1 quart chopped and pitted sweet or sour cherries
1 package powdered pectin
1/4 cup lemon juice (only if using sweet cherries)
5 cups sugar

Combine cherries, pectin and lemon juice, if needed, in a large saucepot. Bring to a boil ober high heat, stirring constantly. Add sugar, stirring until dissolved. Bring to a boil; boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Yield: about 6 half-pints.

3 cups cranberries
1 1/2 cups water
1 1/2 cups sugar

Wash and pick over the cranberries. Put them in a wide, heavy 4- or 5-quart saucepan with the water. Cover, bring to a boil, then reduce heat and simmer until the cranberries pop, about 10 minutes. Push through a sieve or a ricer with the back of a large spoon. Return to the saucepan, add the sugar, stir, and simmer uncovered until the sugar has dissolved, about 3 to 4 minutes. Then boil rapidly over medium-high heat, stirring for 6 to 8 minutes, or until a jelly or candy thermometer registers 220 degrees F. or the mixture passes the sheet test (pours off the side of a cold spoon in a sheet, not in drops). Remove from heat and skim off any foam. Ladle the jelly into hot sterilized jars and seal. Let cool, label, and refrigerate for up to 2 months, or freeze for up to 1 year. For longer storage, seal with two-part vacuum lids and process in a hot-water bath for 10 minutes. Let cool, label, and store in a cool, dark place. Makes about 3 cups

3 cups chopped kiwi
1 package pectin
1 cup unsweetened pineapple juice
4 cups sugar

Combine kiwi, pectin and pineapple juice in a large saucepot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Yield: about 4 half-pints.

12 ounce can of frozen orange juice concentrate
7 cups of sugar
2 1/2 cups of water
2 pouches Sure-Jell

In a large kettle, add the juice, sugar and water and mix. Bring to a boil. Add the Sure-Jell and mix again. Boil for 1 more minute. Skim off the foam and pour the jelly into sterilized glass jars. Seal with paraffin..Makes 6 Pints.

Preparation Time 0:20
Makes about 2 pints

4 cups sugar
1/4 cup fresh squeezed lime juice
2 cans crushed pineapple -- 8 oz cans
1 pouch (3oz) Certo Liquid Fruit Pectin -- do not use powder

Add the sugar, pineapple, and lime juice to a sauce pan. Bring to a full rolling boil. Add the liquid pectin and bring back to a full rolling boil. Let cool slighlty and pour into clean containers. Store in freezer for up to 6 months and in the refrigerator for up to 3 weeks.

2 cups pineapple juice
2 cups tart apple juice
3 cups sugar

Peel fresh pineapple. Remove the core. Partly cover the pineapple with water. Boil until fruit is tender. Press through jelly bag and strain. Wash apples. Cut into quarters without peeling and barely cover with water. Cook until fruit is tender. Press through jelly bag and strain. Mix pineapple juice with apple juice and bring to boil. Add sugar and boil rapidly to the jelly stage. Pour into sterilized Kerr jars. Fill to within 1/2 inch of top. Put on capm screw band firmly tight. Process in Boiling Water Bathe 5 minutes. Yield: 3 eight oz. jars.

5 lbs. Pumpkin
1 lb raisins
1 lb dried apricots
2-1/2 lbs. sugar

Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir well, and allow to stand overnight. In the morning add apricots which have been washed and cut in strips. Add raisins. Cook slowly, stirring frequently, until the pumpkin is tender and clear. *Canned pumpkin may be substituted for fresh pumpkin.

3 cups bottled grape juice
1 package powdered pectin
4 cups sugar

Combine grape juice and pectin in a large saucepot. Bring mixture to a rolling boil. Stir in sugar and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4th inch headspace. Process 5 minutes in a boiling water canner. Yield: about 5 half-pints.

3 jalapeno peppers with seeds removed
4 medium bell peppers with seeds removed
1 cup of vinegar
5 cups of sugar
3 oz. jar of pectin

Process the peppers and vinegar. Add the sugar and boil for 10 minutes. Remove from heat, add pectin and boil for 1 more minute. Fill jelly jars.

2 cups wine
3 cups granulated sugar
1/2 bottle liquid pectin

Place 3 - 1/2 pint (1 cup) canning jars into canner. Cover with water. Bring to a boil. Let boil at least 10 minutes to sterilize jars.

In a double boiler, heat wine and sugar until sugar is dissolved. Remove from heat. Stir in pectin. Pour into sterilized jars. Seal with wax.

Use within 4 to 6 months. The wax will shrink over time, leaving the jelly open to spoilage. The gentle heating will prevent all of the alcohol from evaporating.