4 cups fresh blueberries
2 cups sugar
3 oz. package lemon Jello

In a large saucepan, slightly crush 2 cups of blueberries. Add remaining berries and sugar, mix well. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved. Pour hot jam into jars or containers. Cover and cool. Freeze.

Notes:
1. Aunt Nancy uses figs (because they are plentiful in the south) with any flavor Jello she wants the jam to be flavored. For example, she chops the figs and combines them with strawberry Jello for a faux Strawberry Jam. She says you cannot tell the difference. I’ve also read this works with shredded zucchini (and tomatoes, but I did not read up on that) rather than figs.

2. I think this recipe would work well for many other mixtures of fruit such as blueberries with raspberry Jello.

3. I’ve read this works with frozen blueberries as well.

This jam is not spicy, but heat can be increased by adding a few habanero peppers. Alternatively, you can add red pepper flakes when serving to increase heat. It is a good appetizer on small corn bread squares or heated and poured over a block of cream cheese with crackers. It would also be a good glaze on chicken or pork.

4 cups crushed strawberries
1 cup minced jalapeno peppers (include seeds for more flavor)
1/4 cup fresh lemon juice
7 cups sugar
1 pouch Certo

Prepare crushed strawberries and add finely minced jalapenos (and seeds if desired), lemon juice and sugar. Bring to a full boil. Add Certo and allow to boil for another minute. Pour into steralized jars and top with clean, new, hot lids and rings. Process in boiling water for 10 minutes. Makes approximately eight 8 ounce jars.

4 cups peeled, cored and chopped pears (appx. 8 pears)
2 Tbs. fresh lemon juice (optional)
7 cups of sugar
1/8 tsp. allspice
1/8 tsp. nutmeg
3/4 tsp. cinnamon
1 pouch of Certo

Combine pears, sugar, lemon and spices in heavy pan and bring to a boil. Add Certo and allow to boil for 1 minute. Pour in steralized jars and top with clean, new, hot lids and rings. Process in boiling water bath for 10 minutes to seal. Makes about eight 8 oz. jars.

This is good on biscuits, scones, or toast, but could also be used as a glaze on chicken, turkey, or pork.

4 large navel oranges, unpeeled and cut up
2 cups fresh or frozen unsweetened cranberries
1 pouch Certo
1 cup water
11 cups of sugar

Chop the oranges and cranberries in your food processor until they are mushy (or desired) consistancy. Add to large pot with rest of ingredients.

Bring to a boil. Reduce and simmer for 15-20 minutes, stirring often. Add pouch of Certo and boil one additional minute. Remove from heat.

Place in steralized jars with new, clean, hot lids and rings. Process for 10 minutes in boiling water to seal. Makes approximately twelve 8 ounce jars.