with the other. Stir over

moderate heat until he mixture boils. Increase the heat and cook

until the mixture thickens or measure 220 degrees F on the

thermometer.

Pour into hot, clean jars, leaving 1/4 inch head space. Wipe the

rims and put on the lids and screw bands very firmly, then process in

a boiling water bath for 10 minutes. Cool, label and store in a dark

place.


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Rose Hip Jam



4 quart rose hips with black ends

1 removed

1 (about 5 pounds)

3 1/2 cup sugar

1 x water (wine or sherry)



Gather 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. Wash 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. Press through a food mill or colander to

remove the seeds and larger particles. Press through a finer sieve

to remove the smaller fibers and seed bits.



Cook the pulp down until it is quite thick. How thick? 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 3

1/2 cups is my measurement from the last time I made this.



Add the sugar and check the taste. Sometimes I add a bit more sugar.

Rose 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. Put in jars. Makes 4 half-pint jars


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Rose Petal Jam



30 large red cabbage roses

3 lb sugar

2 pint water

1/2 lemon



Take the roses and cut off the white ends. Make a syrup with the

sugar and water. Then add the juice of the half a lemon and the rose

petals. Boil until the roses crystallize, stirring frequently with a

wooden spoon. Turkish cooks keep this for years.


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Sherried Pear & Cranberry Jam



1 1/2 cup fresh or frozen cranberries,

1 about 1/2lb (250g)

4 (or 5) ripe pears, about 2lb

5 cup granulated sugar

1/2 cup water

1/4 cup sherry

1 box certo crystals fruit

1 pectin



Place cranberries in a food processor and whirl, using an on-and-off

motion, until coarsely ground. Turn into a large bowl. Peel, core and

finely chop pears. They should measure about 2 cups. (Do not chop in

food processor; they will turn to mush.) Add chopped pears to

cranberries. Stir in sugar until well mixed. Let stand for 10

minutes. Then, combine water, sherry and fruit pectin crystals in a

small saucepan. Bring to a boil and boil for 1 minute, stirring

constantly. Stir into fruit mixture. Continue stirring for 3 minutes.

(There will be a few sugar crystals remaining.) Immediately pour into

jars. Cover at once with tight lids. Let stand at room temperature

until set. It may take up to 24 hours. Then, store in the

refrigerator or freezer. Jam will keep well in the refrigerator for

up to 3 weeks or in the freezer for several months. Makes 1/2 cups.


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Apricot, Orange & Almond Jam



1 lb dried apricots

2 oz split almonds

3 oranges

2 lemons

2 1/2 lb sugar

2 1/2 teaspoon ground cinnamon



Chop the apricots roughly. Put them into a large bowl, sprinkling the

fine grated zest of the oranges and the cinnamon between layers. Squeeze the

juice of the oranges, measure and add enough water to make 3 pints in

all. Pour the liquids over the fruit and leave to soak overnight in a cool

place.



Slide 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 1-1/4 hours to become really soft.



Warm the sugar. Add 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. Pot,

tie down and label the preserve in the usual way. Makes enough to fill 5

jars.


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Lebanon County Rhubarb Jam



2 1/2 lb rhubarb

1/2 cup water

1 1/2 lb sugar

2 each orange, rind & juice of



Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup

of cold water. Grate the rind of the oranges and add to the rhubarb. Add

the orange juice and cook for 30 minutes, stirring occasionally. Pour into

sterilized jars and seal.


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Oriental Rhubarb Jam



1 lb rhubarb finely chopped

3 cup granulated sugar

1/2 teaspoon five spice powder

1/4 cup chopped candied ginger

1 x dash hot pepper sauce

3 tablespoon lemon juice



In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot

pepper sauce and lemon juice; blend well. Place over low heat,

stirring constantly until sugar dissolves. Bring to boil, skim off

foam and cook over medium heat, stirring frequently, until mixture

becomes transparent and thickens, about 15 to 20 minutes. Ladle into

hot, sterilized jars; seal. Makes about four ounce jars.


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Rhubarb, Rose, & Strawberry Jam



2 lb rhubarb, trimmed weight

1 lb small strawberries - slightly under; ripe

1/2 lb highly scented rose petals

1 1/2 lb sugar

4 small juicy lemons



Rhubarb 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. Slice the rhubarb and

layer it in a large bowl with the whole hulled strawberries and the sugar.

Pour on the lemon juice, cover and leave overnight.



Tip the contents of the bowl into a preserving pan. Add the lemon pips

tied in a muslin bag and bring gently to a boil. Boil for 2 minutes then

tip the contents of the pan back into the bowl. Cover and leave in a cool

place over night once more.



Put the rhubarb and strawberry mixture back into the pan. Pinch 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. Bring to the boil and fast

boil until setting point is reached, then pot in warm sterilised jars in

the usual way. Makes enough to fill or 7 jars.


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Sambuca Romana Jam



5 cup crushed, fresh blueberries

1/2 cup water

2 1/2 cup sugar

10 each coffee beans per jar

1 teaspoon grated lemon rind

1/2 cup sambuca romana

1 each box light fruit pectin



Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind,

water, and Sambuca in a heavy saucepan. Cook over high heat, stirring

constantly, until mixture comes to a hard boil. Stir in remaining sugar.

Bring to a rolling boil, still stirring constantly. Boil for 1 minute.

Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in

each jar. Immediately pour jam into hot sterilized jars and vacuum seal.

Makes 5 1/2 pint jars.


----------------------- Page 34-----------------------

Strawberry Jam



3 cup crushed strawberries

5 cup white sugar

1 pkg certo crystals

1 cup water



Mix together fruit & sugar & let stand for one hour. Boil water & certo

crystals hard one minute. Add fruit & place in jars. Refrigerate.


----------------------- Page 35-----------------------

Apricot~ Orange & Almond Jam



1 lb dried apricots

2 oz split almonds

3 oranges

2 lemons

2 1/2 lb sugar

2 1/2 teaspoon ground cinnamon



Chop the apricots roughly. Put them into a large bowl, sprinkling

the fine grated zest of the oranges and the cinnamon between layers.

Squeeze the juice of the oranges, measure and add enough water to

make 3 pints in all. Pour the liquids over the fruit; leave to soak

overnight in a cool place.



Slide 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 1 1/4 hours to become really soft.



Warm the sugar. Add 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.

Pot, tie down and label the preserve in the usual way.


----------------------- Page 36-----------------------

Apricot-Date Jam



1 cup dried apricots

1 cup unsweetened pineapple juice

1 cup pitted dates

1 teaspoon lemon juice



Soak apricots in pineapple juice overnight Blenderize all ingredients

Serve as is on toast or thin with more pineapple juice to make a

softer spread for waffles or pancakes



Makes about 3 cups


----------------------- Page 37-----------------------

Apricot-Raisin Jam



1/2 lb dried apricot halves, coarsely chopped

1 cup golden raisins

1 juice and grated rind of 1 lemon

1 cup orange juice

2 cup sugar



1. Place the apricots and raisins in a bowl and add water to cover.

Cover the bowl tightly and let it stand overnight. Drain the liquid

into a large, heavy saucepan and chop the apricots coarsely. Add the

apricots, raisins, lemon juice and rind, and orange juice to the pan,

place over low heat, and bring to a simmer. Cook 20 minutes, stirring

occasionally.



2. Add the sugar and continue cooking, stirring frequently until the

mixture of fruit is very soft and the syrup sheets when dropped from

the side of a spoon (220 degrees on a candy thermometer), 15 to 20

minutes. Spoon the jam into sterilized half-pint jars. Seal the jars,

process in a boiling-water bath for 10 minutes and cool. Store in a

cool, dark place.


----------------------- Page 38-----------------------

Concord Grape Jam



4 lb ripe concord grapes

1 cup water

7 1/2 cup sugar

1/4 cup powdered pectin



Squeeze the pulp from the grape skins into a preserving kettle,

reserving the skins. Add the water to the kettle and simmer,

covered, for 5 minutes. Strain the pulp to remove the seeds and

return to the kettle. Grind the reserved skins and add them to the

strained pulp. Stir in the sugar and pectin and bring slowly to a

full rolling boil. Boil hard for 1 minute, stirring constantly.

Remove from heat and stir and skim for 5 minutes. Ladle into hot,

sterilized jars and seal immediately.


