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Sugar Free Desserts Diabetic Recipes

JAM / JELLY RECIPES

1
11 Minute Strawberry Jam
5 c Strawberries
5 c Sugar
Put the strawberries in a pan. Add 1 cup of sugar. Bring to a boil and boil for 4 minutes. Add the second cup of sugar and boil again for 4 minutes. Then add the third cup of sugar and boil for 3 minutes. Remove from stove, cool, stir occasionally

2
Eggplant Jam
3 md Eggplants (3 lb total)
Salt
7 tb Oil, olive
3 Garlic cloves; minced
2 ts Paprika, sweet
1 1/2 ts Pepper, Cayenne or
1/8 ts Harissa
Pepper; freshly ground
3 -to 4 tb Lemon juice, fresh
1 tb Parsley; chopped
3 Lemon wedges or
3 Tomato wedges
Preheat the oven to 375 degrees. Cut the stems off the eggplants. Using a vegetable peeler or a sharp knife, peel the skin in 1/2 inch wide strips vertically down each eggplant so you get a striped effect. Slice each eggplant horizontally into 1/2 inch slices. Place in a colander and salt each slice. Let stand 30 minutes, then rinse well and pat dry with paper towels.
Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the eggplant slices with 2 tablespoons oil and place in a single layer on the baking sheet. Bake for 20 to 30 minutes, turning occasionally, until the slices are light golden brown on both sides.
Transfer the eggplant to a bowl and, using a fork or potato masher, mash with the garlic, paprika, cumin, water and cayenne. Season to taste with salt and pepper.
Heat the remaining 2 tablespoons of oil in a large skillet. Add the mashed eggplant and fry very slowly, turned occasionally, for about 20 minutes, or until the moisture evaporates. Stir in the lemon juice and cook 1 minute longer. Taste, and season with salt and pepper, if needed.
Place the eggplant on a platter and garnish with parsley and lemon or tomato wedges. Serve warm or at room temperature. This eggplant spread has a jam like consistency. It is made all over North Africa, but this version, with garlic, cumin and lemon juice is one of the most flavorful. Serve it with warm country-style bread or pita.

3
Hawaiian Jam
8 Peaches, peeled
3 lg Oranges
Pulp of 1 med. cantaloupe
1 Lemon
1 (8 1/2 oz.) can crushed Pineapple
Sugar
Chop all ingredients fine. Put oranges through food chopper. Combine all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight.
Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal. Makes 8 pints.

4
Amish Rhubarb Jam
5 c Rhubarb, diced
4 c Sugar
6 oz Jello, strawberry
Mix rhubarb and sugar together and let stand overnight. In morning, cook mixture until rhubarb is soft. Remove from heat and stir in jello until it is dissolved. Jar and seal.

5
Apple Jam 1
1 Recipe basic microwave jam
4 Apples, peeled cored
1 tb Lemon juice
1 ts Cinnamon
Prepare basic jam recipe. Microwave 5-7 minutes.

6
Apple Raspberry Jam
9 c Sugar
2 c Water
6 c Finely chopped tart apples (about 2 pounds)
3 c Red raspberries, washed and drained
Combine sugar and water; boil until mixture spins a thread.
Stir in apples and boil 2 minutes. Add raspberries and boil 20 minutes longer, stirring often. Pour into hot sterilized jars; seal. Makes 5 pints.

7
Apricot Jam
3 1/4 c Prepared fruit
1/2 Bottle fruit pectin
7 c Sugar
Wash apricots. Pit. Do not peel. Cut in small pieces. Crush thoroughly. Combine sugar and fruit. Mix well. Hat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire. Stir in fruit pectin. Skim.

8
Lite Apricot Jam
2 c (480 mL) dried apricots
1 1/2 c (360 mL) crushed pineapple, unsweetened (if using canned, Drain)
1 Orange, peeled, seeded and chopped
Juice of 1/2 lemon
3 1/2 c (840 mL) sugar
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)

9
Apricot, Orange & Almond Jam
1 lb Dried apricots
2 oz Split almonds
3 Oranges
2 Lemons
2 1/2 lb Sugar
2 1/2 ts Ground cinnamon
Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place.
Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft.
Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars.

