Roasted Garlic Jam Recipe

4  heads garlic, large roasted
1  and peeled
2 teaspoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 tablespoon Italian parsley, coarsely
1  chopped
1  cayenne pepper, pinch
1  ground pepper, fresh

1. Chop garlic with knife until it forms a paste. 2. Place in a bowl,
add remaining ingredients.  Stir to blend. 3. Use for bruschetta,
pizza or grilled meats. Yield 2/3 cup.

Ambrosial  Jam

8  peaches, peeled
3 large oranges
1  pulp of 1 med. cantaloupe
1  lemon
1  (8 1/2 oz.) can crushed
1  pineapple
1  sugar

Chop all ingredients fine.  Put oranges through food chopper. Combine
all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let
stand overnight.
Next morning, gently cook mixture 1 hour, stirring frequently. Pour
into hot jars and seal.  Makes 8 pints.

Apple Maple Jam

3 quart finely chopped apples (about 6 pound; ds)
6 cup sugar
1 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Combine all ingredients in a large sauce pot.  Bring slowly to a
boil. Cook rapidly to jellying point.  As mixture thickens, stir
frequently to prevent sticking. Pour hot into hot jars, leaving 1/4
inch head space. Adjust caps. Process 10 minutes in boiling water
bath. Yield: about 8 half pints.