Fruit Preserves

Dorothy’s Rhubarb Freezer Jam                        Nancy Mack

5 cup diced rhubarb            Flavor Variations

1 cup water            blueberry pie filling & raspberry Jell-O

5 cup sugar            peach pie filling & apricot Jell-O

1 can pie filling            apricot pie filling & orange Jell-O

6 oz pkg Jell-O            cherry pie filling & strawberry Jell-O

Cook rhubarb in water until tender.  Add sugar.  Stir until dissolved.  Add the pie filling & cook 6-8 min.  Remove from heat, add Jell-O, stir until dissolved.  Put in jars.  Store in freezer.

Rhubarb Jam                         Dorothy Bjerk

5 cups rhubarb, cut fine            Cook rhubarb and water until tender

1 cup water            Add sugar until dissolved.

5 cups sugar            Add pie filling and cook 6-8 min.

1 can pie filling            Remove from heat, add Jell-O.

1 (6 oz) pkg Jell-O            Stir until dissolved

            Store in freezer containers

Apple Butter Jam                        Norman & Betty Fjordbak

12 cup applesauce            1 tsp cloves

6 cup sugar            1 tsp allspice

1 Tbsp cinnamon            1 Tbsp white vinegar

Core & cut apples into half. Cook until tender. Run through colander to remove skins & mash apples. Skins give the rosy color. Combine all ingredients. Boil for 45 min or until thick. Put in washed jars & seal.

Great Grandma Hansen’s Apple Butter             Nancy Mack

4 lb apples, (one gal peeled and quartered)            ¼ tsp cinnamon

4 cup cider             ¼ tsp nutmeg             Makes 4 pints

4 cup sugar            1/8 tsp cloves

Cook in cider until soft.  Put through colander.  Add sugar. Simmer until moderately thick, about 10 min.  Add spices. Cook until about the color of cider, stirring occasionally to prevent scorching about 10 min longer.  Seal in sterilized jars.

Apple Butter (from Marcia Slocum)                        Nancy Mack

12 cup apples, peeled and sliced            2 Tbsp white vinegar

6 cup sugar            1 tsp allspice

1 tsp ground cloves            3 Tbsp cinnamon

Boil ½ hour