----------------------- Page 39-----------------------

Cooked Strawberry Jam - Certo Liquid



----STRAWBERRY----

3 3/4 cup crushed fruit (2 qt)

1/4 cup lemon juice

7 cup sugar

1 pkg certo liquid *

----YIELD 7 1/2 CUPS----



* NOTE pk means 1 pouch containing 85 ml. ** A food processor may be

used.



1. Wash jars and lids in hot soapy water, rinse and sterilize jars

and lids by (1) boiling in water for 15 minutes (leave in water til

needed.) Lids may be sterilized by placing in boiling water and

boiling 5 minutes(leave in warm water til needed.) Utensils should

also be sterilized.



2. Stem and crush well, one layer at a time, fully ripe berries.

Seive half of pulp to remove seeds if desired.



3. Using a liquid measuring cup, measure the exact amount of prepared

fruit required and add to a large 4 to 8 qt pan. The pan should be no

more than half full to allow mixture to reach a full rolling boil.

Add lemon juice if required. 1/8 tsp butter may be added to reduce

foaming.



4. Measure sugar. DO NOT REDUCE SUGAR. Add the exact amount of sugar

specified and mix well.



5. Place pan over high heat; bring to a full rolling boil and boil

hard for 1 minute, stirring constantly. Remove from heat.



6. At once stir in Certo liquid.



7. Skim off foam with a metal spoon. Stir and skim for 5 minutes.



8. Pour quickly into prepared jars leaving 1/4 inch head room.



9. Seal jam at once with 2 piece metal lids or paraffin wax.



NOTE: Recipes using fruits with seeds 1/2 the fruit may be put

through a seive, if desired.


----------------------- Page 40-----------------------

Dutch Apple Pie Jam



1 lb tart green apples

1/2 cup raisins

1 cup water

1/3 cup lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

4 1/2 cup granulated sugar

1 cup firmly packed light brown sugar

1/2 teaspoon margarine or butter

1 pouch certo liquid fruit pectin



Peel, core and finely chop enough apples to measure 2c Place in

preserving kettle or Dutch oven with raisins,water, lemon

juice,cinnamon and allspice. Stir in sugars and margarine/butter.



Place kettle over high heat and sitr until it comes to a full boil.

Boil hard for 1 minute, stirring constantly. Remove from heat and

immediately stir in liquid fruit pectin. Bring to full rolling boil

and boil hard for one minute, stirring constantly. Remove from heat.



Stir and skim foam for 5 minutes to prevent floating fruit. Pour

quickly into sterilized jars, filling up to 1/2 in from the rim. Seal

while hot with sterilized two-piece lids with new centres


----------------------- Page 41-----------------------

Fig Jam With Honey



1 cup honey equals 1 cup sugar. Peel figs, measure and add 3/4 cup

honey for each cup fruit and let cook slowly, stirring constantly.

When thick, pour into jars to within 1/4 inch of top. Put on cap,

screw band firmly tight. Process in boiling water bath 10 minutes. A

little sliced lemon or chopped walnuts in fig jam makes it delicious.


----------------------- Page 42-----------------------

Fig Preserves



quart figs

quart boiling water

8 cup sugar

3 quart water



POUR boiling water over figs. Let stand 15 minutes. Drain. Rinse

figs in cold water. Prepare syrup by mixing sugar and water. Boil

rapidly 10 minutes and skim, then drop figs into syrup a few at a

time. Cook rapidly until figs are transparent. Lift out and place

them in shallow pans. Boil syrup down until thick, pour over figs and

let stand -8 hours. Sliced lemon or sliced preserved ginger may be

added during 10 minute boiling. Fill sterilized jars to within 1/2

inch of top. Put on cap, screw bank FIRMLY TIGHT. Process in Boiling

Water Bath 10 minutes or seal with paraffin.


----------------------- Page 43-----------------------

Fig-Strawberry Jam



3 1/2 cup mashed fresh figs (unpeeled)

3 cup sugar

1/4 cup lemon juice (optional)

3 pkg strawberry gelatin (3 ounces each)



Cook figs, sugar and lemon juice 5 to 7 minutes. Let stand

overnight. Stir in gelatin. Boil again 3 to 4 minutes, stirring

occasionally. Pour quickly into jars and seal at once, or store in

refrigerator if used within a month.


----------------------- Page 44-----------------------

Freezer Strawberry Jam 2



1 quart ripe strawberries

4 cup sugar

2 tablespoon lemon juice

1/2 bottle of liquid pectin



Crush berries thoroughly. Place in a large bowl. Add sugar, mix

well & let stand. Mix lemon juice & add certo. Stir until all sugar

crystals are dissolved. Ladle quickly into jars & leave to set, it

may take 24 hours. Store in freezer. Will keep in the fridge for

3 weeks.


----------------------- Page 45-----------------------

Fruit-Sweetened Strawberry Jam



2 cup sliced fresh strawberries

1/3 cup apple-grape concentrate

1 (see separate recipe)

2 tablespoon water

2 tablespoon orange juice



1. In a medium pan combine the strawberries, apple-grape sweetener,

water and orange juice. Bring to a boil, reduce the heat slightly

and cook at a low boil 10 to 15 minutes, until very thick. Stir

often. (To test for gelling, put about 1/2 teaspoon jam on a chilled

saucer and place in freezer for 1 minute. If, when cooled, jam

wrinkles when touched, it is done.) Skim the foam from the top of the

jam .



2. Transfer to a bowl, cool, cover, and refrigerate.


----------------------- Page 46-----------------------

Garlic Jam



4 garlic head, whole (~14 oz)

1 tablespoon olive oil, extra-virgin

1 medium onion; unpeeled & halved lengthwise

1 salt (opt)



Preheat the oven to 350F. Using a large sharp knife, cut off 1/2-inch

from the top of each head of garlic to expose some of the flesh.



Drizzle 1 tablespoon of the oil over the bottom of a gratin or glass

pie dish. Place the garlic and the onion halves cut sides down in

the dish, cover tightly with foil and bake for 45 minutes, until very

soft to the touch. Uncover and let cool for 20 minutes.



Peel the onion halves and finely chop them. Place in a medium bowl.

Squeeze the garlic pulp from the skins into the bowl; discard the

skins. Using a fork, stir in the remaining 2 teaspoons oil and mash

with the onion and garlic until thoroughly incorporated. Season with

salt if desired. (The garlic jam will keep refrigerated in a glass

jar for up to 2 weeks.)



Makes 1-1/3 cups.



Use 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.


----------------------- Page 47-----------------------

Grape Jam



4 lb grapes

2 oranges; juiced & zested

5 cup sugar

1 cup raisins

1 pn salt



Wash grapes and remove stems. Peel off skins and reserve; place grape

pulp in a saucepan. Cook pulp over low heat to 7 minutes, then

press through a coarse sieve to remove seeds. Discard seeds; return

pulp to saucepan. Add orange rind and juice, sugar, raisins and salt,

and continue to cook over low heat, stirring constantly. As the

mixture thickens, add grape skins and cook to 8 minutes or until

quite thick.



Pour into sterile hot jars and seal while hot.



Makes about 3 1/2 pints.


----------------------- Page 48-----------------------

Greek Sour Cherry Preserves



1 lb black cherries

2 cup sugar

1/2 cup water

1 juice of half a lemon.



Pit cherries and place pits in a separate bowl. Layer cherries in

saucepan with sugar. add water to the pits. Stir and drain and use

this water to add to the cherries in saucepan. Let mixture stand for

1 hour. Then boil gently for 30 minutes, until syrup thickens. You

may stir gently while cooking and skim off any scum that rises to the

top. add the lemon juice at the end of the 30 minutes. Cool and

store covered refrigerated.


----------------------- Page 49-----------------------

Banana Jam



5 each ripe bananas

3 tablespoon fresh lime juice

2/3 cup fresh orange juice or water

1 1/2 cup sugar

1/2 vanilla bean split in half

1 lengthwise and cut into 1/3s

1/8 teaspoon salt

1 tablespoon banana liqueur (optional)



Peel the bananas and thinly slice or mash with a fork. Place the

bananas in a heavy saucepan with the lime juice, orange juice, sugar,

vanilla bean and salt, and bring to a boil. Reduce the heat and

gently simmer the banana jam until htick, about 30 minutes, stirring

often. Stir in the banana liqueur and remove the pan from the heat.

Leave the vanilla bean in the jam - it's pretty.



