Cooked Strawberry Jam Recipe

3 quart strawberries
1/4 cup lemon juice
2 oz powdered pectin
8 1/2 cup sugar
1/4 teaspoon butter

1.   Wash, hull and halve berries.  Crush one layer at a time and measure
53/4 cup into a 6-quart kettle.  Stir in lemon juice.  Add pkg of pectin
andstir thoroughly to dissolve. This will take several minutes. Stir down
sides of pan and crush any remaining lumps of pectin.

2.   Place pan on high heat.  Bring to a boil, stirring constantly to
prevent scorching.

3.   Add sugar gradually, then butter, mixing well.  Continue stirring
and bring to a full rolling boil (a boil that cannot be stirred down). Boil
hard exactly 4 minutes, stirring constantly to prevent scorching.

4.   Remove jam from heat.  Skim foam from top.

5.   Pour into hot, sterilized jars, wipe top and threads of jar. Apply
hot lid and screw band.  Twist screw band down tight. Process in boiling
water bath 5 minutes.  Start counting time when water comes to a boil. 

Fig Jam 

2 quart chopped figs, about 5 lbs
6 cup sugar
3/4 cup water
1/4 cup lemon juice

To prepare chopped figs, cover figs with boiling water.  Let stand 10
minutes.  Drain, stem and chop figs.

Combine figs, sugar, and 3/4 c. water in a large sauce pot.  Bring slowly
to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir
frequently to prevent sticking.  Add lemon juice and cook 1 minute longer.

Pour hot into hot jars, leaving 1/4" head space.  Adjust caps.  Process 15
minutes in boiling water bath.

Yield: About 5 pints

Framboise Raspberry Jam 

1  ingredients:
4 1/2 cup fresh raspberries
3 cup sugar
1/4 cup framboise

Servings: makes 4 - 1/2 pint jars Notes: The combination of the delicacy
of fresh raspberries and the mellow framboise (raspberry brandy) makes a
remarkable jam. Use both as a spread and as a dessert garnish.

DIRECTIONS: Place all ingredients in heavy saucepan over medium heat.
Bring to a boil, stirring occasionally. When mixture comes to a boil, raise
heat to high and cook, stirring constantly, for about 20 minutes. As
mixture    begins to thicken, watch carefully to prevent sticking. When
mixture has   reached a jam like consistency, immediately remove from heat.
Pour into hot sterilized jars and vacuum seal (hot water bath method, or
can be refrigerated up to 6 weeks).