10
Apricot-Raisin Jam
1/2 lb Dried apricot halves, coarsely chopped
1 c Golden raisins
1 Juice and grated rind of 1 lemon
1 c Orange juice
2 c Sugar
Place the apricots and raisins in a bowl and add water to cover. Cover the bowl tightly and let it stand overnight. Drain the liquid into a large, heavy saucepan and chop the apricots coarsely. Add the apricots, raisins, lemon juice and rind, and orange juice to the pan, place over low heat, and bring to a simmer. Cook 20 minutes, stirring occasionally.
Add the sugar and continue cooking, stirring frequently until the mixture of fruit is very soft and the syrup sheets when dropped from the side of a spoon (220 degrees on a candy thermometer), 15 to 20 minutes. Spoon the jam into sterilized half-pint jars. Seal the jars, process in a boiling-water bath for 10 minutes and cool. Store in a cool, dark place.

11
Apricot-Raspberry Jam
2 lb Apricots; Peeled, Pitted, and Mashed
1 pt Raspberries: (2 Cups), Mashed
6 c Sugar
1/4 c Lemon Juice
1 tb Butter Or Margarine
3 oz Liquid Fruit Pectin; 1 Pouch
In a large saucepan, combine the apricots and raspberries. Stir in the sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring constantly. Add the pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Spoon into jars prepared for cooked jam.
YIELD:
7 Eight Ounce Jars

12
Bake-apple-raspberry Jam
1 lb Washed bake-apples
1 Cup raspberries
1 1/2 lb White sugar
Put sugar on berries and let stand overnight. Next day put on to cook, bringing the jam slowly to a boil. Boil 20-30 minutes. Pour immediately into sterilized hot jars and seal.

13
Banana Jam
2 1/4 lb Bananas, peeled weight
3 1/4 c Sugar
1 Lemon
1/2 c Water
Boil the sugar and water in a large, heavy saucepan for 3-4 minutes. Sieve the peeled bananas into a large bowl containing the lemon juice. Mix quickly and then add to the sugar syrup in the pan while it is still hot. Time is of the essence if the bananas are not to discolor.
Boil the jam gently, stirring all the time as it can stick and burn very easily.
As soon as the jam has thickened sufficiently, pour it into warmed jars and sprinkle a pinch of extra sugar on the surface of the hot jam before sealing tightly and sterilizing for about 10 minutes. Keep in a cool, dark place.
Note: Banana jam is high in nutritional value but will only keep well if perfectly sound, ripe fruit have been chosen and great care taken in its preparation.

14
Berry Christmas Jam
3 c Fresh cranberries
1 md Seedless orange, peeled and quartered
1 pk (10 oz) frozen sliced strawberries, slightly thawed
1/4 ts Ground cloves
1/4 ts Ground cinnamon
4 c Sugar
1/2 c Water
1 Pouch (3 oz) liquid fruit pectin
In a food processor, combine the cranberries and orange quarters; process until coarsely chopped. Add strawberries, cloves and cinnamon; process until mixture is finely chopped. In a heavy large saucepan, combine fruit mixture, sugar and water until well blended. Stirring constantly over low heat, cook two minutes. Increase heat to high and bring mixture to a rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil one minute. Remove from heat; skim off foam. Pour into heat resistant jars with lids. Makes about 3 pints of jam.

15
Berry Jam
1 Basic microwave jam recipe
3 c Berries, crushed
1 tb Lemon juice
Use raspberries, blackberries, boysenberries etc., crush to make two cups. Prepare basic microwave jam recipe. Microwave, uncovered, on High 13-15 minutes.(See number 50 for microwave recipe)

16
Black, Red, and White Currant Jam
4 lb Currants
4 lb Sugar
Stem currants, crush slightly; add sugar, let stand over night; in the morning cook slowly one half hour, stirring often. Turn into glasses and cover.

17
Blackberry Jam
3 c Blackberries
2 c Water
1 pk Powdered fruit pectin
5 c Sugar
Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir until dissolved. Boil 3-5 minutes, stirring frequently, or until thick.

