Cranberry-Raspberry Jam Preserves Recipe

6 cup raspberries (3 pints)
2 1/2 cup sugar
3 cup cranberries (12 oz. bag)
1/4 cup fresh orange juice
1  grated zest of 1 orange

Stir together the raspberries and 1 cup of the sugar in a medium bowl
and let stand for 1 hour. Stir the cranberries and the remaining
sugar together in a nonreactive shallow preserving pan and place over
high heat. Stir constantly so the sugar does not burn until the
cranberries begin to release juice, about 5 minutes. Continue cooking
until all the cranberries have popped and the mixture is syrupy and
comes to a boil. Skim off any foam that forms on top and continue to
cook and stir until the mixture thickens, about 10 minutes more. Add
the raspberries and all their juice and cook for 10 minutes more.
Stir in the orange juice and zest. Remove a small amount of the jam
to a saucer and place in the freezer for 5 minutes. If the mixture
wrinkles when pushed to one side, it is ready. If not, continue
cooking for 5 minutes and retest. When the preserves are the right
consistency, turn down the heat to a simmer and ladle into hot
sterilized jars. Wipe the rims clean with a damp towel and seal with
new lids and metal rings.  Process in a hot-water bath for 5 minutes.
Remove, cook, check seals, label, and store. Makes 4 one pint jars. 

Dried Fig Jam

28 oz dried figs
5 cup ; water
1/2 cup fresh lemon juice
3 cup sugar
1  seeds from juiced lemons
1 teaspoon ground cardamom
1 tablespoon dark rum

Place figs in 4 qt pot.  Add all water, cover pot, bring to a boil and
remove pot from heat.  Let the pot of figs sit for at least an hour to
plump them. Remove figs from the dark water with a slotted spoon.
Reserve the water. Cut stems off figs with scissors and chop figs
medium coarse by hand or in a processor. Add lemon juice and sugar to
the fig water. Set water to a second boil, then reduce heat and let
simmer for 5-10 minutes. Tie up seeds into a cheesecloth bundle and
drop in fig water. Drop the chopped figs into the fig water. Bring
fig jam to another boil, then let simmer for 15-20 minutes.  Jam
should be slightly thickened. Remove from heat. Take out the
cheesecloth bag. Stir in the rum and cardamom well. Ladle into 1 pint
jars (1/2 pint works, too), leaving 1/4" head space. Seal jars
according to manufacturer's instructions. Process jars for 15 minutes
in a boiling water bath. Yield: About 4 pints.

Fat-Free Jam Granola

10 cup rolled oats
1 teaspoon salt
1 teaspoon vanilla
1/4 cup honey
1  10-oz  jar (apricot or any
1  flavor) jam

Mix together thoroughly in a large bowl, using your hands. Spread this
mixture out on a large cookie sheet, and bake at 350 for about a half
hour until it's starting to brown, taking it out every five minutes
or so to stir it around.