Spoon the jam into three -ounce canning jars that have been

sterilized. Fill the jars to with-in one-eighth inch of the top.

Screw on the lids. Invert the jars for 5 minutes, then reinvert. Let

the jam cool to room temperature.



Store the jam in a cool, dark place. Refrigerate the jam once

opened; it will keep for several weeks.


----------------------- Page 50-----------------------

Berry Christmas Jam



3 cup fresh cranberries

1 medium seedless orange, peeled and quarter; ed

1 pkg (10 oz) frozen sliced strawberries,; slightly thawed

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

4 cup sugar

1/2 cup water

1 pouch (3 oz) liquid fruit pectin



In a food processor, combine the cranberries and orange quarters;

process until coarsely chopped. Add strawberries, cloves and

cinnamon; process until mixture is finely chopped. In a heavy large

saucepan, combine fruit mixture, sugar and water until well blended.

Stirring constantly over low heat, cook two minutes. Increase heat to

high and bring mixture to a rolling boil. Stir in liquid pectin.

Stirring constantly, bring to a rolling boil again and boil one

minute. Remove from heat;skim off foam. Pour into heat resistant jars

with lids. Makes about 3 pints of jam.


----------------------- Page 51-----------------------

Blaeberry Jam



----MAKES 3 LB----

2 lb blaeberries

1/2 lb rhubarb

2 lb preserving sugar



(AKAs Bilberries, Whortleberries, Blueberries, Huckleberries) Wash,

trim and roughly chop the rhubarb, put it into a pan and cook gently

until it starts to soften. Stir in the sugar and when it has

dissolved add the blaeberries and bring the jam to the boil. Boil it

rapidly for up to 20 minutes to setting point. Cool slightly then

pour into clean warm jars, cover, label and store. (Test 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 ready)


----------------------- Page 52-----------------------

Cantaloupe Jam



2 medium cantaloupe, cut in pieces

1 size

1 your thumb

1 (no 2 1/2) can crushed

1 pineapple

2 oranges

2 pkg pectin

1 sugar



Cut cantaloupe in pieces the size of your thumb. Combine with drained

crushed pineapple, 2 oranges, ground peeling and all. Add 2 packages

pectin. Add sugar; measure and add same amount of sugar as you have

fruit. Cook until you have a thick syrup. Put in bottles and seal.


----------------------- Page 53-----------------------

Cherry & Raspberry Jam



1 1/2 liter sweet cherries

50 ml orange juice

25 ml lemon rind

15 ml grated orange rind

1 1/2 liter raspberries

1 liter sugar

1 a few drops almond extract



Pit & chop cherries. Add next three ingredients. Bring to boil &

cook for 10 minutes, stirring frequently. Add raspberries & sugar.

Bring to a boil, stirring frequently. Boil to jam stage (15 minutes

or so). Remove from heat, stir & skim for 5 minutes. Pour into hot,

sterile jars & seal.


----------------------- Page 54-----------------------

Cherry Pineapple Jam



4 quart pitted cherries

2 cup crushed pineapple

1 sugar



Recipe by: Jo Merrill This is an old recipe and quite unique these

days.



Combine fruits and add an equal weight of sugar. Heat slowly to

boiling. Simmer 3/4 hour. Pour into platters. Cover with glass and

set in the sun until desired consistency is reached.


----------------------- Page 55-----------------------

Hot Pepper & Tomato Jam



2 1/4 ripe tomatoes

1 1/2 teaspoon grated lemon rind

1/4 cup lemon juice

2 chopped hot peppers; or

2 teaspoon tabasco sauce

cup sugar

1 fruit pectin



Peel and chop tomatoes. Bring to boil and simmer 10 minutes. Measure

3 cu ps into sauce pan. Add pepper, rind, juice, sugar and mix well.

Over high heat, bring to rolling boil, boiling hard, stir for 5

minutes. Remove fro m heat and at once stir in pectin. Skim with

metal spoon. To prevent floating, stir and skim for 5 minutes. Ladle

into 1/2 pint jar and seal.



9 glasses.


----------------------- Page 56-----------------------

Apricot Jam



3 1/4 cup prepared fruit

1/2 bottle fruit pectin

7 cup sugar



Wash apricots. Pit. Do not peel. Cut in small pieces. Crush

thoroughly. Combine sugar and fruit. Mix well. Hat rapidly to full rolling

boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove

from fire. Stir in fruit pectin. Skim.


----------------------- Page 57-----------------------

Apricot Lite Jam



2 cup (480 ml) dried apricots

1 1/2 cup (3 0 ml) crushed pineapple, unsweetened (if using canned,

1 drain)

1 orange, peeled, seeded and chopped

1 juice of 1/2 lemon

3 1/2 cup (840 ml) sugar



Cover apricots with cold water and let soak overnight. Simmer apricots in

soaking water, uncovered, until tender. Mash with a potato masher or in a

food processor. Add pineapple, orange, lemon juice, and sugar to apricot

mixture. Simmer until sugar has dissolved, stirring frequently; then cook

over high heat until thick, about 20 - 30 minutes. Skim off foam. Pour

into hot jars, leaving 1/4" (6mm) head space. Adjust caps.



Process 10 minutes in boiling water bath. Yield: half pints (1440 mL)


----------------------- Page 58-----------------------

Apricot Preserves



4 kg pitted, very ripe apricots (8 lbs 1; 2 oz)

3 1/4 kg sugar (7 lbs)

1 juice of 1 lemon

1 1/2 pkg einsiedehilfe ('preserving aid') dissolved in



hot water



Cook apricots and sugar to setting point, continually skimming off foam.

Shortly before done, add lemon juice. Remove from heat. Stir in

'Preserving Aid' dissolved in hot water. Pour into hot, dry, sterilized

jars. Seal jars with cellophane the top of which has been dipped in rum

andsmooth the overhang over the jars' necks, tying with thin twine.



Makes 12 half-liter jars and one quarter-liter jar. (Between 13 and 14

1 pint jars).



"Einsiedehilfe" ('Preserving Aid') is sold (in Austria) in 15 gram

packages and consists of 65 percent sugar and 35 percent benzoic acid.



To test for setting point: Spoon a little of the conserve onto a

chilled saucer. Leave for a few minutes - then hold saucer upside down. If

conservedoesn't run, then setting point has been reached.


----------------------- Page 59-----------------------

Apricot-Raspberry Jam



2 lb apricots; peeled, pitted, and mashe

1 pint raspberries: (2 cups), mashed

cup sugar

1/4 cup lemon juice

1 tablespoon butter or margarine

3 oz liquid fruit pectin; 1 pouch



In a large saucepan, combine the apricots and raspberries. Stir in the

sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring

constantly. Add the pectin. Bring to a rolling boil and boil for 1

minute, stirring constantly. Spoon into jars prepared for cooked jam.



YIELD:



7 Eight Ounce Jars


----------------------- Page 60-----------------------

Blackberry Jam



3 cup blackberries

2 cup water

1 pkg powdered fruit pectin

5 cup sugar



Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is

dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir until

dissolved. Boil 3-5 minutes, stirring frequently, or until thick. The

Household Searchlight


----------------------- Page 61-----------------------

Blackberry Preserves



1 lb blackberries

1 lb sugar

2 tablespoon lemon juice



COMBINE ALL INGREDIENTS and let sit, covered, for 1 hour. Place in a pot,

place over medium heat and cook until the mixture bubbles and thickens.

Strain through a large strainer to remove the seeds. Follow manufacturer's

directions for canning, or place in jars and store in the refrigerator.


----------------------- Page 62-----------------------

Blueberry Or Huckleberry Jam



4 1/2 cup berries

1 bottle fruit pectin

7 cup sugar

1 lemon



Wash fruit thoroughly. Crush. Add lemon juice. Add grated rind of 1/2

lemon. Add sugar. Mix thoroughly. Heat rapidly to full rolling boil.

Stir constantly before and while boiling. Boil hard 2 minutes. Remove

from fire and stir in fruit pectin. Skim.


----------------------- Page 63-----------------------

Blueberry-Cherry Jam



3 1/2 cup prepared fruit (about 1 pint fully; ripe blueberries

1 and 1 1/2 lbs fully ripe sour cherr; ies)

4 cup sugar

1 box sure-jell fruit pectin



Thoroughly crush blueberries, one layer at a time. Stem and pit sour

cherries and finely chop. Combine fruits and measure 3 1/2 cups into - to

8-quart saucepot.



