Apple Juice Jelly

Grape juice may be substituted

3 cups bottled apple juice; 5 1/4 cups sugar

6 1/3 cups

Apple or Crab Apple Jelly

Remove stems and blossom ends from 5lb. tart apples; cut into small pieces (do not peel or core); place in large saucepan; add 5 cups water; bring to a full boil; cover and simmer 10 minutes, stirring occasionally; crush cooked pieces; cover and simmer 5 minutes longer; follow jelly preparation tip Extract Juice

7 cups juice; 9 cups juice

10 cups

Apricot Jam

Pit 1 3/4lb. apricots (do not peel). Finely chop (1/4 inch pieces

2 1/2 cups chopped apricots. 2 tablespoons fresh lemon juice. 1/8 teaspoon ascorbic acid crystals. 5 1/2 cups sugar.

6 1/4 cups

Apricot-Pineapple Jam

Pit (do not peel) 1 lb. apricots. Grind.

1 1/2 cups ground apricots; 1 can (8.25 oz.) crushed pineapple in syrup, undrained; 1 tablespoon fresh lemon juice; 5 cups sugar

6 1/2 cups

Blackberry Jelly

(Boysenberries or dewberries may be substituted) Crush 2 1/2 qt. blackberries (in small amounts); follow jelly preparation tip Extract Juice

3 1/2 cups juice; 5 cups sugar

5 1/2 cups

Blueberry Jam

Remove stems from 2 1/2 pt. blueberries; crush (in small amounts)

3 cups crushed blueberries; 1 tablespoon fresh lemon juice; 5 1/4 cups sugar

6 1/2 cups

Cherry Jam (Sour)

Remove stems and pits from 1 1/2 lb. sour cherries; finely chop (1/4 inch pieces)

2 cups chopped cherries; 1/2 teaspoon ascorbic acid crystals; 4 cups sugar

4 3/4 cups

Cherry Jam (Sweet)

Remove stems and pits from 1 1/2 lb. sweet cherries; finely chop (1/4 inch pieces)

2 cups chopped cherries; 2 tablespoons fresh lemon juice; 4 1/4 cups sugar

5 cups

Citrus Rind Jelly

2 cups orange juice; 1/4 cup fresh lemon juice; 4 1/2 cups sugar; 1 tablespoon grated orange or lemon rind

5 1/3 cups

Elderberry Jelly

Stem 3 lb. elderberries; crush (in small amounts); simmer, covered, 15 minutes; follow jelly preparation tip Extract Juice

4 3/4 cups

Grape Butter

Crush 3 lb. Concord grapes (in small amounts); press through sieve

3 cups sieved grapes; 1/4 teaspoon each of cinnamon and cloves; 5 3/4 cups sugar

9 cups

Grape Jelly

Remove stems from 3 1/2 lbs. grapes; crush (in small amounts). Place in large saucepan; add 1 1/2 cups water; bring to full boil; cover and simmer 10 minutes, stirring occasionally; follow jelly preparation tip Extract Juice

5 cups juice; 7 cups sugar

8 cups

Grape-Burgundy Jelly

2 3/4 cups bottled grape juice; 1/4 cup Burgundy wine; 5 3/4 cups sugar

6 cups

Hot Pepper Jelly

Drain, seed, and finely chop 1 jar (10 3/4 oz.) pickled Jalapeño peppers (protect hands with plastic gloves while preparing peppers)

3 cups bottled apple juice; 3 tablespoons vinegar; 2/3 cup chopped peppers; 6 cups sugar

7 1/2 cups

Mango Jam

Peel and pit 3 medium mangoes; grind

2 1/4 cups ground mangoes; 1/4 cup fresh lemon juice; 5 cups sugar

6 1/2 cups

Orange Juice Jelly

2 cups orange juice; 1/4 cup fresh lemon juice; 4 1/2 cups sugar

5 1/3 cups

Peach Jam

Peel and pit 2 lb. peaches; finely chop (1/4 inch pieces)

2 1/4 cups chopped peaches; 2 tablespoons fresh lemon juice; 1 teaspoon ascorbic acid crystals; 5 cups sugar

5 2/3 cups

Pear Jam

Peel and core 2 3/4 lb. Bartlett pears. Finely chop (1/4 inch pieces)

2 3/4 cups chopped pears; 1 teaspoon grated lemon rind; 2 tablespoons fresh lemon juice; 5 cups sugar

6 1/4 cups

Plum Jam

Pit 2 lb. plums (do not peel); finely chop (1/4 inch pieces); add 1/4 cup water and simmer 5 minutes

3 cups cooked plums; 5 1/2 cups sugar

7 cups

Raspberry Jam

(Blackberries may be substituted) Crush 1 1/2 qt. red raspberries (in small amounts)

3 cups crushed raspberries; 5 1/4 cups sugar

6 1/2 cups

Strawberry Jam

Stem 1 qt. strawberries; crush (in small amounts)

2 cups crushed strawberries; 4 cups sugar

4 3/4 cups