18
Blueberry Jam
1/2 oz Unflavored Gelatin; 2 Envelopes
1 1/2 c; Cold Water
2 pt Blueberries; About 4 1/2 C, Mashed
3/4 c Sugar
2 tb Lemon Juice
1 ts Butter Or Margarine
1/2 ts Ground Cinnamon; Or To Taste
1/2 ts Vanilla Extract
In a large saucepan, combine the gelatin and water, and let stand for 1 minute. Cook the gelatin and water over low heat about 5 minutes, stirring until dissolved. Stir in the blueberries, sugar, lemon juice, butter and cinnamon. Bring to a boil, over medium-high heat, and boil for 10 minutes, stirring constantly. Remove from the heat and stir in the vanilla. Spoon in to jar prepared for cooked jam.
Makes 5 Eight Ounce Jars
19
Blueberry Jam 2
2 tb Lemon juice;
3 ts Unflavored gelatin;
1/8 ts Salt;
1 1/2 ts Arrowroot;
2 1/2 c Frozen blueberries; sweetened partially thawed
Non-nutritive sweetener, equivalent to 2 cups sugar
Mix lemon juice, gelatin, salt, and arrowroot; stir in blueberries. Boil gently until mixture thickens, stirring constantly (about 3-4 minutes). Stir constantly, boiling at full boil for 2 minutes. Remove from heat; stir in sweetener. Fill and seal jars.

20
Blueberry or Huckleberry Jam
4 1/2 c Berries
1 Bottle fruit pectin
7 c Sugar
1 Lemon
Wash fruit thoroughly. Crush. Add lemon juice. Add grated rind of 1/2 lemon. Add sugar. Mix thoroughly. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 2 minutes. Remove from fire and stir in fruit pectin. Skim.

21
Blueberry-Lemon Jam
4 1/2 c Blueberries; fresh or frozen
7 c Sugar
2 tb Lemon juice
Grated zest of 2 large lemon
3 3-oz pouches liquid pectin
Pick over the fresh blueberries to remove any stalks and rinse under cold water. Drain well and place in a large heavy-bottomed saucepan. (Do not rinse or thaw the frozen berries.) Crush the berries slightly with a potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil over medium-high heat, stirring often. 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. Ladle into hot, sterilized jars leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on top of the jars. Process in a boiling water bath for about 5 minutes. Remove from the water and cool completely at room temperature.
Makes about 6 cups.

22
Blueberry-Rhubarb Jam
8 c Blueberries
4 c Rhubarb, chopped in 1 inch pieces
1 ts Lemon rind, grated
2 tb Lemon juice
1 c Water
4 c Granulated sugar
In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal. Makes about 4 pint jars or 8 - half pint jars.

23
Trickleberry Jam
1 pt Roger's golden syrup
dash Allspice or cinnamon to taste
2 Eggs, well-beaten
Bring syrup to boil; stir in spice of choice. Add beaten eggs, and stir constantly until mixture thickens and comes to a second boil.
Note: If the flavor is stronger than desired, add a little water or milk.

24
Cantaloupe Jam
2 med Cantaloupe, cut in pieces the size of your thumb
1 (No 2 1/2) can crushed Pineapple
2 Oranges
2 packs Pectin
Sugar
Cut cantaloupe in pieces the size of your thumb. Combine with drained crushed pineapple, 2 oranges, ground peeling and all. Add 2 packages pectin. Add sugar; measure and add same amount of sugar as you have fruit. Cook until you have a
thick syrup. Put in bottles and seal.

25
Carrot Jam
4 c Chopped carrots
3 c Sugar
3 Lemons, sliced
1 ts Cinnamon
1/2 ts Cloves
Combine ingredients. Simmer slowly, stirring constantly, until thick.

26
Cherry & Raspberry Jam
1 1/2 c Sweet cherries
50 ml Orange juice
25 ml Lemon rind
15 ml Grated orange rind
1 1/2 c Raspberries
1 c Sugar
A few drops almond extract
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.

27
Cherry Jam
4 c Sweet cherries
3 c Warmed sugar
Stone cherries. Crush the fruit. Boil in their juice till tender, about 10 minutes. Add sugar, stir well to dissolve. Boil for another 5 to 7 minutes. Remove from heat & let stand, covered, for 2 to 3 minutes. Stir & skim if necessary. Pour into sterile jars & seal.

28
Cherry Pineapple Jam
4 qt Pitted cherries
2 c Crushed pineapple
Sugar
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.