Measure sugar and set aside. Mix fruit pectin into fruit in saucepot.

Place over high heat and stir u ntil mixture comes to a full boil.

Immediately add all sugar and stir. Bring to a full rolling boil and boil

1 minute, stirring constantly. Remove from heat and skim off foam with

metal spoon. Ladle quickly into hot jars, filling within 1/8 inch of tops

. Wipe jar rims and threads. Cover with two-piece lids. Screw bands

tightly. Invert jars for 5 minutes, then turn upright. After 1 hour,

check seals.*



*Or follow water bath method recommended by USDA.



Makes 5 (1 cup) jars


----------------------- Page 64-----------------------

Blueberry-Lemon Jam



4 1/2 cup blueberries; fresh or frozen

7 cup sugar

1 x grated zest of 2 large lemon

3 each 3-oz pouches liquid pectin



Pick over the fresh blueberries to remove any stalks and rinse under cold

water. Drain well and place in a large heavy-bottomed saucepan. (Do not

rinse or thaw the frozen berries.) Crush the berries slightly with a

potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to

a boil over medium-high heat, stirring often. When the mixture reaches a

full boil, cook for 1 minute. Stir in the pectin. Return to a full

boil, then cook for another minute. Ladle into hot, sterilized jars

leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on top

of the jars. Process in a boiling water bath for about 5 minutes.

Remove from the water and cool completely at room temperature. Makes about

cups.


----------------------- Page 65-----------------------

Blueberry-Rhubarb Jam



8 cup blueberries

4 cup rhubarb, chopped in 1 inch pieces

1 teaspoon lemon rind, grated

2 tablespoon lemon juice

1 cup water

4 cup granulated sugar



In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and

juice and water. Bring to a boil, stirring frequently, reduce heat and

simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high

and boil vigorously until jam reaches setting point. (218 - 220F or 103 -

104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off

foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam.

Fill sterilized jars and seal. Makes about 4 pint jars or 8 - half pint

jars.


----------------------- Page 66-----------------------

Carrot Jam



4 cup chopped carrots

3 cup sugar

3 lemons, sliced

1 teaspoon cinnamon

1/2 teaspoon cloves



Combine ingredients. Simmer slowly, stirring constantly, until thick.


----------------------- Page 67-----------------------

Cherry And Raspberry Jam



1 1/2 liter sweet cherries

50 ml orange juice

25 ml lemon rind

15 ml grated orange rind

1 1/2 liter raspberries

1 liter sugar

1 a few drops almond extract



Pit & chop cherries. Add next three ingredients. Bring to boil & cook for

10 minutes, stirring frequently. Add raspberries & sugar. Bring to a

boil, stirring frequently. Boil to jam stage (15 minutes or so). Remove

from heat, stir & skim for 5 minutes. Pour into hot, sterile jars & seal.


----------------------- Page 68-----------------------

Cherry Freezer Jam



1 1/2 lb sweet cherries

2 tablespoon lemon juice

4 1/4 cup sugar

1 sure jell pectin

3/4 cup water



Remove stem and pits from cherries. Finely chop in 1/8 inch pieces ending up

with (2)cups of prepared cherries. Combine fruit, lemon juice and sugar in a

bowl. Set aside for 10 minutes. Mix water and the sure jell together in small

saucepan. Bring mixture to a boil over HIGH heat, stirring constantly.

Continue boiling for 1 minute. Stir constantly for 3 more minutes. Pour

into Freezer containers, cover with lids and allow to stand at room

temperature for 24 hours. Store in freezer. After opening, store in

refrigerator up to 3 weeks.


----------------------- Page 69-----------------------

Cherry Jam



4 cup sweet cherries

3 cup warmed sugar



Stone cherries. Crush the fruit. Boil in their juice till tender, about

10 minutes. Add sugar, stir well to dissolve. Boil for another 5 to 7

minutes. Remove from heat & let stand, covered, for 2 to 3 minutes. Stir

& skim if necessary. Pour into sterile jars & seal.


----------------------- Page 70-----------------------

Cherry Pineapple Jam



4 quart pitted cherries

2 cup crushed pineapple

1 sugar



Combine fruits and add an equal weight of sugar. Heat slowly to boiling.

Simmer 3/4 hour. Pour into platters. Cover with glass and set in the sun

until desired consistency is reached.


----------------------- Page 71-----------------------

Cherry Preserves



2 lb pitted cherries

2 lb sugar



Combine cherries and sugar. Heat slowly to boiling. Stir frequently.

Boil8 minutes. Let stand overnight. Pack without heating into sterilized

jars.


----------------------- Page 72-----------------------

Citron Preserves



1/2 cup raisins

1/2 lemon, sliced

2 cup sugar

1 teaspoon whole cloves

1 stick cinnamon

1 cup hot water



Simmer slowly, stirring frequently, until thick.


----------------------- Page 73-----------------------

Cooked Strawberry Jam



3 quart strawberries

1/4 cup lemon juice

2 oz powdered pectin

8 1/2 cup sugar

1/4 teaspoon butter



1. Wash, hull and halve berries. Crush one layer at a time and measure

53/4 cup into a 6-quart kettle. Stir in lemon juice. Add pkg of pectin

andstir thoroughly to dissolve. This will take several minutes. Stir down

sides of pan and crush any remaining lumps of pectin.



2. Place pan on high heat. Bring to a boil, stirring constantly to

prevent scorching.



3. Add sugar gradually, then butter, mixing well. Continue stirring

and bring to a full rolling boil (a boil that cannot be stirred down). Boil

hard exactly 4 minutes, stirring constantly to prevent scorching.



4. Remove jam from heat. Skim foam from top.



5. Pour into hot, sterilized jars, wipe top and threads of jar. Apply

hot lid and screw band. Twist screw band down tight. Process in boiling

water bath 5 minutes. Start counting time when water comes to a boil.


----------------------- Page 74-----------------------

Fig Jam



2 quart chopped figs, about 5 lbs

cup sugar

3/4 cup water

1/4 cup lemon juice



To prepare chopped figs, cover figs with boiling water. Let stand 10

minutes. Drain, stem and chop figs.



Combine figs, sugar, and 3/4 c. water in a large sauce pot. Bring slowly

to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir

frequently to prevent sticking. Add lemon juice and cook 1 minute longer.



Pour hot into hot jars, leaving 1/4" head space. Adjust caps. Process 15

minutes in boiling water bath.



Yield: About 5 pints


----------------------- Page 75-----------------------

Framboise Raspberry Jam



1 ingredients:

4 1/2 cup fresh raspberries

3 cup sugar

1/4 cup framboise



Servings: makes 4 - 1/2 pint jars Notes: The combination of the delicacy

of fresh raspberries and the mellow framboise (raspberry brandy) makes a

remarkable jam. Use both as a spread and as a dessert garnish.



DIRECTIONS: Place all ingredients in heavy saucepan over medium heat.

Bring to a boil, stirring occasionally. When mixture comes to a boil, raise

heat to high and cook, stirring constantly, for about 20 minutes. As

mixture begins to thicken, watch carefully to prevent sticking. When

mixture has reached a jam like consistency, immediately remove from heat.

Pour into hot sterilized jars and vacuum seal (hot water bath method, or

can be refrigerated up to weeks).






----------------------- Page 76-----------------------

Freezer Strawberry Jam



1 quart ripe strawberries

4 cup sugar

2 tablespoon lemon juice

1/2 each bottle of liquid pectin



Crush berries thoroughly. Place in a large bowl. Add sugar, mix well &

let stand. Mix lemon juice & add certo. Stir until all sugar crystals

are dissolved. Ladle quickly into jars & leave to set, it may take 24

hours. Store in freezer. Will keep in the fridge for 3 weeks.


----------------------- Page 77-----------------------

Green Tomato Jam



1 kg green tomatoes

1 each lemon

1 cup water

3 cup sugar



Slice tomatoes & lemon thinly. Put tomatoes, lemon & sugar into a pot

with the water. Bring to a boil, reduce heat & simmer for 1 hour. Transfer

to a warmed sterile jars.


