Jams, Jellies, Pickles & Preserves

No-Cook Peach Jam

1 pound peaches, peeled, pitted and mashed (2 cups)
2 cups sugar
1 (3-ounce) packet liquid fruit pectin
2 tablespoons lemon juice

Stir peaches and sugar together in large bowl. Blend well. Let stand for 10 minutes, stirring often. Add fruit pectin and lemon juice. Stir constantly for 3 minutes. Spoon into clean jars suitable for freezing. Makes 3 (8-ounce) jars. This jam must be frozen or refrigerated, not sealed in a hot water bath.

Rhubarb & Pineapple Jam

7 cups chopped rhubarb
6 cups sugar
1 (20-ounce) can crushed pineapple in juice, drained
1 (6-ounce) package strawberry or raspberry gelatin

In large pan, add enough water just to cover rhubarb. Bring to a boil over medium heat. Reduce heat to low. Simmer until tender, stirring occasionally. Add sugar, stirring until dissolved. Turn off heat. Add pineapple and gelatin. Stir. Makes 4 pints.

Green Tomato Preserves

5 pounds green tomatoes (11 cups, chopped)
4 pounds sugar (8 cups)
2 lemons (sliced thin)

Cut tomatoes into small cubes or chunks, cover with hot water and boil 5 minutes. Drain, add sugar to tomatoes and let stand at least 3 hours. Drain off syrup and boil rapidly until it spins a thread when dropped from a spoon. Add tomatoes and lemons. Boil until thick and clear (about 10 minutes). Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 (8-ounce) jars.

Tomato Preserves

5 pounds ripe tomatoes (11 cups, quartered)
8 cups sugar
2 lemons (sliced thin)

Scald, peel and quarter tomatoes. Add sugar and let stand 6-8 hours. Drain off juice and boil it rapidly until it spins a thread. Add tomatoes and lemons and boil until thick and clear. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 10 (8-ounce) jars.