Forzen Strawberry Jam

FROZEN STRAWBERRY JAM

2 cups mashed strawberries
4 cups powdered fruit (berry) sugar
1-3/4 ozs. powdered pectin (certo crystals)
3/4 cup water

Wash berries in a sieve, hull them and rain well. In a flat bottomed pan, mash them, and measure two cups. Add the berry sugar, stir very well and let stand 15 minutes, stirring occasionally. Meanwhile mix together the water and powdered pectin and cook stirring until they come to a hard boil and boil one minute, stirring constantly. Immediately add to fruit - sugar mixture and stir threeminutes. Pour into clean dry eight-ounce jars to within 3/4 inch from top (to allow for possible expasion when frozen). Cover with lids at once. Let stand at room termperature 24 hours. Store in freezer. If this jam is to be used within 2 or 3 weeks it will keep in storage part of refrigerator - not frozen.

Rhubarb-Pineapple Jam

RHUBARB-PINEAPPLE JAM

5 cups sugar
5 cups rhubarb (cut finely)
1 - 20 oz. can crushed pineapple
2 pkgs strawberry jello

Mix first three ingredients and boil for 20 minutes. Then stir in the strawberry jello until dissolved. Pour into sterile jars and seal with a double coating of new melted paraffin

Cranberry Marmalade

(Mom)

1 med. orange
1 lemon
1 lb. cranberries (4 cups)
1-1/2 cups sugar
2 cups water
1 stick cinnamon, broken up
6 whole cloves

Cut orange and lemon in quarters and discard seeds. Slice paper thin.

Combine cranberries, sugar and water in large saucepan and bring to a boil. Boil, uncovered, until berries pop, about 8 minutes. Tie cinnamon and cloves loosely in small piece of cheesecloth and add along with orange and lemon slices.

Simmer, stirring often, until thick, about 15 minutes.

Lifft out and open spice bag and put a small piece of cinnamon in each of 8 sterilized jelly jars. Ladle cranberry mixture into jars. Top with paraffin. (Makes eight 6 oz jelly jars).

Banana Pineapple Jam

(Aunt Bonnie via Diane Dick)

1-1/2 cups mashed bananas
1 - 14 oz can crushed pineapple
1/3 cup fresh lemon juice
6-1/2 cups white sugar
6 oz bottle of Certo

Method:
Bring ingredients to the boil and cook 1 minute. Remove from heat - add Certo to combine. Return to heat, boil 1 more minute. Remove from heat - stir and skim for about 5 minutes. Pour into sterilized jars.

Pumpkin Jam

(Aunt Bonnie via Diane)

8 or 12 cups grated fresh pumpkin (skin too)
8 or 12 cups white sugar
2 or 3 oranges
chopped candied ginger (to personal taste)
maraschino cherries.

Grate pumpkin. Add sugar and leave overnight.
Next day: add all the other ingredients (except cherries)
Boil until thickened (an hour or so). Stir and watch it in the final stages for sticking)
Add: Cherries right near the end.

Place in sterilized jars.