----------------------- Page 78-----------------------

Honeyed Peach Preserves



3 lb peaches, peeled & quartered

4 cup sugar

1 cup honey

1/2 orange, quartered

1/2 teaspoon salt

1/4 teaspoon almond extract



Combine peaches, sugar, & honey in Dutch oven. Cover & let stand for 45

minutes. Position knife blade in food processor bowl. Add orange, & top

with cover. Process until finely chopped. Measure chopped orange, & add an

equal amount of water. Cook covered, about 10 minutes or until orange peel

is soft. Set aside. Bring peaches slowly to a boil, stirring frequently

until sugar dissolves. Bring to a rapid boil, & cook 15 minutes, stirring

constantly. Add orange mixture, return to a boil, & cook about 25 minutes

or until mixture registers 221 degrees on candy thermometer; stir mixture

frequently. (It


----------------------- Page 79-----------------------

Kiwi Daiquiri Jam



5 kiwifruit, peeled

3 cup sugar

2/3 cup unsweetened pineapple juice

1/3 cup fresh lime juice

1 pouch 85ml/3oz liquid pectin

1 green food colour, optional

4 tablespoon rum (or sub. fruit juice?)



Fill boiling water canner with water. Place 4 clean half-pint mason jars

in canner. Cover, bring water to a boil; boil at least 10 min to

sterilize jars at altitudes up to 1000 ft.



Place snap lids in boiling water, boil 5 min to soften sealing

compound.

In a large stainless steel or enamel saucepan, mash kiwifruit

to applesauce consistency. Stir in sugar, pineapple and lime juice. Bring

to a full rolling boil, stirring until sugar dissolves. Stirring

constantly, boil vigorously for 2 minutes.



Remove from heat, stir in pectin. Continue stirring 5

minutes to prevent floating fruit. (If desired, add green food coloring

to create a more lively, intensely green jam.) Stir in rum.



Ladle jam into a hot sterilized jar to within 1/4 inch

of top rim. Remove air bubbles by sliding rubber spatula between glass and

food; readjust head space to 1/4 inch. Wipe jar rim removing any

stickiness. Center snap lid on jar; apply screw band just until fingertip

tight. Place jar in canner. Repeat for remaining jam.



Cover canner, return water to a boil, process

5 minutes at altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check

jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe

jars, label and store in a cool dark place.


----------------------- Page 80-----------------------

Low-Sugar Refrigerator Strawberry Jam



4 cup sliced strawberries

1/3 cup sugar

2 tablespoon lemon juice

1 envelope unflavored gelatin

1/2 cup water



1. In a medium saucepan, combine strawberries, sugar and lemon juice.

Heat 5 minutes, crushing the berries slightly. Bring to a boil; boll

rapidly, stirring constantly, 3 minutes.



2. In a small bowl, sprinkle unflavored gelatin over cold water. Let

stand 1 minute. Add to strawberry mixture and heat, stirring until

gelatin is completely dissolved, about 3 minutes.



3. Let jam stand 5 minutes, skiing off foam with a spoon. Ladle

into jars. Cover and cool slightly before storing in the refrigerator

for several weeks or in the freezer for longer storage.



If cooked jam does not set 24 hours after processing there are

steps that can be taken to solve the problem. The Department of

Agriculture Home and Garden Bulletin No. 5 states:



Soft jams made with regular pectin can sometimes be

improved by recooking according to the following directions. It is best

to recook only 4 to cup of jelly or jam at one time.



To remake with powdered pectin: Measure the jam to

be recooked. For each quart of jelly or jam, measure 1/@ cup sugar, 1/4

cup water and 4 tsp powdered pectin. Mix the pectin and water and

bring to boiling, stirring constantly to prevent scorching. Add the jam

and sugar. Stir thoroughly. Bring to a full rolling boil over high heat,

stirring constantly. Boil mixture hard for 1/2 minute. Remove jam from

the heat; skim off foam. Ladle into hot sterilized jars. Adjust lids and

screw bands and process in a boiling water bath for 5 minutes. Start

counting time when water comes to a boil.



To remake with liquid pectin: Measure

the jam to be recooked. For each quart of jam, measure 3/4 cup sugar, 2

Tbsp lemon juice and 2 Tbsp liquid pectin. Bring jam to boiling over

high heat. Quickly add the sugar, lemon juice and pectin and bring to a

full rolling boil; stir constantly. Boil mixture hard for 1 minute.

Remove jam from the heat; skim off foam. Ladle into hot sterilized jars.

Adjust lids and screw bands and process in a boiling water bath for 5

minutes. Start counting time when water comes to a boil.


----------------------- Page 81-----------------------

Mango Jam



4 cup mango pulp (buy about 6 lb)

1/4 cup lemon juice

cup sugar

1 pkg dry pectin



Wash fruit, peel, seed & cut in cubes. Mash with a potato masher or run

through a food processor or blender - try NOT to puree. In a 10 qt pan,

mix fruit, lemon juice and pectin. Place over high heat; stirring

constantly, bring to a rolling boil that cannot be stirred down. Still

stirring, add sugar. Return to a boil that cannot be stirred down, then

boil for exactly 2 minutes. Remove from heat; skim off foam. Ladle hot

jam into prepared half-pint jars. Wipe rims clean. Place lids on jars

and firmly screw on rings. Process in boiling water bath for ten minutes.

Makes about 1/2 cups.


----------------------- Page 82-----------------------

Microwave Cherry Preserves



3 cup pitted red cherries

1 cup water

2 teaspoon lemon juice

3 cup sugar

1/4 cup powdered pectin

1/2 teaspoon almond extract



Combine cherries, water, lemon juice and pectin in a 3-quart, microwave

safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in

the microwave oven on high setting (about 8 minutes). Remove from the

oven and stir in remaining ingredients. Cover; place in the microwave oven;

and return to a boil on high setting (about 6 minutes). Stir and return to

microwave, uncovered. Cook 3 minutes. Stir and return to microwave

oven, uncovered. Cook 3 minutes or until preserves sheet from spoon.

Remove from oven; skim foam if necessary. Pour hot into hot jars, leaving

1/4 inch head space. Adjust caps. Process 10 minutes in boiling water

bath. Do not attempt to process in microwave oven. Yield: about 3 half

pints.


----------------------- Page 83-----------------------

Microwave Jam



To make Microwave Jam:



Prepare specific fruit as directed below. Place in a 3-quart casserole.

Add specific amount of sugar, butter, lemon juice and flavoring. Cook,

UNCOVERED, on high about 15 minutes, boiling. Boil ONLY 2 minutes. Test

again.



STRAWBERRY JAM: Crush about 3 1/2 cups of whole berries to make 2 cups.

Add: 1 1/2 cups sugar, 1/2 teaspoon butter, 1 1/2 tablespoons lemon

juice. Cook as above.



RASPBERRY JAM: 3 cups berries to make 2 cups fruit. Add 1 1/2

sugar, 1/2 t. butter, 1 T. lemon juice.



BLUEBERRY JAM: SLIGHTLY crush about 3 cups berries to make 2

cups. 1 12/ C. sugar, 1/2 t. butter: 1/4 c. lemon juice, 1/2 t. grated lemon

peel and

SWEET CHERRY JAM: Remove pits from 1 lb. of fruit. Cut in

quarters to make 2 cups. Add 1 1/2 C. sugar, 1/2 t. butter, 1/4 C. lemon

juice, 1/2 t. grated lemon peel, a 2-inch cinnamon stick after cooking.



PLUM JAM: Remove pits and chop about 1 lb. plums to make 2

cups. Add 1 1/2 cups sugar, 1/2 t. butter, 1 T. lemon juice.



All these are to be cooked as above.


----------------------- Page 84-----------------------

Microwave Strawberry Jam



1 cup crushed strawberries

2 teaspoon lemon juice

3/4 cup sugar

1/4 teaspoon butter



1. Stir together strawberries, lemon juice, sugar and butter in an 8-cup

microwave-safe measuring cup.



2. Microwave on 100 percent power for 4 minutes, then stir and continue

to microwave at 100 percent power for 4 minutes. Pour into covered

container, cool and refrigerate.


----------------------- Page 85-----------------------

Mock Raspberry Jam



5 cup green tomatoes

4 cup sugar

oz raspberry jello (2 pkgs)



In blender or processor, process green tomatoes; add sugar. Boil 20

minutes. Skim. Add jello, stir. Pour into sterilized jars. It must be

kept in the refrigerator! Can also be frozen.


----------------------- Page 86-----------------------

Mock Strawberry Or Raspberry Jam



cup mashed figs

cup sugar

1 cup water

9 oz strawberry or raspberry jello



Boil hard for 3 minutes. Put in hot, clean jelly jars and seal. Let set

weeks and enjoy.


