Blazing Hot Habanero Pepper Jam

1 1/2 - 2 cups ground red bell peppers- approximately 6-7 whole

1/4 c ground habaneros (it will be hotter if you leave the seeds in)- approximately 3-4 whole

1 1/2 cups white vinegar

1 package powdered pectin

6 1/2 cups sugar.

1. mix together peppers and vinegar in a large pot, add pectin and bring to a rolling boil over medium heat. Boil 1 minute.

2. Add sugar, return to a rolling boil, and boil 1 minute.

3. Ladle into sterilized jars, cap and seal, process 10 minutes in a boiling water bath canner.

Yield: 7 half pints

Spiced Strawberry Jam

5 cups strawberries, crushed (about 2 quarts, cleaned and stemmed)

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 box powdered pectin

1/2 teaspoon butter

7 cups sugar

1. In an 8 quart saucepan, combine the strawberries and the spices. add the pectin and butter to the saucepan.

2. Bring to a full boil on high heat, stirring constantly.

3. Stir in exactly 7 cups sugar and mix well.

4. Return to a full boil and boil for 1 minute exactly, stirring constantly.

5. Remove saucepan from heat, skim off any foam using a metal spoon.

6. Ladle into sterile jars, wipe rims, adjust lids,process 5 minutes in a boiling water bath canner.

Yield: 5 half pints

Peach-Raspberry Jam

3 large peaches, pitted, peeled and coarsely chopped

1 cup raspberries

1/4 cup bottled lemon juice

6 cups sugar

1 package powdered pectin

1. Put peaches, raspberries, lemon juice and pectin into a large saucepan. Bring to a boil stirring constantly.

2. Add sugar all at once and stir until mixture comes to a rolling boil. Boil rapidly for 1 minute.

3. Let jam sit for 5 minutes while you skim off any foam.

4. Ladle into sterile jars, wipe rims, adjust lids. Process 10 minutes in a boiling water bath canner.

Yield: 7 half pints

Peach Pear Jam with Lime

Rind of 1 lime

2 cups finely chopped peeled peaches

2 cups finely chopped peeled pears

1 bow powdered pectin

5 cups sugar

1. Remove thin outer rind from lime with a vegetable peeler and cut into fine strips with scissors or sharp knife. (or use a zester) Place lime in a small microwavable container with 1/4 cup water. Microwave on high for 1 minute. drain and discard liquid, reserve rind.

2. Place peaches, pears, lime rind, and pectin in a very large stainless steel or enamel saucepan. Bring to a boil over high heat, stirring constantly. add sugar, return to a full boil, and boil hard for 1 minute, stirring constantly. Remove from heat.

3. Ladle into sterile jars (1/4" headspace) wipe rims, adjust lids and process 10 minutes in a boiling water bath canner.

Yield: 7 cups

Strawberry Peach Preserves

2 quarts strawberries, washed, capped, and cut into quarters or halves depending on size

2 pound peaches, peeled, pitted and cut into small pieces

3 tablespoons bottled lemon juice

5 1/2 cups sugar

1. Put fruit, lemon juice and sugar into a large heavy saucepan. Stir over medium heat until all sugar is dissolved.

2. Bring to a rolling boil, and cook at a slow boil, stirring often until the preserves are thick and have a transparent look.

3. Ladle into sterile jars (1/4" head space) wipe rims and adjust lids. Process 10 minutes in boiling water bath canner.

Yield: 7 half pints

Bluebarb Jam

3 1/2 cups chopped fresh or frozen rhubarb

1/2 cup water

2 1/4 cups coarsely chopped fresh or frozen blueberries

1 Tablespoon lemon juice

1 box powdered fruit pectin

5 1/2 cups sugar

1. Place rhubarb and water in a very large stainless steel or enamel saucepan. Bring to a boil over high heat, cover, reduce heat and simmer for 5 minutes, stirring often.

2. Add blueberries, lemon juice and pectin; mix well. Bring to a boil over high heat, stirring constantly. Add sugar, return to full boil and boil hard for 1 minute, stirring constantly. Remove from heat, ladle into sterile jars leaving 1/4" headspace. Wipe rims and adjust lids, process 10 minutes in a boiling water bath canner.

Yield: 6 cups

Blueberry and Cherry Preserves

3 cups cherries, washed, pitted and crushed

3 cups blueberries, rinsed picked over and crushed

4 1/2 cups sugar

1 tablespoon thinly sliced lemon zest

1/2 teaspoon ground nutmeg

1. Combine all the ingredients in a heavy 4 quart saucepan. Stir over medium heat to dissolve the sugar.

2. Boil over high heat being careful not to burn, until the mixture reaches 220 F. on a cooking thermometer.

3. Ladle into sterile jars, allowing 1/4" headspace. Wipe rims, adjust lids.

4. Process 15 minutes in a boiling water bath canner.

Yield: 5 half pints

Blackberry, Cranberry and Pink Grapefruit Preserves

1 bag (12 oz.) fresh cranberries

6 cups blackberries, thawed, with their juice

1 1/2 cups sugar

2 pink or ruby red grapefruit, juiced (about 1 cup)

1. Pick over the cranberries to remove any stems or bad berries

2. Mix cranberries, 4 cups of the blackberries, sugar and grapefruit juice in a heavy, non reactive saucepan.

3. Bring to a boil over medium to high heat, until the mixture sheets on the end of a spoon, about 25 minutes. Stir frequently, and be careful not to burn the mixture.

4. As the mixture cooks, gradually add the remaining blackberries and their juice to the hot mixture and return to a boil.

5. Ladle hot mixture in to sterile jars, leaving 1/4" headspace. Wipe rims and adjust lids. Process 15 minutes in a boiling water bath canner.

Yield: 4 pints

Divine on toasted English muffins!