Ingredients

• 3½-4 cups fresh strawberries
• 2  cups granulated sugar
• ¼ cup fresh lemon juice

Instructions

• Wash very well.  Hull {or remove green top} and cut in half
• Put all of the strawberries, sugar and lemon juice into a large sauce pan.  Slowly bring the mixture to a boil and continue to boil until jam thickens (abt 25 minutes)
• Ladel jam into containers and cool completely.  Use a funnel to make ladling the jam into the jars easy,  

Apple Butter (no sugar)

1.  Peel and slice about 6-8 large apples
2.  Add 1 1/2 T. cinnamon
3.  Add a little ginger
4.  Add 2 t. lemon juice
5.  Add 2 5. vanilla when you are blending it

Cook in crock pot on high for about 2 hours.  Turn to low and cook for another 10-12 hours.  Put contents in blender and add vanilla for correct consistency or use immersion blender.  Cook about 2 hours more in the crock pot.  Place in refrigerator or freeze in small portions.  Excellent on pancakes or waffles. 

Grape Jelly Without Pectin

4 cups of Grape Juice (Juiced from Concord Grapes)
3 cups of sugar

Mix together and boil.  Cook until 8 degrees above boiling or 220 degrees to form jelly.

Grape Jelly Without Added Pectin

Yields: 5 servings

Ingredients

4	cups grape juice
	(takes abt 3½ lbs Concord grapes, and ½ cup water)
3	cups sugar

Directions

To prepare juice. Select about one-fourth underripe and three-fourths fully ripe grapes. Sort, wash, and remove stems from grapes. Crush grapes, add water, cover and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice.
To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through two thicknesses of damp cheesecloth to remove crystals.
To make jelly. Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water (220 degrees), or until jelly mixture sheets from a spoon.
Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers, seal and process 5 minutes in boiling water. Remove jars; cool and store.
This recipe yields 5 six-ounce glasses.

Apricot Jam

It's time to make apricot jam.  Here's how great grandma did it, and we love it!
6 c. apricots
1 T. vinegar
1 c. crushed pineapple
Boil together 1 minute then add
3-4 c. sugar

Boil about 20-25 minutes.  Should start to get thick.  Grandma used to say it would come off the spoon in two drips.  Stir occasionally.  Bottle in clean, sterile jars.  Clean off tops.  Boil lids and put on each bottle.  Screw on lids.   Process for 15 minutes after it starts to boil. 

Strawberry Freezer Jam

How to Make Strawberry Freezer Jam | Three Easy Ways to Make Strawberry Freezer Jam | Jam Recipe with Pectin and with Clear Jel http://www.preparedpantry.com/Recipes/How-to-make-strawberry-freezer-jam.htm
Source: preparedpantry.com

This article explains how to make strawberry freezer jam using either pectin or Clear Gel with tips for success and three recipes. The methods are easy and straightforward and have been tested in The Prepared Pantry test kitchen. (The Clear Gel strawberry freezer jam recipe was developed by Washington State University and is used by permission.) It’s easy to make strawberry jam that is much better than the jams from the grocers’ shelves.