3 lb. ripe mulberries
1/2 c. lemon juice
7 c. sugar
1 bottle liquid pectin

Put berries in saucepan and crush. Heat gently until juice starts to flow. Then,simmer covered, for 15 min. Put into jelly cloth or bag and squeeze out the juice. Measure out 3 c. of juice into a very large saucepan. Add sugar and
lemon juice, mix well. Put over high heat and bring to a boil, stirring constantly. AT ONCE STIR IN THE PECTIN. Then, bring to a rolling boil and boil hard for 1 min., stirring constantly.

Remove from heat skim off the foam, with a  metal spoon.

POUR QUICKLY INTO HOT STERILIZED JARS AND THEN SEAL. Makes about 8 1/2 pint jars.

5 c. of blackberries
5 c. of sugar
one package dry pectin
 

Crush your berries to the desired texture. If you want more of the fruit integrity, don't crush them very much. Sprinkle very lightly with some sugar so that they will start forming a juice.

Measure 5 c. of fruit and juice in a non aluminum heavy pot. Add 5 c. of sugar and mix well. On a med. to high heat (don't use a real high heat as this will scorch the fruit and leave an awful taste in the jam) bring the mixture to a good heavy boil. Remove any scum that forms.

Add one package dry pectin and stir in well. Keeping the mixture in a good boil, cook until the jam has reached the jelling point. To test for jelling stir down the mixture with a thin spoon such as a metal serving spoon, remove and holding the spoon at almost a straight angle down, let the jam slide off the spoon.

If the last two or three drops come together to form a sheet and sheet off the spoon the jam has reached the jelling point.) Have your sterilized bottles ready along with the lids and rings simmering in hot water.

Pour the jam into the jars, wipe the rims and seal.

The current USDA recommendations are to process the jam in a hot water bath for 10 minutes for pints and to use the two part lids to seal and to not use pectin to seal the jars.

Jam made without sugar

Spreadable Berries

Yield: 7 Jars

6 c. prepared strawberries
4  tart green apples, peeled, cored and chopped
3 c. pitted cherries
3 c. raspberries
2- 12 oz.  cans undiluted
frozen apple juice, thawed 

Hull strawberries; measure 6 c..

Combine strawberries, apples, cherries, raspberries and apple juice concentrate in a non reactive pan. Bring to a boil,stirring occasionally. Boil gently, stirring frequently to prevent scorching for about 45 minutes or until thickened to spreadable consistency.
Pour mixture into sterilized jars, seal and process 5 minutes.

From Bernardin Guide to Home Preserving 1995 edition.

about 7 - 8 oz jars.

•2 quarts Muscadine grapes, stemmed & washed
sugar (about 3 to 4 c.)

Squeeze the pulp out of the hulls, keeping pulp and hulls in separate containers. Chop hulls if desired, and place in a pan with about 1/2 c. water. Simmer until tender (about 15 minutes); stir occasionally and add more water if needed to prevent sticking. In another saucepan, cook pulp until softened. Press pulp through a sieve or food mill to remove seeds.

Combine pulp and hulls in a larger pan; add 3/4 c. sugar for each c. of fruit. Bring slowly to a boil and boil for about 15 to 20 minutes, or until thickened. Stir as the mixture thickens to prevent sticking.
Note: You can also test for jelling by removing the pan from the heat and chilling a dab of it.

Pour immediately into hot, sterilized jars, leaving 1/4 inch head space.
Carefully wipe residue from jar mouths with a paper towel moistened with boiled water and cover with seals and rings. Process in a boiling water bath for 15 minutes.

Recipe By     : Quick Cooking-July 1999
 

8  med.  peaches -- cut into wedges
1  small  unpeeled navel orange, -- cut into wedges
2  cans  crushed pineapple -- undrained
12  maraschino cherries
3 tbs.  maraschino cherry juice
2  pkg. powdered fruit pectin
10  c.  sugar 

In a blender or food processor, cover and process fruits and cherry juice  in batches until smooth.  Transfer to a large kettle; stir in pectin. Bring to a rolling boil over high heat, stirring constantly.  Add sugar; boil for
2 minutes. Remove from heat. Pour into jars or freezer containers; cool to
room temperature, about 1 hour. Cover and let stand overnight or until set,but not longer than 24 hours. Refrigerate or freeze. Yield 13 c.

