Mock Strawberry Or Raspberry Jam Recipe

6 cup mashed figs
6 cup sugar
1 cup water
9 oz strawberry or raspberry jello

Boil hard for 3 minutes.  Put in hot, clean jelly jars and seal.  Let set
6weeks and enjoy.

Mrs. Johnson's Peach Preserves

4 cup sugar
1 cup water
1 tablespoon lemon extract
6 lb (around 24) ripe peaches, peeled an; d sliced

1.  In a large saucepan, dissolve sugar in water over medium- high heat
and bring to a boil;  cook for about 5 minutes, or until syrup is clear.
Skim  off any froth.

2.  Add vanilla and lemon extract, stir in peaches, and return to a
boil.  Watch carefully to prevent from boiling over.

3.  Boil for 5 minutes.  Remove from heat and skim off any froth.

4.  Fill hot, sterilized jars (quart-size screw-top Mason jars) and
adjust caps; a suction seal will form with cooling. Store in a cool, dark
place.  Serve with hot biscuits, or warm over vanilla or Texas peach ice
cream.
Makes 3 quarts.

Nectarine And Raspberry Preserves

6 lb large nectarines unpeeled
1  and sliced) - 8 cups
3 cup sugar
2 tablespoon fresh lemon juice
2 cup raspberries (1 pint)

Combine the nectarines with the sugar and lemon juice and let stand,
covered, overnight in the refrigerator.

Place a colander in a large shallow preserving pan and pour in the
nectarine mixture.  Let the juices drip into the pan for at least 30
minutes.  Remove the colander with the fruit to a bowl and bring the
juices in the pan to a boil over high heat.  Boil rapidly for 20 to 30
minutes, or until reduced by half.  Add the nectarines and any additional
juices to the syrup in the pan and continue to cook over high heat for 10
minutes.

Carefully stir in the raspberries and cook for 5 minutes
more.  The nectarines will look lightly glazed and the syrup will be
only slightly thickened.  Ladle the preserves into hot sterilized jars,
wipe the rims clean with a damp towel, and seal with new lids and metal
rings.  Process in hot-water bath for 5 minutes.  Remove, cool, check
seals, label, and store.

Makes 8 half-pint jars.