Look around and see all the beautiful jars of brightly colored jams, jellies, fruits and vegetables!

The recipies are here for you to use, but we are not responsible for any errors in presenting the recipies or in using the recipies.

All canned vegetables, except tomatoes, should be cooked in their liquid for 15 to 20 minutes before tasting or eating!

Any canned food that has a buldge on the lid or foam in the jar should be disposed of immediately!

Do not taste or eat any vegetable that foams or has an unusual or unpleasant odor!

Dispose of spoiled food in such a way that it can not be eaten by humans or animals!

If you have never canned before, seek expert help.

Foods that are not properly canned and stored can be DEADLY!

~VERY BERRY JAM~

- Makes about 4 8oz glasses
You can use strawberries, blackberries, blueberries, raspberries, boysenberries, loganberries or gooseberries.
You will need about 2 quarts of berries that have been sorted, cleaned and washed. Crush the berries and measure 4 cups into a large pan. Mix in 4 cups of sugar, stirring constantly. When sugar is dissolved and mixture reaches the gel stage, remove from heat. Skim off foam and pour the hot mixture into hot sterilized jars or glasses and seal immediately!

~ANGELS APRICOT JAM~

Makes about 8 8oz. glasses
For this recipie you need about 4 pounds of fresh apricots that have been cleaned, washed, pitted and diced. Put these in a large pan with about 6 cups of sugar and the juice of one lemon. Bring to a boil, stirring constantly, until sugar is dissolved and the gel stage is reached. Remove from heat, skim off foam and pour hot mixture into hot sterilized glasses. Seal immediately!

~ELSA'S EIGHT MINUTE
STRAWBERRY JAM~

Makes about 3 or 4 8oz. glasses
Clean, wash and slice about 4 cups strawberries. Put in a large pan with 1/2 lemon, thinly sliced and 4 cups sugar. Cook over low heat, uncovered, until the sugar is dissolved. Bring to a full boil for eight minutes, remove from heat and skim off foam. Allow to stand for one (1) minute. Pour into hot sterilized glasses and seal immediately!

~PEACH JAM~

Makes about 6 or 7 8oz. glasses
Wash, blanch, peel, core and slice about 12 medium peaches. Place in large pan with 3 cups sugar and 1 tbsp. lemon juice. Let stand uncovered for one (1) hour. Simmer, stirring constantly until sugar is dissolved. Bring to a boil until the gel stage is reached. Remove from heat, skim off foam, pour into hot sterilized glasses and seal immediately!

~CHERRY JAM~

Makes about 9 8oz. glasses
Clean, wash, stem, pit and drain about 5 cups of ripe cherries. Process in a food chopper. Measure 4 1/2 cups into large pan and add 7 cups sugar, mixing well. Place on high heat and boil rapidly until gel stage is reached. Stir in 6oz. liquid pectin,return to full boil for one (1) minute. Remove from heat, add 3 Tbsp. almond extract if desired. Skim off foam and pour into hot sterilized glasses. Seal immediately!

We will be adding a few more jam recipies a little later, so if you like these, come back and try some more!

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