4 1/2 c. fresh blueberries
1/3 c. fresh lime juice
1/2 c. water
1 tbs. grated lime rind
1 pkg. powdered pectin
4 c. sugar

In 8 quart pan combine all ingredients except sugar and mix well. Bring to
a full boil over high heat, stirring constantly. Quickly add sugar. Stir
constantly and bring to full rolling boil again. Boil hard for 1 minute,
stirring constantly. Remove from heat and skim quickly if needed. Quickly
ladle into sterilized jars and seal.

Special Blackberry Jam

6 c. blackberries
1/2 c. water
6 c. sugar
3/4 to 1 c. orange juice
3 to 4 Tbs.. lemon juice
1 Tbs.. grated orange peel

Cook the berries with water until they are heated through. Rub through
sieve and add sugar, fruit juices and grated peel. Cook over low heat until
thick.
Seal in hot, sterilized glasses.

Makes six 6 oz glasses.

2 c.  strawberries
2 c.  raspberries
1 c.  dark sweet cherries; chopped
3 tbs. lemon juice
4 c.  granulated sugar

  Sterilize 5 half pint jars. Keep hot until needed. Prepare lids as
  manufacturer directs.

  Rinse strawberries and raspberries in several inches of cold water.
  Lift berries from water. Remove stems and hulls.

  Place a plate in refrigerator. in a 6 quart pot, combine strawberries,
  raspberries and cherries, lemon juice and sugar. Stir, then let stand
  15 minutes until juices begin to flow.

  Bring to a boil, stirring constantly over med. heat. Set heat to
  just maintain boil; cook 15 minutes.

  Test doneness with a plate test as follows: Remove pot from heat.
  Place a spoonful of jam on the chilled plate; place in freezer 1
  minute. Draw a finger through jam on plate. If jam does not flow back
  filling in path, it is thick enough.

  Ladle hot jam into 1 hot jar at a time, leaving 1/4 inch head space.
  Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close
  remaining jars. Process in boiling water bath 5 minutes.

  Source: Oregonian Food Day by Barbara Durbin

Spiced Blueberry Jam

3 c. fresh or 1 pkg. (1 lb.) frozen blueberries...thawed
1 tbs. .lemon juice
3 1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
1 pouch(3oz) liquid pectin

Remove any stems from berries. Crush fruit (1 layer at a time).Measure 2 1/2 c. packed solidly, if necessary ..add water to make up amount. Pour into large pot.
Add lemon juice, sugar, & spices, mixing well. Bring to a full boil (a boil that cannot be stirred down) and boil, stirring for 1 min. remove from heat stir in pectin and immediately ladle into hot jars.

Makes about 4 jelly jars.

3 c. chopped kiwi
1 pkg. powdered pectin
1 c.unsweetened pineapple juice
4 c. sugar

Combine kiwi, pectin, and pineapple juice in large pot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil 1 min., stirring constantly. Remove from heat. Ladle into hot jars, leaving 1/4 in head space. Adjust lids. Process 10 min in boiling water canner.
Yield: 8 jelly jars/ 4 half pints

Heavenly Jam

2 med. oranges
1 lemon
pinch of baking soda
6 med. pears
6 med. peaches
6 med. apples
sugar

Grind unpeeled oranges and lemons in a food processor or grinder; transfer to a large kettle. Add baking soda; simmer for 10 minutes. Peel remaining fruit; grind then crush it. Add to orange mixture; measure and return to kettle. Add sugar equal to the amount of fruit. Boil until thick, about 30 minutes. Pour hit into hot jars, leaving 1/4 inch head space. Adjust caps.
Process for 20 minutes in a boiling hot water bath. Yield; About 7 pints

Note: This recipe does not require pectin

Taste Of Homes Country
Cooking Recipe Collection

Farm Jam

6 c.  peeled, shredded, zucchini
6 c. sugar
1/2 c. lemon juice
1 can (20 oz.) crushed pineapple, undrained
1 pkg.(6 oz.) strawberry flavored gelatin

In large kettle, bring zucchini and sugar to a boil. Boil and stir
constantly for 6 min. Add lemon juice and pineapple; cook and stir 8 min. Add gelatin;stir 1 min. remove from heat; fill jars

Yield 8 jelly jars.

