Berry Christmas Jam Recipe

3 cup fresh cranberries
1 medium seedless orange, peeled and quarter; ed
1 pkg (10 oz) frozen sliced strawberries,; slightly thawed
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 cup sugar
1/2 cup water
1  pouch (3 oz) liquid fruit pectin

In a food processor, combine the cranberries and orange quarters;
process until coarsely chopped. Add strawberries, cloves and
cinnamon; process until mixture is finely chopped. In a heavy large
saucepan, combine fruit mixture, sugar and water until well blended.
Stirring constantly over low heat, cook two minutes. Increase heat to
high and bring mixture to a rolling boil. Stir in liquid pectin.
Stirring constantly, bring to a rolling boil again and boil one
minute. Remove from heat;skim off foam. Pour into heat resistant jars
with lids. Makes about 3 pints of jam.

Blaeberry Jam

      ----MAKES 3 LB----
2 lb blaeberries
1/2 lb rhubarb
2 lb preserving sugar

(AKAs Bilberries, Whortleberries, Blueberries, Huckleberries) Wash,
trim and roughly chop the rhubarb, put it into a pan and cook gently
until it starts to soften. Stir in the sugar and when it has
dissolved add the blaeberries and bring the jam to the boil. Boil it
rapidly for up to 20 minutes to setting point. Cool slightly then
pour into clean warm jars, cover, label and store. (Test for setting
point: test the jam by placing a spoonful on a plate, letting it cool
and then pushing the surface with your finger: if it wrinkles the jam
is ready) 

Cantaloupe  Jam

2 medium cantaloupe, cut in pieces
1  size
1  your thumb
1  (no  2 1/2) can crushed
1  pineapple
2  oranges
2 pkg pectin
1  sugar

Cut cantaloupe in pieces the size of your thumb. Combine with drained
crushed pineapple, 2 oranges, ground peeling and all. Add 2 packages
pectin.  Add sugar; measure and add same amount of sugar as you have
fruit. Cook until you have a thick syrup.  Put in bottles and seal.