29
Cherry Rhubarb Jam
5 c Rhubarb -- finely cut
1 c Water
5 c Sugar
1 (21 oz.) can cherry pie filling
6 oz Cherry Jello (can use sugar free Jello)
Cook rhubarb in water until tender. Add sugar, stirring constantly. Cook a few minutes. Add pie filling and cook 10 minutes, breaking up the cherries a bit. Remove from heat. Add 6 oz. Jello, stir until dissolved. Pour into jars and seal or store in refrigerator or freezer.

30
Date-nut Raisin Jam
1/4 c Pitted dates
1/4 c Walnuts
1/4 c Raisins
2 tb Orange juice
Combine in blender and store in refrigerator.

31
Diabetic Strawberry Jam
4 c Strawberries, halved
1/2 c Concentrated white grape juice (simmered down from 1-1/2 cups)
2 1/2 tb Lemon juice
1/4 ts Grated lemon rind
1 1/2 tb 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.

32
Dutch Apple Pie Jam
1 lb Tart green apples
1/2 c Raisins
1 c Water
1/3 c Lemon Juice
1 ts Ground Cinnamon
1/4 ts Ground Allspice
4 1/2 c Granulated Sugar
1 c Firmly packed light brown sugar
1/2 ts Margarine or butter
1 Pouch liquid fruit pectin
Peel, core and finely chop enough apples to measure 2c Place in preserving kettle or Dutch oven with raisins, water, lemon juice, cinnamon and allspice. Stir in sugars and margarine/butter.
Place kettle over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in liquid fruit pectin. Bring to full rolling boil and 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 in from the rim. Seal while hot with sterilized two-piece lids with new centers

33
English Orange Marmalade
4 Oranges
1/2 Grapefruit
1/3 Lemon
Sugar
Remove seeds from fruit. Cut fruit into very thin slices. Cut each slice in quarters. Remove pithy inner portion from each section of fruit. Add 1 1/2 quarts water to each pound of fruit. Let stand 24 hours. Boil hard 1 hour. Add 1 pound sugar to each pound fruit and liquid. Boil slowly 45 minutes or until juice sheets from spoon.

34
Fall Fruit Jam
4 c Peaches, chopped and peeled
4 c Pears, chopped and peeled
1 c Apples, chopped and peeled
1/4 c Lemon juice
5 c Sugar
Combine fruit and cook slowly until tender, about 15 minutes. Add lemon juice and sugar. Bring to boil, stirring frequently. Boil to jam stage (104C), about 15 minutes. When jam stage is reached, remove from heat. Stir and skim 5 minutes. Pour into sterilized jars; cool and seal. Makes about 6 - 8oz jars.
Process 10 minutes in boiling water bath.

35
Fig Jam
6 1/2 lb Ripe figs
1 can #2 1/2 crushed pineapple
4 1/2 lb Sugar
1/4 c Lemon juice
1 tb Cinnamon
1 tb Cloves
1 tb Allspice
NOTE: Weigh figs after peeling, removing only the peeling that . easily pulls off with the stem.
Mash peeled figs to fine pulp, add other ingredients. Mix thoroughly and cook until thick, stirring constantly. Pour into hot sterile jars and seal.

36
Freezer Strawberry-Razz Jam
1 qt Ripe strawberries, 1 Cup ripe raspberries
4 c Sugar
2 tb Lemon juice
1/2 Bottle of liquid pectin
Crush berries thoroughly. Place in a large bowl. Add sugar, mix well & let stand. Mix lemon juice & add liquid pectin. Stir until all sugar crystals are dissolved. Ladle quickly into jars & leave to set, it may take 24 hours. Store in freezer. Will keep in the fridge for 3 weeks.

37
Fresh Fig Jam
2 qt Chopped figs, about 5 lbs
6 c Sugar
3/4 c Water
1/4 c Lemon juice
To prepare chopped figs, cover figs with boiling water. Let stand 10 minutes. Drain, stem and chop figs.
Combine figs, sugar, and 3/4 c. water in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook one minute longer.
Pour hot into hot jars, leaving 1/4" head space. Adjust caps. Process 15 minutes in boiling water bath.

38
Georgia Peach-berry No Cook Jam
1 c Crushed raspberries
1 c Peeled, finely chopped peaches
3 1/4 c Sugar
2 tb Lemon juice
1 Pouch liquid fruit pectin
Measure prepared fruits into a large bowl. Add sugar to fruit and mix well. Let stand for 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 plastic containers. cover with tight lids and let stand at room temperature until set (may take 24 hours) Store in freezer, or for 3 weeks in refrigerator. Makes 4-1/2 cups.

