Ingredients:
1/4 cup plain flour
1 cup self-raising flour
1/4 cup cocoa
1/4 teaspoon bicarbonate soda
100 g (3.5 oz) butter
1/3 cup jam
2/3 cup sugar
1/3 cup hot water
2 eggs, lightly beaten
1 tablespoon jam, extra

Preparation:

1. Preheat oven to 170 C (338 F) . Grease a deep 23 cm round cake tin. Line the tin with baking paper.

 

2. Sift the flours, bicarbonate of soda and cocoa into mixing bowl.

 

3. Combine butter, sugar, jam and water in a small pan. Stir over low heat until butter has melted and sugar has dissolved; remove from heat.

 

4. Add butter mixture and eggs to dry ingredients and stir.

 

5. Pour mixture into prepared tin. Bake for 35 minutes.

 

6. Stand cake in tin 15 minutes before turning onto wire rack to cool.

 

7. Heat extra jam in a small pan. Brush hot jam on cake.

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Ingredients:

2 pounds Italian plums, pitted and chopped
1 (6-ounce) can frozen apple juice concentrate

Preparation:

1. In a saucepan, combine plums and apple juice concentrate. Cook uncovered over moderate heat until thick, about 1 hour.

 

2. Ladle into hot, sterilized jars and seal. Keep in the refrigerator up to 3 months. You can freeze it,too. Low sugar and sugar free jams will not keep nearly as long in the fridge as those with sugar.

Makes 4 cups.

source: recipelink.com

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Ingredients:
8 to 10 medium coarsely chopped peeled peaches
1 (12-ounce; 340 g) can frozen unsweetened apple juice concentrate
2 Tbsp fresh lemon juice
1 Tbsp unflavored gelatin

Preparation:

1. In a 3-quart saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat to medium, cover loosely and cook 15 minutes. Remove from heat. Skim foam from top.

 

2. Ladle mixture into 5 clean, hot 8-ounce jars or moisture-vapor proof freezer containers, leaving 1/2-inch headspace; cover with tight-fitting lids. Cool at least 3 hours or until room temperature. Refrigerate 24 hours. (Preserves will thicken during refrigeration.)

 

3. Store in freezer until ready to use. Thaw in refrigerator several hours before serving. Store in refrigerator for up to 3 weeks, or in freezer for up to 3 months.

 

Yield: 5 cups

source: thatsmyhome.com

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Ingredients:
3 bananas, in chunks
3 cups strawberries, sliced
3 cups sugar
1 tbsp. lemon juice
1/3 c. pectin

Preparation:

1. Put fruit and lemon juice in a large bowl.
2. Add sugar and cook, uncovered, stirring every 3 minutes.
3. Add pectin during final 3 minutes. If jam is still too liquid, cook 2-3 minutes more. Keeps in refrigerator 2-3 weeks.

source: cooks.com

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Ingredients:
8 cups red currants
1/2 cup water
4 1/2 cups sugar

Preparation:

1. Put currants and water in a large kettle. Heat to boiling, 15 minutes or until softened. Use a potato masher to crush, if desired.

 

2. Stir in sugar and simmer, stirring often, for 20 minutes. Test for set. Remove from heat; skim off any foam. Then put in jars. Process 15 minutes in a boiling water bath.

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Preparation:

1. Sterilize jelly jars and lids according to manufacturer’s instructions.

 

2. Combine the raspberries, bell pepper, and jalapeno peppers in a saucepan with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.

 

3. Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal.

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Ingredients:
4 lb Raspberries
2 1/2 lb Sugar

Preparation:

1. Remove any leaves or stems from berries. Do not wash.

 

2. Mash berries; add sugar.

 

3. Cook 30 minutes, stirring very often.

 

4. Pour into sterilized jars and seal immediately.

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Ingredients:
2 lbs. (1 kg) crushed pineapple
1 1/2 lbs. (750 g) sugar
2 cups water
Nutmeg
Cinnamon

Preparation:

1. Cut, core and wedge pineapple.

 

2. Mix sugar and pineapple.

 

3. Add spices.

 

4. Boil over slow heat until all of the liquid is absorbed, only a little syrup should be left with the jam to keep it moist.

 

5. Ladle into hot, sterilized jars. Seal airtight immediately.

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Ingredients:
4 cups mangoes; pealed
6 cups peaches; unpeeled
7 cups sugar
1 tablespoon vanilla extract

Preparation:

1. Coarsely chop or puree mangoes. Combine mangoes, peaches, and sugar in a pot and stir to combine.

 

2. Boil for 40 to 50 minutes, until thick and the proper consistency for a jam.

 

3. Pour into hot sterilized jars and seal. Process in boiling water bath 15 minutes.

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Ingredients:

4 c. fresh figs
3 c. sugar
Juice of 1 lemon
Thin sliced lemon rind (about 1/4 lemon)
1/4 tsp. ground cloves
1/2 tsp. cinnamon

Preparation:

1. Pour boiling water over figs. Let stand 10 minutes. Drain, stem and chop figs. Measure and add 1/2 cup water and sugar to figs. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick.

 

2. Stir frequently to prevent sticking. Add lemon juice and spices and cook 1 minute longer. Pour into hot sterilized jars to 1/2 inch from top. Seal. Process 15 minutes in a boiling water bath.

Makes about 5 pints.

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