Rhubarb, Rose, & Strawberry Jam Recipe

2 lb rhubarb, trimmed weight
1 lb small strawberries - slightly under; ripe
1/2 lb highly scented rose petals
1 1/2 lb sugar
4 small juicy lemons

Rhubarb is an unreliable setter so the inclusion of lemon juice in this
recipe is essential and I like to play it safe by cooking the lemon pips
with the fruit in order to extract their pectin.  Slice the rhubarb and
layer it in a large bowl with the whole hulled strawberries and the sugar.
Pour on the lemon juice, cover and leave overnight.

Tip the contents of the bowl into a preserving pan.  Add the lemon pips
tied in a muslin bag and bring gently to a boil.  Boil for 2 minutes then
tip the contents of the pan back into the bowl.  Cover and leave in a cool
place over night once more.

Put the rhubarb and strawberry mixture back into the pan.  Pinch out the
white tips from the bases of the rose petals and add the petals to the
pan,pushing them well down among the fruit.  Bring to the boil and fast
boil until setting point is reached, then pot in warm sterilised jars in
the usual way. Makes enough to fill 6 or 7 jars.

Sambuca Romana Jam

5 cup crushed, fresh blueberries
1/2 cup water
2 1/2 cup sugar
10 each coffee beans per jar
1 teaspoon grated lemon rind
1/2 cup sambuca romana
1 each box light fruit pectin

Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind,
water, and Sambuca in a heavy saucepan. Cook over high heat, stirring
constantly, until mixture comes to a hard boil. Stir in remaining sugar.
Bring to a rolling boil, still stirring constantly. Boil for 1 minute.
Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in
each jar. Immediately pour jam into hot sterilized jars and vacuum seal.
Makes 5 1/2 pint jars.  

Strawberry Jam

3 cup crushed strawberries
5 cup white sugar
1 pkg certo crystals
1 cup water

Mix together fruit & sugar & let stand for one hour.  Boil water & certo
crystals hard one minute.  Add fruit & place in jars.  Refrigerate. 

Apricot~ Orange & Almond Jam

1 lb dried apricots
2 oz split almonds
3  oranges
2  lemons
2 1/2 lb sugar
2 1/2 teaspoon ground cinnamon

Chop the apricots roughly.  Put them into a large bowl, sprinkling
the fine grated zest of the oranges and the cinnamon between layers.
Squeeze the juice of the oranges, measure and add enough water to
make 3 pints in all. Pour the liquids over the fruit; leave to soak
overnight in a cool place.

Slide the contents of the bowl into a preserving pan and simmer gently
until the fruit is beautifully tender. Check the fruit occasionally
as it cooks and crush it down into the pan with a potato masher. It
may need 1 1/4 hours to become really soft.

Warm the sugar.  Add it to the pan together with the juice of the
lemons and the almonds.  Cook gently until sugar is melted, then
fast-boil until the saucer test shows that the preserve will set.
Pot, tie down and label the preserve in the usual way.