Red Raspberry Jam Recipe

3 cup finely mashed or sieved red raspberries
6 cup sugar
1 pkg powdered pectin
1 cup water

Combine berries and sugar.  Let stand about 20 minutes, stirring
occasionally.  Combine pectin and water in a small saucepan.  Bring to a
boil; boil 1 minute, stirring constantly.  Add pectin to fruit mixture;
stir 3 minutes.  Pour into can or freeze jars, leaving 1/2 inch head
space. Adjust caps.  Let stand until set, up to 24 hours.  Freeze. Yield:
about 9 half pints.

Blackberry Jam:  Follow recipe for red raspberry jam, except reduce
sugar  from 6 cups to 5-1/2 cups.

Grape Jam:  Follow recipe for red raspberry jam, except seeds are
separated after heating Concord Grapes.  Crush grapes.  Simmer grapes
without adding water until grapes have softened.  Put pulp through a
colander or food mill before measuring.

Tart Plum Jam:  Follow recipe for Red Raspberry jam,
except plums are pitted and put through a food chopper or blender
before measuring.

Rhubarb And Fig Preserves

3 1/2 quart rhubarb
1 pint chopped figs
8 cup sugar
1  lemon

Cut rhubarb into small pieces, add sugar and let mixture stand overnight.
In the morning, boil until thick and add 1 pint of chopped figs plus the
juice and rind of 1 lemon. Cook rapidly until mixture is thick and clear.
Pack while hot into sterile, hot jars. Seal immediately.