Tomato Jam Recipe

1 1/2 kg tomatoes
100 gm glace pineapple
1 each green apple
1 tablespoon grated lemon rind
1/2 cup lemon juice
3 1/2 cup sugar

Peel & coarsely chop tomatoes.  Coarsely chop pineapple.  Peel, core &
grate apple.  Combine the fruit in a large pot.  Bring to a boil, simmer
uncovered for 20 minutes.  Stir in lemon juice.

Add sugar & stir till dissolved.  Boil rapidly, uncovered, for 45 minutes
or until a setting point is reached.  Remove from heat & stand for 5
minutes.  Pour into warm sterile jars & seal.

Watermelon Preserves

Pare and cut watermelon rind into pieces 2 inches long and 3/4 inches
wide. Cover with brine made by dissolving 1 tablespoon salt in 1 quart
water. Let stand overnight.  Drain.  Cover with water and boil 10 minutes.
Drain.     Cover with a heavy syrup made of 1 part sugar and 1 part water.
Add 1 thinly sliced lemon to each 3 quarts rind. Add whole spices if
desired.  Cook slowly until rind is tender and clear. 

Watermelon Rind Preserves

1  watermelon
1 quart water
1 tablespoon lime
1 quart water
2 cup sugar
1/2  sliced lemon
2  sticks ginger

Pare green and pink from inch cubes of 1 melon.  Soak overnight in 1 quart
water and 1 tbsp lime  Rinse well.  Boil cubes in clear water for 15
minutes. Drain.  Boil 1 quart water, 2 cups sugar, 1/2 sliced lemon, 2
sticks ginger, for 5 minutes.  Add rind and cook until clear.  Let stand
overnight.  Repeat, and seal in sterilized jars. 

Zucchini Jam

6 cup zucchini-peeled and grated
1/4 cup water
1 pkg sure-jell
5 cup sugar
13 oz crushed pineapple
6 oz apricot jello

Boil the zucchini and water until soft.  Add Sure-Jell and bring to a hard
boil.  Add sugar and pineapple.  Boil 5 minutes.  Remove form heat. Add
apricot Jello.  Stir well.  Pack in sterilized jars and seal.

I use the Sure-Jell Light and use only 3 1/2 cups sugar.  This is an
orange colored jam and really tastes great unless you don't like apricots
or  pineapple!