Put into a large kettle 2 T of vinegar. Heat over high heat. Add 3 pins of strawberries; heat for 2 minutes.  Add 3 pints sugar and red food coloring (if desired). Bring to a boil and cook for 10 minutes. Remove from stove.

Skim and let stand for 24 hours before putting away in sterilized jars.

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5 cups rhubarb
5 cups sugar
1 (20 oz) can crushed pineapple
1 (6 oz) pkg jello

Mix together and bring to boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal.

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5 cups rhubarb
5 cups sugar
1 cup water
1 (6 oz) pkg jello (any flavor)

Mix together rhubarb, sugar and water; boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal.

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5 cups rhubarb
1 cup water
5 cups sugar
1 cup cherry pie filling
1 pkg (6 oz) cherry jello

Cook rhubarb, sugar and water for 20 minutes. Add cherry pie filling; cook for 6-8 minutes. Add jello  and mix. Pour into jars and seal.

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6 cups peeled and grated zucchini
6 cups sugar
1/2 cup lemon juice
1 cup drained crushed pineapple
1 (6 oz) package jello, any flavor

Gently boil zucchini and sugar on low heat for 15-20 minutes, stirring often. Add lemon juice and pineapple and boil 6 more minutes, stirring gently often. Remove from heat and add jello; mix well. Pour into jars and seal or pour into containers and keep in refrigerator.

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1 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cup diced rhubarb
2 1/2 cups sugar
8 oz can crushed pineapple, undrained
3 oz package strawberry jello

In pan, combine first 4 ingredients. Bring to a boil, reduce heat and simmer for 20 minutes. Remove and stir in jello. Stir until dissolved. Pour into jars or freezer containers. Leave 1/2″ head space. Refrigerate or freeze.

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“Serve this with cream cheese and crackers for a colorful and easy hors d’oeuvre or use as a condiment for lamb or beef. Makes approximately 6 pints.”

4 large green peppers
14 medium jalapeno peppers
6 cups sugar
6 oz. liquid pectin
1/2 cup fresh lemon juice
1 cup cider vinegar
green food coloring (optional)

Seed and grind the peppers. Combine with lemon juice, vinegar and sugar in a heavy 4-quart saucepan. Bring to a rolling oil and boil, stirring constantly, for about 15 minutes. Add the pectin and boil for 3-5 minutes more. Remove form heat and add the green food coloring if you wish, a few drops at a time to make the jelly a bright green. Cool slightly, stirring occasionally and spoon into sterilized jars. Seal immediately and store in a cool, dark place.

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1 package sugar-free orange jello
5 T fructose
2 cups boiling water
1 orange

Combine gelatin, sugar substitute and boiling water in a blender. Blend on low speed until gelatin is dissolved. Peel orange, slice and add to blender along with some pieces of peel without the white membrane. Blend on low until orange and peel are chopped. Store in fridge. Makes 1 cup marmalade.

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2 cups sugar
3 T Clear Jell
1/2 cup white Karo syrup
1/2 tsp ascorbic acid crystals
1/3 cup lemon juice
5 cups mashed apricots

Mix dry ingredients, add fruit. Put lemon juice on fruit; mix well. Put into containers and freeze.

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6 cups zucchini, chopped

Cook 1 hour on low heat, then add:

1 cup crushed pineapple
2 T lemon juice
6 cups sugar

Add 1 package SureJell or pectin

Boil for 5 minutes; remove from heat.

Add 1 (6 oz) package apricot jello

Put in hot jars and seal.

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