WILD PLUM JAM

4 cups wild plums
1 quart water
2 tsps.soda
3 cups water
3 cups sugar
Measure the plums by heaping up the cups,
they don't settle down like sugar.
Put them into a kettle with a quart of water
and 2 level teaspoons soda.Bring to a boil.
And boil for 2-3 minutes,then pour off water
and rinse the fruit well.Now put fruit back
on the stove with 3 cups water and cook until
very tender,then add sugar and cook,stirring
almost constantly until the jam is thick and clear
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STRAWBERRY JAM

4 cups ripe washed strawberries
5 cups sugar
Allow to stand till all the sugar is dissolved
about 3/4 hours.Bring to a full boil and boil hard
for 10 minutes stirring constantly.Add 1/2 cup
lemon juice,again bring to a boil and boil 5 minutes
longer,pour into hot sterilized jars and wax when cool.
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BLACK CURRANT JAM

3 cups black currants
2 cups water
5 cups sugar
Clean currants,put in kettle.
Mash and add water.Bring to a boil and boil
3 minutes,then add sugar,bring to a boil
and boil another 3 minutes.Pour into
sterlized jars while hot.Seal with paraffin.
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RHUBARB/STRAWBERRY JAM

4 cups rhubarb
4 cups sugar
3 3/4 oz.pkg.strawberry jello powder
1 can crushed pineapple
Boil sugar and rhubarb until cooked,
add jello pwder and stir until dissolved.
Remove from heat,add crushed pineapple.
Stir well to blend.Put up in Mason jars,
set aside to cool.Store in cool place or keep
in fridge.Can be used for topping on icecream also.
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PEACH JAM

14 peaches,chopped
2 oranges
1 bottle maraschino cherries,drained
Add sugar,cup for cup,with liquid.
Boil 35 minutes.Add cherries and then bottle.
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BANANA BERRY JAM

3 cups crushed strawberries
1 cup mashed bananas
3 cups sugar
1 box certo'light
Fruit Pectin
Measure fruits into large bowl.
Measure sugar and set aside.
Combine 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 3 minutes,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 the fridge.
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HAWAIIN APRICOT JAM

1 can(14-ounce)crushed pineapple,well drained
1 1/4 cups finely chopped apricots
3 3/4 cups sugar
4 tbsp.lemon juice
1 pouch certo liquid fruit pectin
Measure fruits into large bowl.Add sugar to fruit,
mix well.Let stand 10 minutes.Stir in lemon juice,
and liquid fruit pectin.Continue to stir for 3 minutes.
Until most of the sugar is dissolved.Pour into clean
jars or plactic 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 the fridge.
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APPLE JELLY

2 tsp.unflavoured gelatin
2 cups unsweetened apple juice
1 cup sugar
1 1/2 tbsp.lemon juice
Soften gelatin in 1/2 cup of the apple juice.
Bring remaining 1 1/2 cups juice to a boil.
Remove from heat.Add softened gelatin,stirring
to dissolve.Add sugar and lemon juice.
Bring to a rolling boil.Ladle into clear half pint
jars and seal.Keep in the fridge.
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RASPBERRY JAM

Wash and crush enough berries to give:
8 cups crushed raspberries
Place in large saucepan.
Bring to a boil and cook uncovered
for 15 minutes.Stir in.
6 cups sugar
Bring to a boil and boil uncovered for about
15-20 minutes or until a teaspoon when chilled
quickly has desired consistency.Ladle into
sterilized jars,seal while hot with a thin layer
of melted paraffin.
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GREEN PEPPER JELLY

Put through meat grinder:
8 medium sized green peppers,seeded
Measure pulp and juice and combine 2 cups
in saucepan along with:
5 1/2 cups sugar
1 cup white vinegar
Bring to a boil and set aside for 15 minutes,strain
Mix strained juice with:
1/3 cup lemon juice
Bring to a boil,stirring constantly,stir in;
1 6-ounce bottle liquid pectin
1/2 tsp.green food coloring
Bring to a full boil and boil 1 minute,
stirring constantly.Remove from heat,skim
off foam and ladle quickly into steralized jars.
Seal while hot with a thin layer of melted paraffin.
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