From: AngelCrisy
foodpreservers@onelist.com

"Here's the recipe that appeared in this month's country cooking magazine as Zucchini -Pineapple Jam but I call it Farm Jam."

December Jam

3 lb. prunes
3 lb. raisins
3 oranges
3 lb. sugar
3/4 lb. nut meats if desired
 

Cook prunes and remove the seeds. Pour 2 c. of water over the seeds and let stand 1 hour.Strain. Combine this liquid with that in which prunes were cooked.
Add prunes,seeded raisins, sugar and oranges which have been cut in thin
slices. Cook 25 minutes. Add nut meats and cook 10 longer. This quantity
makes 16 glasses, and provides an excellent filling for a cake, or sauce over ice cream.

2 pkgs. (20 oz. each) frozen whole strawberries OR 2 1/2 qt. fresh berries.
1 lb. fresh or frozen cranberries.
5 lb. of sugar
2 pouches (6 oz. total) of liquid pectin.

Grind fruit in a food processor or a grinder and place in a large kettle.
Add
sugar. Bring to a full rolling boil, boil for 1 min. Stir in pectin; return
to a full rolling boil..boil for 1 min, stirring constantly. remove from
heat, let cool for 5 min.(skim off foam) Pour into hot jars leaving 1/4 in
head space. Adjust caps. Process for 15 min in a boiling water bath.
Yield..14 half pints

5-1/2 c chopped green tomatoes
5- 1/2c sugar
1 pkg. (6 oz.) raspberry flavored gelatin

In large kettle combine tomatoes and sugar. Simmer for 25 min, stirring
occasionally. Remove from heat and stir in gelatin until dissolved, about 1
min.
Pour into jars and top with lids.
Yield 7 c.

Barbara's Persimmon Jam

2 quarts ripe fresh persimmon pulp
1 c. sugar
1 c. orange juice
grated rind of 1 orange

Combine all ingredients in a 4 quart enameled or stainless steel pan and cook over med. high heat, stirring often until thickened, usually about 20 minutes.
Pour into sterilized half pint jars and seal at once.

Makes about 6 half pint jars.

Peach Jam

 Yields 6 Half Pints

3 lb. peaches                             
2 tbs. lemon juice
1  1 3/4 oz.  pkg. powdered fruit
5 1/2 c.  sugar
pectin 

Peel, pit and coarsely grind the peaches.
This should result in 4 c. (for 6 half pints, adjust if making more or less) of fruit.
Place the peaches, pectin and lemon juice in a large (8-10 quart) kettle.
Bring to a full rolling boil (a boil which cannot be stirred down), stirring
constantly.
Stir in the sugar.
Return to a full rolling boil.
Boil hard, uncovered, for 1 minute, stirring constantly.
Remove from heat.
Quickly skim off the foam with a metal spoon.
Ladle the jam at once into hot, clean, half pint jars, leaving a  1/4 "
head space.
Wipe rims.
Adjust lids.
Process in a boiling water bath for 15 minutes (start timing when the water boils).

