Rosy Grape Jelly

2 cups cranberry juice
3/4 cup grape juice
1 pkg powdered pectin
3 1/4 cups white sugar

Pour the juices in a saucepan and stir in the pectin until completely dissolved. Bring to a boil stirring constantly. Stir in sugar and return to a full boil stirring constantly for 1 minute. Skim off any foam. Pour jelly into sterilized jars leaving 1/4 head space. Process in hot water bath for 10 minutes.

Makes 3 1/2 cups. It will fill 7 of the 5 oz glass jars. You can change up the juices for any combination of flavors that you like. Just make sure to use 2 3/4 cups juice in the recipe. This is a recipe that came from Joan. It's makes a beautiful yummy jelly! Pretty enough for gift giving.

Peach Raspberry Jam

2 1/2 c. raspberries (not squished)
8 c. peaches (peeled, pitted & chopped)
9 c. sugar

Mix in large pan and boil slowly for 15 minutes, stirring constantly.

Remove from heat and add 2 large (6 oz.) packages raspberry jello.  Add slowly so that it does not clump in one spot.  Stir well, until jello is dissolved.

Put in sterilized jars.  Seal.  (Process 10 minutes in boiling water bath.)

I buy raspberries from Costco when they are a good price and freeze them.  Then when peaches are in season, we make the jam.

THE BEST JAM EVER!! :)

Makes about 7 pints plus one cup and it is the best jam ever!!!

Apricot Jam

8 cups diced apricots
1/4 cup lemon juice
6 cups sugar


Sterilize your canning jars by boiling for 10 minutes in a hot water canner. You will need 5 pint jars or 10 half-pints.
Combine all ingredients in a large stock pot. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves. Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
Remove from heat and fill jars, leaving 1/4 head space. Wipe rims clean and put the 2-piece metal canning lids in place. Process in boiling water canner for 10 minutes.

Jalapeno Jelly

12 oz. (about 12 medium) jalapeno peppers, seeded and coarsely chopped
2 c. cider vinegar, divided
6 c. sugar
6 oz. liquid pectin (the entire box, use both packs)
Puree peppers in food processor or blender with 1 cup of the cider vinegar until smooth. Do not strain. Combine puree with remaining vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently. Add liquid pectin and continue a hard boil for 1 minute stirring constantly. Remove from heat. Pour immediately into sterilized jars and cap with sterilized lids. I don't do the hot water bath but Ball recommends that you do. If using a hot water bath, then process jelly for 15 minutes. Refrigerate any jars that don't seal within 12 hours.

Makes approx. 6 (8 oz.) jars. Serve jelly on crackers with cream cheese.

Rosy Grape Jelly

2 c. cranberry juice
3/4 c. grape juice
1 pkg. powdered pectin
3 1/4 c. sugar

Mix thoroughly both juices and the pectin in a saucepan (no lumps). Bring to a boil stirring constantly. Stir in sugar. Bring to a boil and boil for 1 minute. stirring constantly. Skim off bubbles. Let jars stand 1 hour, then cover. Refrigerate up to 3 weeks or freeze up to 6 months. Makes 7 5 oz. glass jars.

This recipe is Joan's! She made it for us one Christmas and I have been making it ever since. It is so pretty and tastes great!

Blackberry Peach Jam

5 cups blackberries
4 cups diced peaches
1/2 cup lemon juice
10 cups sugar
1 package MCP Pectin

Combine fruit, lemon juice, and pectin and bring to a boil. Add sugar and boil 3-4 minutes. Bottle and seal in clean sterilized jars. Make sure to keep the lids simmering in water until ready to use.
Makes approx. 10 cups. This jam is so, so good! It is a little bit thin at first. But after it is opened and refrigerated, it is great!