39
Gooseberry Jam
1 lb Gooseberries
3/4 lb Sugar
Stem gooseberries and wash carefully. Drain. Add sugar. Heat very slowly in a covered container until juice begins to form. Uncover and boil until juice sheets from spoon.

40
Grape Jam
4 lb Grapes
2 Oranges; juiced & zested
5 c Sugar
1 c Raisins
pinch Salt
Wash grapes and remove stems. Peel off skins and reserve; place grape pulp in a saucepan. Cook pulp over low heat 6 to 7 minutes, then press through a coarse sieve to remove seeds. Discard seeds; return pulp to saucepan. Add orange rind and juice, sugar, raisins and salt, and continue to cook over low heat, stirring constantly. As the mixture thickens, add grape skins and cook 6 to 8 minutes or until quite thick.
Pour into sterile hot jars and seal while hot.
Makes about 3 1/2 pints.

41
Green Or Ripe Grape Jam
Wash and stem grapes. Separate skins from pulp. Cook skins until tender, press through a sieve. Cook pulp ten minutes, press through a sieve. Combine purees; add one pound of sugar to every quart of puree; boil one half hour, stirring often. Pour into glasses and cover.
42
Green Tomato Jam
1 kg Green tomatoes
1 ea Lemon
1 c Water
3 c Sugar
Slice tomatoes & lemon thinly. Put tomatoes, lemon & sugar into a pot with the water. Bring to a boil, reduce heat & simmer for 1 hour. Transfer to a warmed sterile jars.

43
Ground Cherry Jam
2 lb Ground cherries; 8 c husked
4 c Sugar
1 c Water
2 Lemons; grated rind & juice
Husk and wash the ground cherries carefully. Measure the sugar and water into a large kettle. Bring to a full rolling boil, and boil for 2 minutes.
Add the cherries, lemon rinds, and juice. Bring to a full rolling boil again, reduce heat and simmer for 5 minutes. Remove from heat, cover with a clean towel, and let stand overnight.
Next day, return to the heat, and again bring to boil. Reduce heat and cook gently until transparent (about 15 minutes). Immediately pour into hot, sterilized glasses seal at once.
Yields 5 to 6 cups.

44
Honey Pear Jam
2 lg Firm-ripe pears; cored and diced
1/2 c ;water
1/4 c Lemon juice
1/4 c Pear eau-de-vie
1/4 ts Cinnamon
1/4 ts Clove powder
1/4 ts Nutmeg
1/2 c Honey
1 pinch Salt
Combine all ingredients except honey and salt in a saucepan. Cook 5 min over high heat, stirring. Reduce heat to medium and cook 25 min, stirring occasionally. Add honey and salt. Cook 15 min, stirring, until the right texture is obtained. Store in a non-reactive container in the fridge for up to 2 mos.

45
Honey Plum Jam
3 c Pitted and coarsely chopped purple plums
1/3 c Sugar
1/3 c Water
2 tb Lemon juice
2 tb Liquid honey
Combine the plums, sugar, water and lemon juice in saucepan. Bring to boil, reduce heat, but maintain boil. Stir and mash occasionally with back of spoon for about 15 minutes, or until thickened. Remove from heat, stir in honey. Allow to cool to room temperature. Refrigerate in tightly covered jars for up to 2 weeks.

46
Hot Pepper And Tomato Jam
2 1/4 Ripe tomatoes
1 1/2 ts Grated lemon rind
1/4 c Lemon juice
2 Chopped hot peppers; OR 2 ts Tabasco sauce
6 c Sugar
1 Fruit pectin
Peel and chop tomatoes. Bring to boil and simmer 10 minutes. Measure 3 cups 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 from 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.

47
Island Jam
4 c Cantaloupe, peeled and diced
3 Oranges, peeled and diced
1/4 c Lemon juice
4 c Sugar
1 ts Lemon rind
1 ts Orange rind
1/2 ts Salt
3 c Bananas
Combine cantaloupe, oranges, and 1/4 cup lemon juice in heavy saucepan. Bring to a boil and simmer for 15 minutes. Add sugar, lemon rind, orange rind, and salt. Continue simmering for 30 minutes. Add 3 cups sliced bananas and continue simmering for an additional 15 minutes. Pour into jelly jars and cover with paraffin. Can be frozen. Yield 8 (6 ounce) jars.

