Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

See below

Use 8oz glass jars with two part tops, (lids with screw bands), to
store the cooked jams and preserves. Select one or two cup glass or
rigid plastic containers with tight-fitting lids for no cook freezer
jams and preserves. Wash the jars and glasses with screw bands in an
automatic dishwasher with very hot rinse water, keep hot until ready
to use or wash with hot, soapy water and rinse very thoroughly. Place
the jars and glasses upside down in a large saucepot filled with
water and bring to boiling and boil for 10 minutes. Keep them hot.
Was two-part lids in the automatic dishwasher with very hot rinse
water again, keeping them hot until ready to use or wash in hot soapy
water and rinse well. Place in a small saucepot filled with water and
bring to a boil. Remove them from the water but keep them hot until
ready to use. Fill the jars to within 1/4-inch for the cooked jams
and 1/2-inch for the no cook freezer jams. Using a plastic knife or
spatula, make sure there are no air bubbles in the jam. Wipe the jar
rims and screw threads with a clean damp cloth. Cover with the lids,
screwing them down tight, and invert the jars for 5 minutes. then
turn upright. Let the jars stand at room temperature for 1 hour for
cooked jams or 24 hours for no cook jams. Gently stir no cook jams
before refrigerating or freezing. ALL JAMS MUST BE FROZEN OR
REFRIGERATED! Store jams in the freezer for up to 1 year. Thaw
frozen jams in the refrigerator. Thawed jams have a refrigerator
shelf life of 3 weeks.

NOTE:

With the exception of two of the following recipes (the ones without
pectin) they may be processed as canned goods by using the
instructions found in any good cookbook for preserving jellies and
jams.

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