Dutch Apple Pie Jam

1 lb. tart green apples
1/2 c. raisins
1 c. water
1/3 c. lemon juice
1 tsp. ground cinnamon
1/4 tsp. ground allspice
4 1/2 c. granulated sugar
1 c. firmly packed light brown sugar
1/2 tsp. margarine or butter
1 pouch of Certo liquid fruit pectin

Peel, core and finely chop enough apples to measure 2c. Place in Dutch oven with raisins, water, lemon juice, cinnamon and allspice. Stir in sugars and margarine/butter.
Place pot over high heat and stir until it comes to a full boil. Boil hard 1 min. Stir constantly. Remove from heat and immediately stir in pectin. Bring to full rolling 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" from the rim. Seal while hot with sterilized 2 piece lids with new centers.Process 10 min. in hot water bath

Alaskan Blueberry Jam

4 1/2 c. crushed wild Alaskan blueberries
2 tbs. lemon juice
7 c. sugar
2 pouches liquid pectin

Pick over fruit, removing any stems and leaves. Then crush with a potato masher.
Measure crushed fruit until you have 4 1/2 c.. Put into large heavy pot. Add lemon juice, then sugar, and mix well. Place over high heat, stirring, and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in pectin at once.
Skim off foam, stir and skim off foam. Ladle into hot, sterilized jars and seal. If desired,process as recommended (5 minutes) in boiling water bath.

4 c. prepared fruit (about 3 lb. fully ripe peaches)
2 tbs. fresh lemon juice
1 tsp. fruit protector (optional)
1/2 tsp. each ground allspice, cinnamon and cloves
5-1/2 c. sugar
1 box fruit pectin
1/2 tsp. margarine or butter

Peel, pit and finely chop peaches. Measure 4 c. into 6- or 8 quart sauce pot. Stir in lemon juice, fruit protector and spices.

Measure sugar into separate bowl. (Scrape excess sugar from c. with spatula to level for exact measure.) Stir fruit pectin into fruit in sauce pot. Add margarine. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After jars are cool, check seals.

Or follow water bath method recommended by USDA.

Makes about 7 (1 c.) jars.

Serving ideas: Great as a glaze for roasted poultry or pork.
 Great as a sauce - just heat and serve.

Triple Berry Jam

5 c. prepared fruit (about 3 pints fully ripe strawberries,
1-1/2 pints fully ripe red raspberries and 1 pint fully ripe blackberries)
7 c. sugar
1 box fruit pectin
1/2 tsp. margarine or butter

Stem and thoroughly crush strawberries, 1 layer at a time.
Measure 2-1/2 c. into 6- or 8 quart sauce pot. Thoroughly crush raspberries, 1 layer at a time. Measure 1-1/2 c. into sauce pot.
Thoroughly crush blackberries, 1 layer at a time. Measure 1 c. into sauce pot.

Measure sugar into separate bowl. (Scrape excess sugar from c. with spatula to level for exact measure.) Stir fruit pectin into fruit in sauce pot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After jars are cool, check seals.

Or follow water bath method recommended by USDA.

Makes 8 c. or 8 (1 c.) jars.

Mix together the first three ingredients and let stand 2 hours, then boil 12 minutes. Remove from heat add the dry JELLO®, stir and pour into jars or plastic containers. Refrigerate. Can be frozen or sealed in jars.

Fig-Strawberry Jam

 Yield: 3 Pints

3 1/2 c.  Mashed fresh figs (unpeeled)
3 c.  Sugar
1/4 c.  Lemon juice (optional)
3 pack 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.

3 qt.  finely chopped apples -- 6 lb.
6 c.  sugar
1 c.  maple syrup
1 tsp.  cinnamon
1/2 tsp.  allspice
1/2 tsp.  nutmeg
1/4 tsp.  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 mixture into hot jars, leaving 1/4 inch head space.
Adjust caps. Process 10 minutes in boiling water bath.

Yield: about 8 half pints.

Blueberry-Cherry Jam

3 1/2 c. blueberries -- cleaned
1 1/2 lb. sour cherries -- cleaned and stemmed
4 c. sugar
1 box SURE JELL fruit pectin
 

1.Thoroughly crush blueberries, one layer at a time. Stem and pit sour cherries and finely chop.
2.Combine fruits and measure 3 1/2 c. into 6- to 8 quart sauce pot.
3.Measure sugar and set aside.
4.Mix fruit pectin into fruit in sauce pot.
5.Place over high heat and stir until mixture comes to a full boil.
6.Immediately add all sugar and stir.
7.Bring to a full rolling boil and boil 1 minute, stirring constantly.
8.Remove from heat and skim off foam with metal spoon.
9.Ladle quickly into hot jars, filling within 1/8 inch of tops.
10.Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly.
 