48
Orange rind Rhubarb Jam
2 1/2 lb Rhubarb
1 1/2 lb Sugar
1/2 c Water
2 ea Orange, rind & juice of
Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add the orange juice and cook for 30 minutes, stirring occasionally. Pour into sterilized jars and seal.

49
Lemon-fig Jam
4 lb Fresh figs, peeled
3 lb Granulated sugar
1 lg Lemon, sliced thin
Mash or quarter the cleaned, peeled figs. Slice lemon very thin. Add sugar and lemon peel slices to figs and mix. Cook slowly stirring frequently with wooden spoon. Mixture will become thick and fruit transparent. Cooking process takes about 1 1/2 hours. Pour into sterile jars and seal immediately.

50
Microwave Strawberry Jam
1 c Crushed strawberries
2 ts Lemon juice
3/4 c Sugar
1/4 ts Butter
Stir together strawberries, lemon juice, sugar and butter in an 8-cup microwave-safe measuring cup.
Microwave on 100 percent power for 4 minutes, then stir and continue to microwave at 100 percent power for 4 minutes. Pour into covered container, cool and refrigerate.

51
Mock Raspberry Jam
5 c Green tomatoes
4 c Sugar
6 oz Raspberry jello (2 pkgs)
In blender or processor, process green tomatoes; add sugar. Boil 20 minutes. Skim. Add jello, stir. Pour into sterilized jars. It must be kept in the refrigerator! Can also be frozen.

52
Bake apple Jam
1 lb Washed fresh bake apples
3/4 lb Sugar
Place berries in a large, heavy boiler Put sugar on berries and let stand overnight. Place boiler on stove, and add 1/4 cup of water. Bring slowly to a boil. Let boil for 20 to 30 minutes. Pour immediately into hot, sterilized jars. Seal in the usual manner.

53
No Cook Apple Raspberry Jam
3 c Fully ripe raspberries
1/2 c Finely ground peeled and cored apples
4 c Sugar
2 tb Fresh lemon juice
1 Pouch liquid fruit pectin
Thoroughly crush the berries, using a potato masher, sieve half of the pulp to remove some of the seeds, if desired; measure 1-1/2 cups of prepared berries; pour into a large bowl. Add apples. Add sugar to bowl; mix well; let stand 10 minutes. Add lemon juice and liquid fruit pectin to bowl; stir for 3 minutes. (A few sugar crystals will remain) Ladle jam into clean containers, leaving 1/4 inch headspace; cover with tight fitting lids; let stand at room temperature until set (may take up to 24 hours) store in freezer. Jam can be stored in the refrigerator if used within 3 weeks. Makes 4-1/2 cups.

54
No Cook Blueberry Strawberry Jam
1 c Strawberries, crushed
2 c Blueberries, fresh or frozen, crushed
5 c Sugar
2 tb Lemon juice
2 pk Liquid Pectin (2 pouches)

Measure prepared fruit into a large bowl. Add sugar to fruit and mix well. Let stand for 10 minutes. Stir in Liquid Fruit Pectin and lemon juice. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers and cover tightly with lids. Let stand at room temperature until set, up to 24 hours. Store in freezer or up to 3 weeks in refrigerator. Makes 7 cups.

55
No Cook Georgia Peach, Strawberry Jam
1 c Raspberries, crushed
1 c Peaches, peeled & finely chopped, 1/4 Cup fresh Strawberries
3 3/4 c Sugar
2 tb Lemon juice
1 liquid pectin pouch

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

56
No Cook Peach Jam
1 lb Peaches: Peeled, Pitted And Mashed, 2 Cups
2 c Sugar
3 oz Liquid Fruit Pectin; 1 Pouch
2 tb Lemon Juice
Stir the mashed peaches and sugar together in a large bowl, blending well, and let stand 10 minutes, stirring occasionally. Add the liquid fruit pectin and lemon juice. Stir, constantly, for 3 minutes. Spoon into jars prepared for freezer jams.
Yield: 3 Eight ounce Jars

57
No Cook Peachy Orange Jam
1 Orange
2 1/2 c Peaches, finely chopped
1/3 c Maraschino cherries, chopped
2 tb Lemon juice
5 c Sugar
3/4 c Water
1 pk Fruit Pectin Crystals

