Recipe samples (taken from the book)
Apple Maple Jam
3 quart finely chopped apples (about 6 pounds)
6 cups sugar
1 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Combine all ingredients in a large saucepan. Bring slowly to the
boil. Cook rapidly to jellying point. As mixture thickens, stir
frequently to prevent sticking. Pour hot into hot jars, leaving 1/4
inch head space. Adjust caps.
Process 10 minutes in boiling water
bath.
Yield: about 8 half pints.
Fresh Strawberry Jam
6 cup strawberries -- sliced
2 boxes pectin
1 3/4 cup honey
2 tablespoon lemon juice
In saucepan, combine strawberries and pectin, mashing or crushing
berries to blend completely.
Bring mixture to a boil. Boil hard for
one minute, stirring constantly. Add honey and lemon juice. Return to
a rolling boil for five minutes, stirring constantly.
Remove from
heat. Skim off foam. Ladle into hot sterilized jars. Seal.
Makes
eight 1/2 pints.
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