Pina Colada Jam

This is Jeannie Larue's Recipe:

6 cups sugar

6 cups shredded peeled zucchini

1 8oz can crushed pineapple, undrained

1/4 cup lime juice

2 3oz packages pineapple jello

1 tsp rum extract

Combine sugar, zucchini, pineapple and lime juice. in a Dutch oven. Bring to a boil. Boil 10 minutes stirring constantly. Remove from heat and stir in gelatin and extract until gelatin is dissolved. Pour into jars leaving 1/2 in head space. Refrigerate 3 weeks, freeze 1 year, or process 5 minutes.

Jam Cream Cheese

1/4 cup jam or jelly
2 tbsp powdered sugar
1 (8 oz) cream cheese, softened

Mix together and refrigerate.

Jam Butter

1/3 cup powdered sugar
1/2 cup softened butter
1 tbsp jam or jelly.

Mix together and refrigerate.

Strawberry and Raspberry Jam

1 quart Berries
1 qr sugar
4 or 5 tsp Lemon Juice

Put lemon juice in berries and put on stove, boil until the juice comes out. Then gradually add sugar and stir. Boil ten minutes. Take off stove and let cool, stirring. When cold, put in bottles and seal.

Peach Marmalade

This is Cleone's recipe:

20 Peaches
6 Apples
3 Whole Oranges

Grind all fruit, until coarse. Take cup for cup of sugar and fruit, bring to a boil. Cook 20 minutes, stirring constantly.

Strawberry Jam

This is Cleone's recipe:

9 cups Sugar
1 cup Boiling Water
2 quarts Strawberries

Take sugar and boil water and dissolve. Add strawberries and boil for 15 minutes and keep stirring constantly. Take off stove and keep shaking until cold. Pour into jars and seal.