Grate orange rind. Section orange, remove membrane. Dice sections and put into a large bowl with rind. Add peaches, cherries, lemon juice and sugar. Mix well. Let stand 10 minutes.
Combine water and pectin in a small saucepan. Boil for 1 minute, stirring constantly.
Stir pectin into fruit mixture for 3 minutes until most of sugar is dissolved.
Pour into clean jars or plastic containers. Cover tightly with lids and let stand at room temperature until set. (may take 24 hours)
Store in freezer or for 3 weeks in refrigerator. Makes 6 1/2 cups

58
No Cook Strawberry Jam
1 pt Strawberries, mashed (2 cups)
2 c Sugar
3 oz Liquid Pectin; 1 Pouch
2 tb Lemon Juice
3 dr Red Food Coloring; Up To 4 Drops May Be Used
Stir the berries and sugar together in a large bowl, blending well, and let stand for 10 minutes, stirring occasionally. Add the pectin, lemon juice and food coloring, blending well, and stir constantly for 3 minutes. Spoon the jam into the jars prepared for freezer jams.
Yield: 3 Eight Ounce Jars

59
No Cook Strawberry Kiwi Jam
2 3/4 c Strawberries, crushed
1 1/4 c Kiwi fruit, peeled, chopped
3 1/4 c Sugar
1 pack Light Fruit Pectin crystals

Measure prepared fruit into a large bowl. Measure sugar and set aside.
Combine light fruit pectin crystals and 1/4 cup of measured sugar. Gradually add to fruit, stirring well.
Let stand for 30 minutes, stirring occasionally. Add remaining sugar and continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover tightly with lids and let stand until set, up to 24 hours. Store in freezer or up to 3 weeks in refrigerator.
Makes 6 cups

60
Oriental Rhubarb Jam
1 lb Rhubarb finely chopped
1/2 ts Five spice powder
Dash hot pepper sauce
3 c Granulated sugar
1/4 c Chopped candied ginger
3 tb Lemon juice
In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well. Place over low heat, stirring constantly until sugar dissolves. Bring to boil, skim off foam and cook over medium heat, stirring frequently, until mixture becomes transparent and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars; seal. Makes about four 6 ounce jars.

61
Papaya Mango Jam
3 c Ripe mango flesh cut in 1/2 cubes
3 c Ripe papaya flesh cut in 1/2 cubes
3 c Sugar
3 tb Fresh-squeezed lime juice, strained
Combine all ingredients and bring to a boil over moderate heat, stirring constantly. Reduce heat to minimum and cook uncovered 30-40 min or until visible liquid is evaporated. Stir frequently. Put up for canning in the normal way.

62
Peach And Plum Jam
1 Basic microwave jam recipe
1/2 lb Peaches, pitted and chopped
1/2 lb Plums, pitted and chopped
1/2 c Seeded and finely chopped
Orange, including peel
Prepare fruit and flavoring to make 2 cups. Prepare basic microwave jam recipe. Microwave, uncovered, on High for 13-15 minutes.

63
Peach Cantaloupe Jam
6 Peaches, peeled & cubed
1/2 Cantaloupe, peeled & cubed
2 Oranges, ground
Combine fruits and measure the amount. Add an equal amount of sugar. Let stand overnight. Cook stirring until fruit is clear and thick. Pour into hot sterilized jars and seal. 5 pints.

64
Peach Jam
1 lb Peaches, pitted and chopped
1 tb Lemon juice
2 Drops almond extract (optl)
1 Basic microwave jam recipe
Prepare fruit and flavorings, then prepare basic microwave jam recipe. Microwave, uncovered, on High for 13-15 minutes.

65
Peach Jam 2
4 c Prepared fruit
1 Bottle fruit pectin
7 1/2 c Sugar
Peel peaches. Pit, and grind or crush. If peaches lack flavor, add juice of 1 lemon. Combine sugar and fruit. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire. Stir in fruit pectin. Skim and stir alternately for 5 minutes to cool jam slightly and to prevent floating fruit.

66
Pear Jam
1 c Blended pear (whip chopped fruit in a food processor Or blender until smooth)
1 ts Lemon juice
Heat ingredients to a boil in a saucepan; turn to low and simmer, stirring occasionally, until mixture reaches desired thickness. Yields 1/2 cup.

