2		cups fresh mint leaves
2-1/2		cups apple juice
2		tbls. lemon juice
2		Green food coloring (optional)
3-1/2		cups sugar
1		packet pectin

Wash mint leaves, place in large saucepan and crush. Add apple juice; bring to boil. Remove from heat. Cover pan and let stand for 10 minutes. Strain. Add lemon juice and a few drops green food coloring. Measure 1-3/4 cups of this mixture. Combine with sugar in large pan. Bring back to full boil, stirring constantly. Stir in pectin and return mixture to full boil for 1 minute, stirring constantly. Remove from heat. Skim off foam. Pour into hot sterilized jars. Seal immediately. Yields 3 pints. Elva Borntrager. Clark, Mo.
Back to Top

Strawberry-Kiwi Jam

3		cups crushed strawberries
3		kiwis, peeled and diced
1		tsp. lemon juice
1		tsp. minced crystallized ginger
1		pkg. powdered pectin
5		cups sugar

Combine strawberries, kiwis, lemon juice, ginger and pectin in a large sauce pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Yields 6-1/2 pints. Josephine Steinman, Argyle, Mo.
Back to Top

Peach Apricot Jam

5		cups crushed peaches
4		cups sugar
1		(6 oz.) pkg. apricot Jell-O

Combine peaches and sugar. Boil 5 minutes. Remove from heat. Add apricot Jell-O, dissolve. Ladle into sterile jars and seal. Yields 32 servings. Jennifer Zimmerman, Tunas, Mo.
Back to Top

Pineapple Rhubarb Jelly

4		cups rhubarb
4		cups sugar
1		(20 oz.) can crushed pineapple
1		3 oz. box lemon gelatin

Combine rhubarb and sugar; let stand 2-1/2 hours, stirring occasionally. Boil for 10 minutes. Add pineapple. Boil 5 to 7 minutes more; remove from heat. Stir in gelatin and mix well. Pour into clean jars or glasses and seal. Let stand a few weeks. The longer it stands the better the flavor. Yields 6 to 7 jars. Geraldine Sturdivant. Salem, Mo.
Back to Top

Zucchini Jelly

6		cups peeled zucchini, grated
6		cups sugar
1/2		cup lemon juice
1		(6 oz.) can crushed pineapple with juice
1		(6 oz.) pkg. of apricot Jell-O

Boil zucchini until clear, stirring often to prevent scorching. Add sugar, lemon juice and crushed pineapple. Boil 6 minutes stirring constantly. Remove from heat. Add apricot Jell-O (other flavors can be used). Stir to dissolve. Ladle into sterile jars and seal. Yields 7 cups. Barbara Yoder, Downing, Mo.
Back to Top

Rhubarb Jam

6		cups diced rhubarb
4		cups sugar
1		(20 oz.) can apricot pie filling
1		(3 oz.) pkg. orange Jell-O

Mix rhubarb and sugar; let stand overnight. Boil 10 minutes. Add pie filling; bring to boil again. Add Jell-O; stir to dissolve. Remove from heat and put in scalded jars and seal. If rhubarb has been frozen or seems watery, two packages of Jell-O should be used. Yields 20 to 25 servings. Mrs. Marie Wheeler, Mound City, Mo.
Back to Top

Spiced Blueberry Jam

2		qts. blueberries
4-1/2		cups sugar
1/2		tsp. cinnamon
1		(6 oz.) bottle of liquid fruit pectin

Crush berries. Add sugar and cinnamon. Bring quickly to a boil in large kettle, stirring constantly. Boil 2 minutes and add pectin. Skim jam carefully and pour into hot sterilized pint jars or jelly glasses. Seal at once. Yields 20 servings. Harriet Dencoff, Pomona, Mo.
Back to Top

Rhubarb Preserves

5		cups chopped rhubarb
3-1/2		cups sugar
1		(3 oz.) pkg. strawberry Jell-O

Mix rhubarb and sugar and let set in saucepan for 15 minutes. Stir well and bring to boil. Boil until rhubarb falls apart (approximately 10 minutes). Remove from heat and add Jell-O. Stir well. Cool and pour into freezer boxes. Yields 2 to 3 pints. Esther Leinbach, Versailles, Mo.
Back to Top

Red Beet Jelly

3		cups red beet juice
1		(6 oz.) pkg. Sure-Jell
1		(8 oz.) pkg. black raspberry Jell-O
4		cups sugar

Bring red beet juice, Sure-Jell and Jell-O to a boil. Add sugar. Stir until dissolved. Cook about 6 minutes, or until mixture reaches jelly consistency. Yields 20 servings. Dorcas Martin, Memphis, Mo.
Back to Top

Zucchini Jam

6		cups zucchini, grated
6		cups sugar
6		tbls. lemon juice
		pinch of salt
6		tbls. orange Jell-O

Combine zucchini, sugar, lemon juice and salt. Cook 6 minutes to a rolling boil. Add Jell-O and cook 6 minutes longer. Pour into sterilized jars and seal. Yields 2 to 3 pints. Mrs. Levi Shetler, Clark, Mo.
Back to Top