CHERRY JAM

1 qt. pitted cherries Y% cup water
4 cups granulated sugar 2 tbsp lemon juice
pinch of salt few drops of almond flavoring

Combine pitted cherries, 2 cups sugar and salt and let stand 2 hours.
Combine remaining 2 cups of sugar and water, cook to “hard ball” stage
when tested in cold water. Stir frequently to prevent heavy syrup from
scorching.

Add sugared cherries, bring to a boil, boil 15 minutes. Add lemon juice,
boil 5 minutes. Remove from heat, add flavouring. Skim if necessary. Let
stand overnight. In the morning pour the cold jam into sterilized jars
and cover with a layer of melted paraffin, top with clean lids. Jams may
be thin when first made but will thicken as it stands. Makes about 2 pints.

PLUM JAM

5 Ibs. plums 2 tbsp lemon juice if desired

4 lbs. sugar
Wash the plums, remove the pits and cut plums into small pieces. Combine
sugar with plums and lemon juice and allow to stand in an earthenware
bowl overnight. In the morning, place over low heat and stir frequently
until sugar is dissolved and juice of plums is extracted. Cook rapidly until
thick. Pour into sterilized jars and seal.

For spiced plum jam add any desired spices to taste.

PRIZE-WINNER PEACH JAM

3 Ibs. peaches, peeled, stoned & sliced 3 lbs. granulated sugar
juice of 2 oranges grated rind of 1 lemon
lg oz. bottle maraschino cherries & juice
Grind or chop peaches. Add sugar. Cover. Let stand overnight. In morning
add cherries with juice, orange juice and grated lemon rind. Simmer in
uncovered pot until thick and jam-like. Pour into sterilized jars and seal.

RASPBERRY JAM
2 lbs. raspberries 1 lb. sugar

Weigh berries, wash, and cook for 5 minutes; add sugar which has been

heated, and stir well. Cook until thick; ladle into sterilized jars and seal.
Cool quickly. Store in a cool dry place.