67
Persimmon Jam
3 lb Ripe persimmons
7 c Sugar (3 1/2 lbs)
Juice of 2 lemons
1 6 oz. bottle liquid pectin
Wash, peel and seed the persimmons; then mash them. Place persimmon pulp in a preserving kettle, add the sugar and lemon juice and mix well. Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently. Boil hard for 1 minute, then remove the kettle from the heat and stir in the liquid pectin. Skim thoroughly with a metal spoon. Ladle into hot sterilized jars and seal immediately.

68
Pineapple Apricot Jam
2 lb Dried apricots
2 c Crushed pineapple
3 1/4 c Sugar
Wash apricots. Cover with cold water. Heat slowly to boiling. Simmer until soft. Add pineapple and sugar. Simmer slowly, stirring frequently, until thick.

69
Plum Jam
1 lb Plums
1 c Water
3/4 lb Sugar
Clean plums, cook in water until skins are tender, 10 to 15 minutes. Cool and remove stones. Add sugar, heat slowly until sugar is dissolved, then cook rapidly until thick. Partially cool, stirring occasionally, pour into sterile jars and seal. Makes 1/2 pint.

70
Pumpkin Jam
1 ea Medium Pumpkin
4 lb Sugar
4 ea Lemons
4 ea Oranges
Cut up and dice 1 medium pumpkin For 2 bowls of pumpkin use 1 bowl of sugar. Cut up 4 lemons and 4 oranges. Combine pumpkin, lemon and orange and cover with the sugar. Let stand over night. Next day, mix well and cook until pumpkin is clear. Pack in sterile jars and seal immediately.

71
Pumpkin Jam 2
5 lb Pumpkin
1 lb Raisins
1 lb Dried apricots
2 1/2 lb Sugar
Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir well, and allow to stand overnight. In the morning add apricots which have been washed and cut in strips. Add raisins. Cook slowly, stirring frequently, until the pumpkin is tender and clear. One-half a lemon, sliced thinly, may be added. Canned pumpkin may be substituted for fresh pumpkin.

72
Raspberry Jam
2 lb Raspberries
2 lb Sugar
Wash raspberries. Remove stems and blossom ends from fruit. Crush thoroughly. Add sugar. Heat slowly to boiling. Simmer, stirring constantly, until thick.

73
Raspberry Jam 2
2 lbs Crushed raspberries
1 lb Sugar
Cook raspberries uncovered for 10 minutes. Add sugar, stirring to dissolve. Bring to a boil, stirring frequently. Boil to jam stage (12 minutes) & remove from heat. Stir & skim 5 minutes. Pour into hot, sterilized jars & seal.

74
Raspberry Rhubarb Jam
3 lb Rhubarb
2 1/2 c Sugar
1/2 c Water
2 Oranges, juice and rind
2 c Raspberries
Skin and cut rhubarb into 1/2 inch pieces. Add water and sugar, the orange juice and grated peel. Cook all together, stirring frequently to prevent scorching, for 30 minutes, or until clear. Put in sterile jelly glasses and seal.

75
Red Onion Jam
3 c Peeled, thinly sliced red onions
1 1/2 c Apple juice
3/4 c Red wine vinegar
1 ts Dried sage
1/2 ts Pepper
5 c Sugar
1/2 c Packed light brown sugar
1/2 ts Margarine
1 Pouch liquid pectin
Mix all ingredients except pectin. Place over high heat; bring to a full rolling boil and stir constantly. Skim off foam with metal spoon, remove from heat. Ladle into sterilized jars, then water bath process for 5 min.

76
Red Strawberry Jam
1 qt Perfect strawberries
4 c Sugar
Juice of 1/2 lemon, opt'l
Wash, dry and stem the berries. Put them in a 10" deep heavy pot, cutting a few berries to release some juice. Cover them with the sugar. Stir the mixture very gently with a wooden spoon over low heat until it has "juiced up". Then raise heat to med and stop stirring. As soon as it bubbles up, time for 15 min. and cook without stirring. After 15 min remove from heat and allow to cool uncovered. Sprinkle surface with lemon juice if you wish. When cool, stir lightly and put into sterilized jars.

77
Rhubarb And Pineapple Jam
8 c Rhubarb, cut up
2 c Chopped pineapple
4 c Sugar

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