Raspberry Jam

5 c. prepared fruit (about 2 qt. fully ripe raspberries)
7 c. sugar
1 box Sure-Jell fruit pectin

Prepare fruit:
Thoroughly crush berries. Measure 5 c. into 6-8 qt. pot.

Make jam:
Measure sugar and set aside.
Mix fruit pectin into fruit. Place over high heat and stir until mixture comes to a full boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling to 1/4 inch from top. Cover.

Process in boiling water bath for 5 minutes.

Makes about 8 cups or 9 (8fl. oz.) jars.

Chokecherry Syrup

Prepare Chokecherry juice:
Wash 9-10 c. (about 1 gal. ) chokecherries, place in a large kettle, barely cover with water (about 4 c. ) and cook, covered, for about 30 minutes till the cherries are soft.
Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
Makes about 4-5 c. juice.

Syrup:
4 c. chokecherry juice
4 c. sugar
1/2 c. lemon juice
1/2 pkg. Sure-jell

Mix ingredients. Bring to rolling boil and boil for 2 minutes.
Pour into jars and seal.
Process jars of syrup 20 minutes in hot water bath.
Makes about 2 quarts.

Rhubarb-Strawberry Jam

6-7 c. rhubarb (chopped)
4 c. sugar (I have used 2c. sugar & other half splenda)
Set in kettle overnight of for at least 2 hours.
Then simmer 10-20 minutes.

Add and stir in:

• 1 box strawberry jello
• 1 can strawberry pie filling

Seal in jars. PROCESS in a boiling water canner for 10 minutes.
Makes: 4 pints