JAM / JELLY RECIPES 111 Minute Strawberry Jam5 c Strawberries5 c SugarPut the strawberries in a pan. Add 1 cup of sugar. Bring to a boil and boil for 4minutes. Add the second cup of sugar and boil again for 4 minutes. Then add thethird cup of sugar and boil for 3 minutes. Remove from stove, cool, stiroccasionally 2Eggplant Jam3 md Eggplants (3 lb total)Salt7 tb Oil, olive3 Garlic cloves; minced2 ts Paprika, sweet1 1/2 ts Pepper, Cayenne or1/8 ts HarissaPepper; freshly ground3 -to 4 tb Lemon juice, fresh1 tb Parsley; chopped3 Lemon wedges or3 Tomato wedgesPreheat the oven to 375 degrees. Cut the stems off the eggplants. Using avegetable peeler or a sharp knife, peel the skin in 1/2 inch wide stripsvertically down each eggplant so you get a striped effect. Slice each eggplanthorizontally into 1/2 inch slices. Place in a colander and salt each slice. Letstand 30 minutes, then rinse well and pat dry with paper towels.Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the eggplantslices with 2 tablespoons oil and place in a single layer on the baking sheet.Bake for 20 to 30 minutes, turning occasionally, until the slices are light goldenbrown on both sides.Transfer the eggplant to a bowl and, using a fork or potato masher, mash with thegarlic, paprika, cumin, water and cayenne. Season to taste with salt and pepper.Heat the remaining 2 tablespoons of oil in a large skillet. Add the mashedeggplant and fry very slowly, turned occasionally, for about 20 minutes, or untilthe moisture evaporates. Stir in the lemon juice and cook 1 minute longer. Taste,and season with salt and pepper, if needed.Place the eggplant on a platter and garnish with parsley and lemon or tomatowedges. Serve warm or at room temperature. This eggplant spread has a jam likeconsistency. It is made all over North Africa, but this version, with garlic,cumin and lemon juice is one of the most flavorful. Serve it with warm country-style bread or pita.3Hawaiian Jam8 Peaches, peeled3 lg OrangesPulp of 1 med. cantaloupe1 Lemon1 (8 1/2 oz.) can crushed PineappleSugarChop all ingredients fine. Put oranges through food chopper. Combine all with 3/4cup sugar for every 1 cup of fruit. Mix well and let stand overnight.Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jarsand seal. Makes 8 pints.