1.Invert jars for 5 minutes, then turn upright. After 1 hour, check seals.*
2.Or follow water bath method recommended by USDA.
3.Makes 5 pint jars

Blueberry-Lemon Jam
 

4 1/2 c. blueberries -- fresh or frozen
7 c. sugar
2 tbs. lemon juice
2 lemons -- zest only
9 oz. liquid pectin
 

1.Pick over the fresh blueberries to remove any stalks and rinse under cold water.
2.Drain well and place in a large heavy bottomed saucepan. (Do not rinse or thaw the frozen berries.)
3.Crush the berries slightly with a potato masher or pestle.
4.Stir in the sugar, lemon juice, and zest. Bring to a boil over med.-high heat,stirring often.
5.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.
6.Ladle into hot, sterilized jars leaving 1/4 inch of headroom. Wipe the rims clear and put the lids on top of the jars.
7.Process in a boiling water bath for about 5 minutes. Remove from the water and cool completely at room temperature.
8.Makes about 6 c..

Blueberry-Rhubarb Jam
 

8 c. blueberries
4 c.  rhubarb, chopped in 1 inch - pieces
1 tsp.  lemon rind, grated
2 tbs. lemon juice
1 c. water
4 c.  granulated sugar
 

1.In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water.
2.Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes.
3.Stir in sugar; increase heat to high and boil vigorously until jam reaches setting  point. (218 - 220F ), stirring frequently. 4. 4. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam.
4.Fill sterilized jars and seal.
 5.Makes about 4 pint jars or 8 - half pint jars.

Cantaloupe Peach Jam
 

4 c. cantaloupe -- peeled and chopped
4 c. peaches -- peeled and chopped
6 c. sugar
1/4 c. lemon juice
1 tsp. grated lemon rind
 

1.Combine cantaloupe and peaches in a Dutch oven; cook over med. heat,stirring constantly, 15 minutes or until there is enough
2.Liquid to prevent fruit from sticking.
3.Add sugar and lemon juice, stirring well. Bring to a boil stirring constantly. Reduce heat, and simmer 30 minutes or until thickened.
4.Add lemon rind, and cook 3 additional minutes, stirring constantly. Remove from heat; skim off foam.
5.Pour hot jam into hot, sterilized jars, filling to 1/4 inch from top.
6.Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
7.Process in a boiling water bath 5 minutes.
8.Yield: 6 half pints.

4 lb. ripe Concord grapes
1 c. water
7 1/2 c. Sugar
1/4 c. powdered pectin
 

1.Squeeze the pulp from the grape skins into a preserving kettle, reserving the skins.
2.Add the water to the kettle and simmer, covered, for 5 minutes.
3.Strain the pulp to remove the seeds and return to the kettle.
4.Grind the reserved skins and add them to the strained pulp.
5.Stir in the sugar and pectin and bring slowly to a full rolling boil.
6.Boil hard for 1 minute, stirring constantly.
7.Remove from heat and stir and skim for 5 minutes. Ladle into hot, sterilized jars and seal immediately.

Cooked Strawberry Jam
 

3 qt . strawberries
1/4 c.  lemon juice
2 oz.  powdered pectin
8 1/2 c. sugar
1/4 tsp.  butter
 
 

1.Wash, hull and halve berries. Crush one layer at a time and measure 5 3/4 c. into a 6 quart kettle.
2.Stir in lemon juice. Add pkg. of pectin and stir thoroughly to dissolve. This will take several minutes.
3.Stir down sides of pan and crush any remaining lumps of pectin.
4.Place pan on high heat. Bring to a boil, stirring constantly to prevent scorching.
5.Add sugar gradually, then butter, mixing well. Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down).
 6.Boil hard exactly 4 minutes, stirring constantly to prevent scorching.
 7.Remove jam from heat. Skim foam from top.
 8.Pour into hot, sterilized jars, wipe top and threads of jar. Apply hot lid and screw band.
 9.Twist screw band down tight. Process in boiling water bath 5 minutes. Start counting time when water comes to a boil.
 