----------------------- Page 87-----------------------

Mrs. Johnson's Peach Preserves



4 cup sugar

1 cup water

1 tablespoon lemon extract

lb (around 24) ripe peaches, peeled an; d sliced



1. In a large saucepan, dissolve sugar in water over medium- high heat

and bring to a boil; cook for about 5 minutes, or until syrup is clear.

Skim off any froth.



2. Add vanilla and lemon extract, stir in peaches, and return to a

boil. Watch carefully to prevent from boiling over.



3. Boil for 5 minutes. Remove from heat and skim off any froth.



4. Fill hot, sterilized jars (quart-size screw-top Mason jars) and

adjust caps; a suction seal will form with cooling. Store in a cool, dark

place. Serve with hot biscuits, or warm over vanilla or Texas peach ice

cream.

Makes 3 quarts.


----------------------- Page 88-----------------------

Nectarine And Raspberry Preserves



lb large nectarines unpeeled

1 and sliced) - 8 cups

3 cup sugar

2 tablespoon fresh lemon juice

2 cup raspberries (1 pint)



Combine the nectarines with the sugar and lemon juice and let stand,

covered, overnight in the refrigerator.



Place a colander in a large shallow preserving pan and pour in the

nectarine mixture. Let the juices drip into the pan for at least 30

minutes. Remove the colander with the fruit to a bowl and bring the

juices in the pan to a boil over high heat. Boil rapidly for 20 to 30

minutes, or until reduced by half. Add the nectarines and any additional

juices to the syrup in the pan and continue to cook over high heat for 10

minutes.

Carefully stir in the raspberries and cook for 5 minutes

more. The nectarines will look lightly glazed and the syrup will be

only slightly thickened. Ladle the preserves into hot sterilized jars,

wipe the rims clean with a damp towel, and seal with new lids and metal

rings. Process in hot-water bath for 5 minutes. Remove, cool, check

seals, label, and store.



Makes 8 half-pint jars.


----------------------- Page 89-----------------------

No Cook Blueberry Strawberry Jam



1 cup strawberries, crushed

2 cup blueberries, fresh or frozen crushed

5 cup sugar

2 tablespoon lemon juice

2 pkg certo liquid (2 pouches)



Measure prepared fruit into a large bowl. Add sugar to fruit and mix

well. Let stand for 10 minutes. Stir in Certo Liquid Fruit Pectin and lemon

juice. Continue to stir for 3 minutes until most of the sugar is

dissolved. Pour into clean jars or plastic containers and cover

tightly with lids. Let stand at room temperature until set, up to 24

hours. Store in freezer or up to 3 weeks in frig. Makes 7 cups.


----------------------- Page 90-----------------------

No Cook Peachy Orange Jam



1 orange

2 1/2 cup peaches, finely chopped

1/3 cup maraschino cherries, chopped

2 tablespoon lemon juice

5 cup sugar

3/4 cup water

1 pkg certo fruit pectin crystals



Grate orange rind. Section orange, remove membrane. Dice sections and

put into a large bowl with rind. Add peaches, cherries, lemon juice and

sugar. Mix well. Let stand 10 minutes.



Combine water and Certo in a small saucepan. Boil for 1 minute,

stirring constantly.



Stir pectin into fruit mixture for 3 minutes until most of sugar

is dissolved.



Pour into clean jars or plastic containers. Cover tightly with

lids and let stand at room temperature til set. (may take 24 hours)



Store in freezer or for 3 weeks in frig. Makes 6 1/2 cups


----------------------- Page 91-----------------------

No Cook Strawberry Kiwi Jam



2 3/4 cup crushed strawberries

1 1/4 cup peeled, chopped kiwi fruit

3 1/4 cup sugar

1 box fruit pectin crystals



Measure prepared fruits into a large bowl. Measure sugar and set aside.

Combine Pectin crystals with 1/4 cup of the measured sugar. Gradually add

to fruit, stirring well. Let stand for 30 minutes, stirring occasionally.

Stir in remaining sugar and continue to stir for 3 minutes until most of

the sugar is dissolved. Pour into clean jars or plastic containers. Cover

with tight lids and let stand at room temperature until set (may take up

to24 hours) Store in freezer or for 3 weeks in refrigerator. Makes cups.


----------------------- Page 92-----------------------

No-Cook Apple Raspberry Jam



3 cup fully ripe raspberries

1/2 cup finely ground peeled and cored appl; es

4 cup sugar

2 tablespoon fresh lemon juice

1 pouch liquid fruit pectin



Thoroughly crush the berries, using a potato masher, sieve half of the

pulp to remove some of the seeds, if desired; measure 1-1/2 cups of prepared

berries; pour into a large bowl. Add apples. Add sugar to bowl; mix

well;let stand 10 minutes. Add lemon juice and liquid fruit pectin to

bowl; stir for 3 minutes. ( A few sugar crystals will remain) Ladle jam

into clean containers, leaving 1/4 inch head space; cover with tight fitting

lids; let stand at room temperature until set ( may take up to 24 hours)

store in freezer. Jam can be stored in the refrigerator if used within 3

weeks. Makes 4-1/2 cups.


----------------------- Page 93-----------------------

No-Cook Georgia Peachberry Jam



1 cup raspberries, crushed

1 cup peaches, peeled & finely chopped

3 3/4 cup sugar

2 tablespoon lemon juice

1 certo liquid pouch



Measure prepared fruits into a large bowl.



Add sugar to fruit and mix well. Let stand 10 minutes.



Stir in Certo liquid Fruit Pectin and lemon juice. Continue to stir for 3

minutes until most of the sugar is dissolved.



Pour into clean jars or plastic containers. Cover tightly with lids and

let stand at room temperature until set (may take 24 hours)



Store in freezer or for 3 weeks in frig.



Makes 4 1/2 cups


----------------------- Page 94-----------------------

No-Cook Light Bananaberry Jam



3 cup crushed strawberries

1 cup mashed banana

3 cup sugar

1 box certo light fruit pectin crystals



Measure fruits into a large bowl. Measure sugar and set aside. Combine

CERTO fruit pectin crystals with 1/4 cup of the measured sugar. Gradually

add to fruit, stirring well. Let stand for 30 minutes,stirring

occasionally. Gradually stir in remaining sugar and continue stirring for

3minutes until most of the sugar is dissolved. Pour into clean jars or

plastic containers. Cover tightly with lids. let stand at room

temperature until set (may take up to 24 hours). Store in freezer or up to

3 weeks in fridge. Makes cups.


----------------------- Page 95-----------------------

No-Cook Peach Jam



1 lb peaches: peeled, pitted and mashed,; 2 cups

2 cup sugar

3 oz liquid fruit pectin; 1 pouch

2 tablespoon lemon juice



Stir the mashed peaches and sugar together in a large bowl, blending well,

and let stand 10 minutes, stirring occasionally. Add the liquid fruit

pectin and lemon juice. Stir, constantly, for 3 minutes. Spoon into jars

prepared for freezer jams.



YIELD:



3 Eight Ounce Jars


----------------------- Page 96-----------------------

No-Cook Strawberry Freezer Jam



1 3/4 quart fully ripe strawberries

1 3/4 cup sugar

1 pkg sure-jell light fruit pectin

1 cup corn syrup



1. Hull and thoroughly crush strawberries, one layer at a time. Measure

into a large bowl. You should have 4 cup.



2. Measure sugar. Combine fruit pectin with 1/4 cup of the sugar.

Gradually add pectin mixture to fruit, stirring vigorously.



3. Set aside for 30 minutes, stirring occasionally. Add corn syrup; mix

well. Gradually stir in remaining sugar until dissolved. Ladle quickly

into scalded containers. Cover at once with tight lids. Let stand

overnight, then store in freezer. Small amounts may be covered and stored

in refrigerator up to 3 weeks.


----------------------- Page 97-----------------------

No-Cook Strawberry Jam



1 pint strawberries; (2 cups) mashed

2 cup sugar

3 oz liquid pectin; 1 pouch

2 tablespoon lemon juice

3 drop red food coloring; up to 4 drops may be used



Stir the berries and sugar together in a large bowl, blending well, and

let stand for 10 minutes, stirring occasionally. Add the pectin, lemon

juice and food coloring, blending well, and stir constantly for 3 minutes.

