Jams, Jellies, Preserves, Canning & Freezing Recipes: 36 Jam Recipes, 19 Jelly Recipes, 13 Preserve Recipes, 15 Canning or Freezing

BY CHRISTINA PETERSON

1) Jams 3-41
Peach Jam (2)
Rhubarb and Combinations (13)
Strawberry and Combinations (7)
Mulberry
Blackberry and Combination (3)
Apricot and Combination (2)
Blueberry (2)
Carrot (2)
Cherry
Raspberry
Tomato
Zucchini
2) Jellies 42-61
Rhubarb-Raspberry Jelly
Chokecherry Jelly
Plum Jelly
Ground Jerry Jelly
Cherry Jelly
Apple or Crab Apple Jelly
Candy Apple Jelly
Blackberry (2)
Grape Jelly
Mayhaw Jelly
Muscadine Jelly
Blueberry Jelly
Cranberry-Blueberry Jelly
Raspberry-Strawberry Jelly
Corn Cob Jelly
Pepper Jelly
Beet Jelly
Sweet Basil Jelly
3) Preserves 62-75
Strawberry (3)
Peach (2)
Tomato
Pear (2)
Fig (2)
Cantaloupe
Citron
Orange Marmalade
4) Canning or Freezing 76-91
Peaches (3)
Corn (3)
Beans
Cherries
Canned Chili Sauce
Pears
Tomatoes (4)
Cocktail Sauce
5) Tips for Making Jams, Jellies and Preserves 92-93
6) Tips for Canning and Freezing 94-100
My Grandmother began the tradition of canning, making Jams, Jellies and Preserves.

My Mother used rhubarb in just about all her jams and jellies as you will see in her recipes.

Hint: When making jams and jellies, chip up the paraffin into the bottom of the glasses and jars before pouring in the hot jam or jelly. The wax will melt and come to the top.