Page 3 Raspberry and Green Tomato Freezer Jam 4 cups shredded green tomatoes 4 cups white sugar 1 (6 ounce) package raspberry flavored gelatin mix

Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes.

Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.

Easy Pecan Jam 1 c. chopped pecans 1 c. white granulated sugar 1 Tbsp. brown sugar pinch of salt 1 Tbsp. ground ginger 1 Tbsp. ground cinnamon 1/4 c. butter 1 Tbsp. apple cider vinegar In a large saucepan, combine the pecans, white sugar, brown sugar, salt, ginger, cinnamon, butter, and cider vinegar. Cook over medium heat until sugar has dissolved and the mixture is well blended. This takes about 10 mintues. Transfer to sterile jars, and refrigerate for up to 3 weeks.

Quick and Easy Orange Marmelade 1/2 cup honey
1/2 cup brandy
3 cinnamon sticks
3 whole star anise
1 vanilla bean, cut crosswise into 3 pieces
Three 3x1-inch strip orange peel (orange part only)
12 whole cloves
Two 14- to 16-ounce jars orange marmalade Combine honey, brandy, cinnamon stick, star anise and vanilla bean in
large saucepan. Pierce each orange peel strip with 4 cloves, spacing apart;
add to pan. Simmer until mixture is reduced to 1/2 cup, about 5 minutes.
Add marmalade; bring to simmer, stirring often. Remove marmalade from heat. Using tongs, transfer 1 star anise, 1 cinnamon stick, 1 vanilla piece
and 1 orange-clove strip to each of three 8-ounce canning jars. Fill each
jar with hot marmalade and seal with lids. (Can be prepared 4 weeks
ahead. Refrigerate.) Makes about 3 cups (enough for three 8-ounce jars)

Mint Jelly 1 c. mint leaves (tightly packed) 1 c. boiling water 1 c. apply juice 3/4 c. sugar Pour boiling water over mint leaves and let steep 1 hour. Pressjuice from leaves and add 2 tablespoons of this extract to apple juice and sugar. Boil rapidly to jelly stage and then tint with a few drops green coloring.

Pear Honey 1 peck pears, just ripe 1 small can crushed pineapple, or 1 small ripe fresh pineapple, grated Juice of 2 lemons Sugar Peel, core and mine pears. Weigh into your boiling pot with 1 c. sugar and 1/2 cup water to each pound of fruit. Bring to boiling point. Add pineapple, whichgives delicious flavor but may be omitted, and lemon juice. Let simmer until quite thick, about 2 hours, and seal in sterilized jars.