Apple Butter

To 7 cups applesauce add 7 cups sugar, 1/8 tsp. cloves, 1 tsp. allspice, 1 tsp. cinnamon, a sprinkling of nutmeg. Finish in oven or cook on top of stove.

Note from Janet: I tried this once, and it cooks LONG, like maybe 2 hours. Mother told me Gramie used to cook it in the oven to avoid splatters on stove.

Apple-Cherry-Pineapple Conserve Mix the fruit and sugar and let stand overnight. Boil until thick. Add salt and nutmeats. Pour, boiling hot, into hot jars; seal at once.
Apricot Preserves Wash, peel and halve firm-ripe apricots. Combine fruit and sugar in alternate layers. Let stand several hours or overnight. Heat slowly until sugar dissolves, then boil rapidly until fruit is clear. Let stand several hours. Pack cold fruit into hot jars. Reheat syrup, boiling it down if not. ... (recipe cut off--JANET)
Fresh Fig Conserve Clip stems from the figs and chop. Combine figs and sugar in a large pan, allow to stand one hour. Place over medium heat and cook, stirring often until thickened about 20 min. Add lemon juice and orange peel and walnuts. Bring to boiling again for 3 min. Pour into hot sterilized Jars. Makes 5 half pints.
Golden Pineapple Jam Wash and drain apricots. Add water; simmer, covered, 30 min. Cool, then mash to a pulp. Add pineapple and sugar. Simmer, stirring occasionally to avoid scorching, for 20 min. Stir in lemon juice. Pack immediately in clean, freshly scalded jelly glasses to within " of top. Cover at once with 1/8" layer of hot paraffin. When cool, top with tight covers. Makes 3 pints.
Orange Marmalade Quarter lemons lengthwise; remove seeds. Cut fruit across in very thin slices, enough to fill 1 cup, pressing fruit down into the cup. Peel oranges and remove seeds. Remove white portion from only two of the orange peels; put peels through food grinder, using coarse knife. The amount of peel is enough to flavor the marmalade. Grind orange pulp. Amount should measure 3 cups. Put fruit in large bowl and add water; let stand overnight. In the morning, place in a preserving kettle and boil for about 1 hour. Peel will be tender. Let stand overnight again, then measure and add an equal amount of sugar. Stir well. Bring to a boil and cook until it reaches the jelly-like stage (219 to 221 degrees on candy thermometer). Test by dipping spoon into syrup and letting it run out one side. When two heavy drops form and slide together in a sheet, the marmalade has cooked long enough. Remove from heat. Skim and pour into hot sterilized marmalade glasses. Makes 6 glasses. (Takes 1 hours cooking time.)
Orange-Peach Marmalade
From Aunt Mye, 9/18/49
Grind fruit, measure and add 1 as much sugar, boil until thick and glossy. Seal in jars. Delicious.
Pear Conserve

Put 12 pears through food chopper. Use 1 cup sugar to each cup pears, let stand overnight. Later add:

Cook until thick, add small bottle diced maraschino cherries. Bottle and seal.

Pear Preserve

Peel, core and slice fruit; weigh. For each pound of fruit use 2 cups sugar, cup water and 1 thin sliced lemon. Combine sugar, water and lemon in large pot and boil until sugar is well dissolved, then add fruit. Cook 2 - 2 hours or until fruit is transparent and juice is desired consistency. Ladle into hot jars and seal.

Pineapple Jam Wash, rinse, drain, pare, chop and measure pineapple. Wash and rinse orange; squeeze out juice; discard seeds. Chop orange peel finely. Combine all ingredients and boil until thick. Pour boiling hot into jars; seal at once.
Pineapple-Papaya-Ginger Conserve Peel pineapple; shred by running a fork from top to bottom of fruit; discard core. If you leave top on it will serve as a hand grip for the shredding process. Peel papaya and dice. Peel and grate fresh ginger. Measure equal amounts of each fruit. Add sugar (use 1 cup sugar per each cup of fruit) and grated ginger (about 1 tsp. per each cup of fruit). Cook briskly in a large kettle until mixture boils, then reduce heat and stir frequently until thick. Pour into hot, sterilized jars and cover with paraffin. Good to serve on vanilla ice cream, thin hot toast or hot biscuits. Makes 4 6-oz. glasses.
Rhubarb Jam with Jello
From Janet
Mix sugar and rhubarb together in large pan and let stand about 2 hours until juice rises. Stir well and set on high heat. Boil rapidly, stirring occasionally for 7 minutes. Remove from heat, let stand 2-3 minutes. Stir in 1 pkg. strawberry Jello. Seal hot in sterilized Jars. Delicious and keeps well.