Freezer Strawberry Jam
 

1 qt. ripe strawberries
4 c. sugar
2 tbs. lemon juice
1/2  bottle of liquid pectin

1.Crush berries thoroughly. Place in a large bowl. Add sugar, mix well & let stand.
2.Mix lemon juice & add certo. Stir until all sugar crystals are dissolved.
3.Ladle quickly into jars & leave to set, it may take 24 hours.
4.Store in freezer. Will keep in the fridge for 3 weeks.

Ginger Peach Jam

4 1/2 c. ripe peaches -- peeled and cubed
1/4 c. crystallized ginger -- finely chopped
6 c. sugar
1 box SURE JELL fruit pectin
 

1.Peel and pit peaches; finely chop or grind. Pour into 6- to 8 quart sauce pot; add ginger.
2.Measure sugar and set aside. Mix fruit pectin into fruit in sauce pot.
3.Place over high heat and stir until mixture comes to a full boil.
4.Immediately add all sugar and stir. Bring to a full rolling boil and boil 1 minute,stirring constantly.
5.Remove from heat and skim off foam with metal spoon.
6.Ladle quickly into hot jars, fill to 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly.
7.Invert jars for 5 minutes, then turn upright. After 1 hour, check seals.*
8..Or follow water bath method recommended by US DA.
Makes about 8 (1 c.) jars

1 c.  raspberries -- crushed
1 c.  peaches -- coarsely chopped
3 3/4 c. sugar
2 tbs.  lemon juice
3 oz.  liquid pectin

1.Measure prepared fruits into a large bowl.
2.Add sugar to fruit and mix well. Let stand 10 minutes.
3.Stir in Certo liquid Fruit Pectin and lemon juice. Continue to stir for 3 minutes until most of the sugar is dissolved.
4.Pour into clean jars or plastic containers.
5.Cover tightly with lids and let stand at room temperature until set (may take 24 hours)
6.Store in freezer or for 3 weeks in refrigerator.
7.Makes 4 1/2 c.

Peach Almond Jam

3 lb. peaches
1/2 c. almonds -- chopped 
1 pouch  liquid fruit pectin
1/4 c. fresh lemon juice
7 c. sugar -- 3 lb.
1/4 tsp. almond extract
 
 

1.Peel and pit peaches and grind or chop until very fine.
2.Measure 4 c. prepared fruit into a 6 to 8 quart saucepan.
 3.Stir in lemon juice and almonds. Thoroughly stir in sugar.
4.Place over high heat and bring to a full rolling boil and boil hard 1 minute, stirring constantly.
5.Remove from heat and immediately stir in liquid fruit pectin and almond extract.
6.Skim off foam with metal spoon.
7.Ladle into clean, hot (8 ounce) jelly jars, filling to within one fourth inch of top.
  8.Clean rims of jars and adjust caps, according to manufacturer's directions.
9.Process 5 minutes in boiling water bath.
10.Makes about 8 pints of jam.
 
 

 3 lb. persimmons
 7 c. sugar
 2 lemons -- juice only
 6 oz liquid pectin
 
 

1.Wash, peel and seed the persimmons; then mash them.
2.Place persimmon pulp in a preserving kettle, add the sugar and lemon juice and mix well.
3.Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.
4.Boil hard for 1 minute, then remove the kettle from the heat and stir in the liquid pectin.
5.Skim thoroughly with a metal spoon. Ladle into hot sterilized jars and seal immediately.

Red Raspberry Freezer Jam
 

3 c. raspberries -- finely mashed
6 c. sugar
1 pkg. powdered pectin
1 c. water
 

1.Combine berries and sugar. Let stand about 20 minutes, stirring occasionally.
2.Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute stirring constantly.
3.Add pectin to fruit mixture; stir 3 minutes.
4.Pour into can or freeze jars, leaving 1/2 inch head space.
5.Adjust caps. Let stand until set, up to 24 hours. Freeze.
6.Yield: about 9 half pints.

