1.

Stir together fruit, sugar, and 1/4 teaspoon saltin a large heavy-
2. bottomed pot.
3. Bring to a boil, stirring until sugar is dissolved and mashing fruit
4. with a potato masher. ...
5. Ladle jam into clean containers, leaving 3/4 inch of headroom.
6. Let cool completely
7. Step 1 - Pick the berries! ...
8. Step 2 - Wash the jars and lids. ...
9. Step 3 -Wash and hull the fruit! ...
10. Step 4 - Crush the fruit. ...
11. Step 5 - Measure out the sugar. ...
12. Step 6 - Mix the berries with the pectin and cook to a full boil. ...
13. Step 7 - Get the lids warming in hot (but not boiling) water

14. Combine fruit and water in a saucepan. Bring to a boil, reduce to

15. a simmer, and cook
16. , partially covered, mashing occasionally with a potato masher, until frui
17. t is very soft, 10 to 15 minutes. ...
18. In a large heavy-bottomed pot, bring juice to a boil. ...
19. Ladle jelly into clean containers, leaving 3/4 inch of headroom

20. Prepare a 6-inch pan by wetting it lightly with water.

21. Place the gelatin in 4 tbsp. of water to soften for about 5 minutes.
22. Place the juice, sugar and corn syrup in a medium saucepan
23. over medium heat. ...
24. Stir in the gelatin and continue stirring until the gelatin dissolves.

25. Crush 1 cup chopped peaches in the bottom of a large saucepan.

26. Add remaining peaches, and set pan over medium-low heat. ...
27. Pour peaches into a bowl, and then measure 6 cups back into the pan.
28. Add sugar, and bring to a boil over medium heat. ...
29. Remove from heat after 1 minute, and transfer to sterilized jars.

30. Wash and remove the stems or cores, if any. ...

31. Make jam or preserves in small batches. ...
32. For every cup of fruit you use, add ¾ cup of sugar. ...
33. If you are using ripe or particularly sweet fruit,
34. add 1-2 tablespoons of lemon juice.

35. Wash the oranges and lemon thoroughly. ...

 36. While the fruit is cooking, fill a large pot (at
37. least 12-quart) 3/4 full with water,
38. set over high heat and bring to a boil. ...
39. Meanwhile, place a small plate in the freezer. ...
40. Remove jars from the water and drain on a clean towel

41. Halve the oranges and squeeze the juice into a large
42. stainless-steel pan. ...
43. Put the pan over a medium heat, then bring up to a simmer. ...
44. Carefully remove the muslin bag, allow to cool slightly, then
45. , wearing the rubber gloves,
46. squeeze out as much liquid as possible to extract the
47. pectin from the fruit pulp.

JAM JELLY

MARMALADE PRESERVE