Recipes for Jams, Jellies, and Marmalades

Prize-Winning Strawberry Jam

1983 FIRST PRIZE:
Mrs. Katie Gilbert, Germanton, North Carolina
Blue Ribbon

This recipe has won prizes for Mrs. Gilbert at the Dixie Classic Fair and the Stokes Fair.

    2 quarts slightly crushed strawberries
    6 cups sugar
    2 tablespoons lemon juice

MIX BERRIES AND sugar and cook rapidly for about 20 minutes, stirring occasionally. Add lemon juice and cook about 10 minutes longer, or until thick. Pour into sterilized jars to within 1/4 inch of the top. Put on jar lids and screw the metal bands tight. Process in a boiling-water bath for 10 minutes. Makes 3 or 4 pints.

Tutti-Frutti Jam

1983 SECOND PRIZE:
Mrs. F. L. Potter, Southport, North Carolina

    3 cups chopped pears
    1 large orange
    3/4 cup crushed pineapple, drained
    1/4 cup chopped maraschino cherries
    1/4 cup freshly squeezed lemon juice
    1 three-ounce package powdered pectin
    5 cups sugar

WASH, PARE, CORE and chop enough pears to make 3 cups of chopped fruit. Peel the orange, remove seeds, and chop the pulp. Place chopped pears in a large saucepan. Add orange pulp, pineapple, cherries, and lemon juice. Stir in pectin. Place on high heat and bring to a full rolling boil, stirring constantly. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for one minute. Remove from heat and skim. Spoon into hot sterilized jars and seal. Makes about 7 half-pints.

Blueberry Rhubarb Jam

1983 THIRD PRIZE:
Mrs. Harold Niemath, Grand Island, Nebraska

    5 cups rhubarb, cut fine
    1 cup water
    5 cups sugar
    1 can blueberry pie filling
    2 three-ounce packages raspberry Jello

CUT UP RHUBARB and cook in 1 cup water until tender. Add sugar and cook a few minutes longer, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add Jello. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.