 2 c. dried apricots
 6 c.  rhubarb -- cooked
 8 c.  sugar
 

1.Soak apricots overnight.
2.In the morning cut in half and add the cooked rhubarb.
3.Place all in a kettle, adding the sugar and cook at med. heat for 20 to 30 minutes or until desired thickness.
4.Pour into hot jars and seal.

Rhubarb-Strawberry-Jam

1 quart  fresh strawberries
1 pound  rhubarb
1/4 c.  water
6 1/2 c.  sugar
3 oz. liquid pectin
 

1.Remove caps from strawberries. Crush berries, one layer at a time. Trim (do not peel) rhubarb.
2.Thinly slice or chop stalks. Add water. Cover and simmer 2 minutes or until soft. Add to the prepared strawberries.
3.Measure 3 1/2 c. of prepared fruit. If it measures slightly less, add water. Place measured fruit in a 6 or 8- quart saucepan.
4.Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a c..
5.Stir sugar into prepared fruit. The saucepan must be no more than one third full to allow for a full rolling boil.
6.Bring to a full rolling boil over high heat. Boil hard 1 minute, stirring constantly.Remove from heat.
7.Stir in pectin at once. Quickly skim off foam with a large metal spoon.
8.Immediately ladle into hot jars, leaving 1/4- inch space at top. With a damp cloth,wipe jar rims and threads clean.
9.Cover jars with hot canning lids. Screw bands on firmly.
10.Place jars in a boiling water bath, carefully setting jars on rack in canner of boiling water.
 11.Cover canner and return water to a boil; boil 5 minutes.

Remove jars from canner and let cool. Check seals and store in a cool, dry place.

Breadmachine Strawberry Jam
 

1 1/2 c. fresh strawberries -- sliced
1 c. sugar
2 tbs. lemon juice
1 1/2 tbs. lo-sugar powdered fruit pectin
 

1.Combine ingredients into bread pan. Select Basic setting.
2.Press Start/Stop. Allow to mix 3-5 minutes. Press Start/Stop. (Scrape sides with spatula if necessary).
3.Select Bake setting. Press Start/Stop.
4.When the display reads 0:00, press Start/Stop. Using hot pads, remove bread pan.
5.Spoon jam into containers and refrigerate for one hour to set.
6.Makes about 3 c..)

Blueberry Raspberry Jam
 

4 c.  blueberries
4 c.  raspberries
6 c.  sugar
2 pkg. powdered Certo

1.In a large pot combine berries and sugar
2.Let stand for 1/2 hour stirring a couple of times so fruit will start to release juices.
3.Bring to a rolling boil, add certo and bring back to a rolling boil.
4.Boil for 2 min.. Ladle into hot bottles and seal. 5.Makes 6 pints.

Berry Christmas Jam
 

3 c.  fresh cranberries
1 med.  seedless orange -- peeled & quartered
10 oz.  frozen strawberry slices -- slightly thawed
1/4 tsp.  ground cloves
1/4 tsp.  ground cinnamon
4 c.  sugar
1/2 c.  water
3 oz.  liquid fruit pectin -- 1 pouch 

1.In a food processor, combine the cranberries and orange quarters; process until coarsely chopped.
2.Add strawberries, cloves and cinnamon; process until mixture is finely chopped.
3.In a heavy large saucepan, combine fruit mixture, sugar and water until well blended.
4.Stirring constantly over low heat, cook two minutes. Increase heat to high and bring mixture to a rolling boil.
5.Stir in liquid pectin.
6.Stirring constantly, bring to a rolling boil again and boil one minute.
7.Remove from heat; skim off foam.
8.Pour into heat resistant jars with lids.
 9.Makes about 3 pints of jam.

