Recipe For Freezer Jam

Ingredients:

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

Directions:

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.

Ingredients:

4 quart pitted cherries
2 cup crushed pineapple
1 sugar

Directions:

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.

Ingredients:

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
6 cup sugar
1 fruit pectin

Directions:

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.

Ingredients:

2 cup (480 ml) dried apricots
1 1/2 cup (360 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

Directions:

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: 6 half pints (1440 mL)

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