Spoon the jam into the jars prepared for freezer jams.



YIELD:



3 Eight Ounce Jars


----------------------- Page 98-----------------------

Peach Jam



4 cup prepared fruit

1 bottle fruit pectin

7 1/2 cup sugar



Peel peaches. Pit, and grind or crush. If peaches lack flavor, add juice

of 1 lemon. Combine sugar and fruit. Heat rapidly to full rolling boil.

Stir constantly before and while boiling. Boil hard 1 minute. Remove from

fire. Stir in fruit pectin. Skim and stir alternately for 5 minutes to

cool jam slightly and to prevent floating fruit.


----------------------- Page 99-----------------------

Peach Preserves



2 lb peaches

3 cup sugar

1/2 cup water



Peel peaches. Remove pits. Cut each peach in or 8 pieces. Combine

sugar and water. Boil 5 minutes. Add fruit. Boil slowly until fruit is

clear and juice is thick.


----------------------- Page 100-----------------------

Peach Rhubarb Jam



2 qt. sliced or fresh rhubarb, 1 inch; pieces

4 cup sugar

1 can peach pie filling (21 oz.)

1 pkg orange flavored gelatin



In a large bowl, combine rhubarb and sugar; allow to stand over night.

Transfer to a large saucepan and bring to a boil. Reduce heat and simmer

for 10 minutes. Meanwhile, dice peaches and add with filling to saucepan;

return to boiling. Remove from heat; add gelatin and stir until

dissolved. Spoon into canning jars or freezer containers. Cool completely.

Refrigerate or freeze. Yield: About 7 half-pints


----------------------- Page 101-----------------------

Pineapple Apricot Jam



2 lb dried apricots

2 cup crushed pineapple

3 1/4 cup sugar



Wash apricots. Cover with cold water. Heat slowly to boiling. Simmer

until soft. Add pineapple and sugar. Simmer slowly, stirring frequently,

until thick.


----------------------- Page 102-----------------------

Pumpkin Jam



5 lb pumpkin

1 lb raisins

1 lb dried apricots

2 1/2 lb sugar



Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir

well,and allow to stand overnight. In the morning add apricots which have

been washed and cut in strips. Add raisins. Cook slowly, stirring

frequently, until the pumpkin is tender and clear. One-half a lemon,

sliced thinly, maybe added. Canned pumpkin may be substituted for fresh

pumpkin.


----------------------- Page 103-----------------------

Pumpkin Preserves



4 lb pumpkin (prepared)

3 lemons

4 lb sugar

1/2 teaspoon salt

1 tablespoon mixed spices *



Wash pumpkin. Remove peel and seed. Cut pumpkin as wanted. Weigh and mix

with sugar. let stand 12 to 18 hours in a cool place. Add thinly sliced

lemons, salt and mixed spices (tied in bag). Boil until pumpkin is clear

and syrup thick. Pour, boiling hot, into hot Ball jars; seal at once.



NOTE: Use ginger, nutmeg, cinnamon, etc to flavor this your way.


----------------------- Page 104-----------------------

Raspberry Jam



2 liter crushed raspberries

1 liter sugar



Cook raspberries uncovered for 10 minutes. Add sugar, stirring to

dissolve. Bring to a boil, stirring frequently. Boil to jam stage (12

minutes) & remove from heat. Stir & skim 5 minutes. Pour into hot,

sterilized jars & seal.


----------------------- Page 105-----------------------

Red Raspberry Jam



3 cup finely mashed or sieved red raspberries

cup sugar

1 pkg powdered pectin

1 cup water



Combine berries and sugar. Let stand about 20 minutes, stirring

occasionally. Combine pectin and water in a small saucepan. Bring to a

boil; boil 1 minute, stirring constantly. Add pectin to fruit mixture;

stir 3 minutes. Pour into can or freeze jars, leaving 1/2 inch head

space. Adjust caps. Let stand until set, up to 24 hours. Freeze. Yield:

about 9 half pints.



Blackberry Jam: Follow recipe for red raspberry jam, except reduce

sugar from cups to 5-1/2 cups.



Grape Jam: Follow recipe for red raspberry jam , except seeds are

separated after heating Concord Grapes. Crush grapes. Simmer grapes

without adding water until grapes have softened. Put pulp through a

colander or food mill before measuring.



Tart Plum Jam: Follow recipe for Red Raspberry jam ,

except plums are pitted and put through a food chopper or blender

before measuring.


----------------------- Page 106-----------------------

Rhubarb And Fig Preserves



3 1/2 quart rhubarb

1 pint chopped figs

8 cup sugar

1 lemon



Cut rhubarb into small pieces, add sugar and let mixture stand overnight.

In the morning, boil until thick and add 1 pint of chopped figs plus the

juice and rind of 1 lemon. Cook rapidly until mixture is thick and clear.

Pack while hot into sterile, hot jars. Seal immediately.


----------------------- Page 107-----------------------

Rhubarb-Strawberry-Jam



1 quart fresh strawberries

1 lb rhubarb

1/4 cup water

1/2 cup sugar

1 pouch liquid pectin



1. Remove caps from strawberries. Crush berries, one layer at a time.

Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add water.

Cover and simmer 2 minutes or until soft. Add to the prepared strawberries.



2. Measure 3 1/2 cup of prepared fruit. If it measures slightly

less, add water. Place measured fruit in a 6 or 8- quart saucepan.



3. Measure sugar exactly and set aside. Open liquid pectin and

set the pouch upright in a cup.



4. Stir sugar into prepared fruit. The saucepan must be no more

than one-third full to allow for a full rolling boil.



5. Bring to a full rolling boil over high heat. Boil hard 1

minute, stirring constantly. Remove from heat.



6. Stir in pectin at once. Quickly skim off foam with a

large metal spoon. Immediately ladle into hot jars, leaving 1/4- inch

space at top. With a damp cloth, wipe jar rims and threads clean.



7. Immediately cover jars with hot canning lids. Screw

bands on firmly.

8. Place jars in a boiling water bath, carefully setting

jars on rack in canner of boiling water. Cover canner and return water to

a boil; boil 5 minutes.



9. Remove jars from canner and let cool. Check seals

and store in a cool, dry place.


----------------------- Page 108-----------------------

Ripe Grape Jam



4 1/2 cup prepared fruit

1/2 cup water

7 cup sugar

1/2 bottle fruit pectin



Use only fully ripened grapes. Separate skins and pulp. Simmer pulp 5

minutes. Remove seeds by sieving. Crush skins. Add pulp. Add water and

stir until mixture boils. Cover, and simmer slowly 30 minutes. Measure

fruit into large kettle. Add sugar. Mix well. Heat rapidly to full

rolling boil. Stir constantly before and while boiling. Boil hard 1 minute.

Remove from fire. Stir in fruit pectin. Skim.


----------------------- Page 109-----------------------

Ripe Tomato Jam



4 lb medium ripe tomatoes

4 cup sugar

1 teaspoon whole cloves

1/2 tablespoon broken stick cinnamon

2 cup vinegar

1/2 teaspoon whole allspice



Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar,

vinegar, cloves, allspice, and cinnamon. The spices may be tied in a

loose muslin bag. Simmer, stirring frequently, until thick.


----------------------- Page 110-----------------------

Spiced Cherry Orange Jam



4 oranges

1 water

2 sticks cinnamon

4 whole allspice

whole cloves

4 lb fresh dark sweet cherries, pitted

1/2 cup fresh lemon juice

1/2 cup sugar



Slice oranges very thinly; place in preserving kettle; add water to cover

by 1/4 inch, about 5 cups. Tie spices in a cheesecloth bag; add to

kettle;bring to boil over high heat; reduce heat slightly; boil until

oranges are very tender; remove spice bag and discard. Add pitted

cherries, lemon juice, and sugar to kettle; stir until sugar is

dissolved; return mixture to boil; boil rapidly until mixture thickens and

reaches gel stage, about 1hour. Cool for about 5 minutes, skimming off

foam with a metal spoon and stirring occasionally. Ladle into hot

sterilized jars, leaving 1/2 inch head space; seal with melted paraffin

wax; cover with clean lids. Store in a cool, dark, dry place. Makes 11

1/2 pint jars.