Banana Jam

 5  ripe bananas
 3 tbs.  fresh lime juice
 2/3 c.  fresh orange juice or water
 1 1/2 c.  sugar
1/2  vanilla bean split in half lengthwise and cut into 1/3s
1/8 tsp. salt
1 tbs.  banana liqueur (optional)
 

 1.Peel the bananas and thinly slice or mash with a fork.
 2.Place the bananas in a heavy saucepan with the lime juice, orange juice, sugar,vanilla bean and salt, and bring to a boil.
 3.Reduce the heat and gently simmer the banana jam until thick, about 30 minutes,stirring often.
4.Stir in the banana liqueur and remove the pan from the heat. Leave the vanilla bean in the jam - it's pretty.
5.Spoon the jam into three 6 ounce canning jars that have been sterilized.
6.Fill the jars to with-in one eighth inch of the top. Screw on the lids.
7.Invert the jars for 5 minutes, then reinvert. Let the jam cool to room temperature.
8.Store the jam in a cool, dark place. Refrigerate the jam once opened; it will keep for several weeks.

2 lb.  apricots -- peeled and mashed
2 c.  raspberries -- mashed
6 c.  sugar
1/4 c.  lemon juice
1 tbs.  butter
3 oz .  liquid fruit pectin -- 1 pouch
 

1.In a large saucepan, combine the apricots and raspberries.
2.Stir in the sugar, lemon juice, and butter.
3.Bring to a boil, over high heat, stirring constantly. Add the pectin.
4.Bring to a rolling boil and boil for 1 minute, stirring constantly.
5.Spoon into jars prepared for cooked jam.
6.Yield: 7 Eight Ounce Jars

Diabetic, Low Fat, Sugar free Strawberry Jam

4 c.  strawberries, halved
1/2 c. concentrated white grape juice (simmered down from 1 1/2 cs)
2 1/2 tbs. lemon juice
1/4 tsp. grated lemon rind
1 1/2 tbs. unflavored gelatin (1 1/2 envelopes)

Place berries juices and lemon rind in saucepan. mash berries slightly to
release juice. heat to boiling. Sprinkle with unflavored gelatin. Remove
from heat, skim and pack into hot jars with hot lids. cool to room
temperature before freezing. Because this is stored in the freezer, you may use any airtight, leak proof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week,freezes beautifully for up to 6 months. Makes 2 pints.
Calories  356  Fat  1.4  Chol  0
g  Fiber  37  Sodium  7.

Yield: 9 Glasses

1 med.  pineapple, peeled, cored &- cut into chunks
1/4 c.  lemon juice
7 c.   sugar
1 (6 oz) pouch liquid pectin

Grind pineapple chunks in blender or food processor.  In strainer, drain about 2 hours to extract 3/4 c. pineapple juice.  In
saucepan combine pulp (about 2 1/2 to 3 c.), 3/4 c. pineapple juice, lemon juice and sugar.  Bring to full rolling boil and boil hard 1 minute,stirring constantly.

Remove from heat and stir in pectin. Stir and skim 5 minutes to prevent fruit from floating.  Pour into hot sterilized glasses, leaving 1/8 inch head space.  Wipe sealing edge of jars.  Adjust lids and sterilize in boiling water bath 5 minutes.  Cool.  Test for seals and store.  Makes 9 (6 oz) glasses.

Ripe tomato jam
 

 4 lb. med. ripe tomatoes
 4 c.  sugar
 1 tsp. whole cloves
1/2 tbs. broken stick cinnamon
 2 c.  vinegar
1/2 tsp. 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.

 Florence Taft Eaton, Concord, MA.

Rhubarb Jam
 

7 c. rhubarb {cut in 1/2 inch pieces}
4 c. sugar
1/2 pound of candy orange slices, {cut in large pieces}
 

Add sugar to rhubarb and cook until sauce is thick. Add candy slices, and cook two to three minutes longer. Put into sterilized jars.

4 lb. seeded plums
4 lb. seeded peaches,peeled
4 lb. light brown sugar
1 pint vinegar
1 tbs. cinnamon
1 tsp. cloves
 

Boil plums, peaches until tender very slow. Add brown sugar,vinegar,cinnamon,and cloves. Boil until thick, can and seal. This quantity makes about 5 pints.

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