----------------------- Page 111-----------------------

Strawberry & Apple Jam



500 gm strawberries

3 large green apples

1/4 cup lemon juice

2 cup water

1 kg sugar, warmed



Wash, hull & half the strawberries. Peel, core & quarter the apples. Ten

cut quarters into thin slices. Put all the ingredients, except the sugar,

into a large pot. Cover & bring to a boil. Simmer until the fruit is

tender. Add warmed sugar & stir till it has dissolved. Increase heat,

stirring frequently & cook till setting point is reached.



Remove from heat & let stand for 5 minutes. Pour into warm sterile jars &

seal.


----------------------- Page 112-----------------------

Strawberry Gooseberry Jam



2 quart stemmed gooseberries

2 quart hulled strawberries

4 quart sugar



Wash fruits carefully. Drain. Add sugar. Heat slowly to boiling. Simmer

slowly, stirring frequently, until thick.


----------------------- Page 113-----------------------

Strawberry Liqueur Jam



500 gm strawberries

1 medium green apple

1 juice of 1 lime

1 3/4 cup sugar

2 tablespoon grand marnier



Wash & hull strawberries. Peel, core & finely chop apple. Add lime juice

& let stand covered for 30 minutes. Microwave the fruit & juice for 4

minutes on high. Add sugar, stir & microwave 35 minutes on high, stirring

every 10 minutes. Stand five minutes, pour into warm sterile jars. Seal.


----------------------- Page 114-----------------------

Strawberry Preserves



Select firm, well-ripened strawberries. Wash and drain carefully. Remove

hulls. Combine berries with an equal weight of sugar. Heat slowly to

boiling. Boil 8 minutes. Remove from fire and allow to stand for 24

hours. Pour without heating into sterilized jars. Seal at once. These

berries will be plump and will not rise to the top of the jar.


----------------------- Page 115-----------------------

Strawberry-Kiwi Jam



2 3/4 cup crushed strawberries

1 1/4 cup kiwi fruit, peeled, chopped

3 1/4 cup sugar

1 pkg certo light pectin crystals



Measure prepared fruits into a large bowl. Measure sugar and set aside.



Combine Certo Light Fruit Pectin Crystals (no substitute) with 1/4 cup of

the measured sugar. Gradually add to fruit, stirring well.



Let stand 30 min, stirring occasionally. Stir in remaining sugar and

continue to stir for 3 minutes until most of the sugar is dissolved.



Pour into clean jars or plastic containers. Cover with tight lids and let

stand at room temperature until set (may take up to 24 hours).



Store in freezer or for 3 weeks in refrigerator. Makes cups.


----------------------- Page 116-----------------------

Sweet Banana Jam



2 cup mashed banana

2 tablespoon lemon juice



Blend ingredients together until smooth. Heat to a boil in a saucepan;

turn to low and simmer, stirring occasionally, until mixture thickens.

Yields 1/3 cup.


----------------------- Page 117-----------------------

Sweet Onion Jam



medium sweet onions, sliced

4 tablespoon butter

2 teaspoon vegetable oil

1/2 teaspoon salt

1/3 cup brown sugar



In heavy skillet, melt butter and vegetable oil. Add onions and saute

until they are slightly brown. Season with salt. Reduce heat, stirring

constantly until caramel color and tender. Stir in brown sugar until

dissolved. Put in jars and refrigerate until ready to serve. May be heated

again. Serve with chicken or turkey.


----------------------- Page 118-----------------------

Tomato Jam



1 1/2 kg tomatoes

100 gm glace pineapple

1 each green apple

1 tablespoon grated lemon rind

1/2 cup lemon juice

3 1/2 cup sugar



Peel & coarsely chop tomatoes. Coarsely chop pineapple. Peel, core &

grate apple. Combine the fruit in a large pot. Bring to a boil, simmer

uncovered for 20 minutes. Stir in lemon juice.



Add sugar & stir till dissolved. Boil rapidly, uncovered, for 45 minutes

or until a setting point is reached. Remove from heat & stand for 5

minutes. Pour into warm sterile jars & seal.


----------------------- Page 119-----------------------

Watermelon Preserves



Pare and cut watermelon rind into pieces 2 inches long and 3/4 inches

wide. Cover with brine made by dissolving 1 tablespoon salt in 1 quart

water. Let stand overnight. Drain. Cover with water and boil 10 minutes.

Drain. Cover with a heavy syrup made of 1 part sugar and 1 part water.

Add 1 thinly sliced lemon to each 3 quarts rind. Add whole spices if

desired. Cook slowly until rind is tender and clear.


----------------------- Page 120-----------------------

Watermelon Rind Preserves



1 watermelon

1 quart water

1 tablespoon lime

1 quart water

2 cup sugar

1/2 sliced lemon

2 sticks ginger



Pare green and pink from inch cubes of 1 melon. Soak overnight in 1 quart

water and 1 tbsp lime Rinse well. Boil cubes in clear water for 15

minutes. Drain. Boil 1 quart water, 2 cups sugar, 1/2 sliced lemon, 2

sticks ginger, for 5 minutes. Add rind and cook until clear. Let stand

overnight. Repeat, and seal in sterilized jars.


----------------------- Page 121-----------------------

Zucchini Jam



cup zucchini-peeled and grated

1/4 cup water

1 pkg sure-jell

5 cup sugar

13 oz crushed pineapple

oz apricot jello



Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard

boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add

apricot Jello. Stir well. Pack in sterilized jars and seal.



I use the Sure-Jell Light and use only 3 1/2 cups sugar. This is an

orange colored jam and really tastes great unless you don't like apricots

or pineapple!


----------------------- Page 122-----------------------

Muscadine Habanero Jam



lb ripe muscadines

2 ripe habaneros, stemmed,

1 seeded for lesser heat (!)

1 plum (santa rosa or friar),

1 seed removed, for natural

1 pectin

5 cup granulated sugar

2 cup water



In a heavy saucepan combine the muscadines, chiles, plum, sugar, and

water. Slightly crush the muscadines on the bottom of the pan with a

potato masher. Let boil 30-40 minutes until it is thickened to a

heavy syrup consistency. Remove from heat and strain mixture through

a mesh strainer using a rubber spatula to press pulp through a

strainer into a bowl. Discard the seed mixture. Pour the hot jam

into sterilized mason jars and seal. Refrigerate a few months or hot

water bath and store on shelves.


----------------------- Page 123-----------------------

Blueberry Jam



1/2 of a oz can frozen apple; juice concentrate thawed

1 envelope plain gelatin

5 cup blueberries; fresh or frozen

1 tablespoon lemon juice

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon



Pour the apple juice concentrate into a saucepan;sprinkle with gelatin and

allow to soften for several minutes. Meanwhile,in a blender or a food

processor finely chop blueberries. 1 cup at a time. Add lemon juice,spices,

and 2 cups of chopped berries to gelatin; heat over medium-low until

gelatin is dissolved. Remove from the heat; stir in remaining berries and

mix well. Pour into jars or plastic containers; store in the refrigerator

up to 3 weeks. Yield: 4 cups


----------------------- Page 124-----------------------

Fig Preserves (Syko Glyko)



50 small green figs

1 blanched almonds (optional)

3 cup sugar

3 cup water

1 tablespoon lemon juice

1 strip of grapefruit peel or- lemon; peel



Wash figs and trim stems. Place figs in a large pan and cover with

boiling water. Bring to a the boil and boil gently, uncovered, for 15

minutes. Drain and rinse with hot water. Return to pan and cover again

with boiling water. Repeat boiling and draining process four times in

all. Cook until figs are tender after last change of water (about 1

hour's cooking in all).



Drain 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. Add lemon juice and

grapefruit or lemon peel and boil for 10 minutes. Add figs and boil over

moderate heat for 10 minutes, skimming when necessary. Cover pan and

leave overnight.



Next day bring pan contents slowly to the boil and boil gently until syrup

is thick when tested. Put figs and syrup into sterilised jars, seal and

store in a cool place.



Testing syrup: Drip 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 105 C (220 F).


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Sugar Free Strawberry Jam



3 quart whole strawberries; fresh or frozen

1 pkg (3 oz) strawberry-flavored sugar-fr; ee gelatin

10 packets sugar substitute



Crush berries until a small amount of juice forms. Place in a medium

saucepan; bring to a boil. Boil 2 minutes. Stir in gelatin until

dissolved. Remove from heat add the sweetener and mix well. Adjust sweetener

to taste. Pour into jars or plastic containers. Store in refrigerator up to

3 weeks. Yield: 2-3/4 cups