Processed Peach Jam

4 cups ground peaches
1/4 cup lemon juice
2 cups sugar
4 rounded tablespoons Clear Jel
1/2 teaspoon ascorbic acid

Wash, peel, and remove pits from peaches; grind fruit. Put fruit and lemon juice in a large saucepan. Bring to a boil. Mix sugar, Clear Jel, and ascorbic acid in a dry bowl. Slowly stir in dry ingredients, blend well. Pour into sterilized canning jars and process 10 minutes.

Processed Strawberry Jam

5 3/4 cup ground strawberries
1/4 cup lemon juice
2 1/2 cups sugar
6 rounded tablespoons Clear Jel
1 package unsweetened strawberry Kool-Aid

Wash, stem and grind ripe berries. Add lemon juice. Put in large saucepan and bring to a boil. In a dry bowl, Mix sugar, Clear Jel, and Kool-Aid. Slowly pour dry ingredients into fruit and blend thoroghly. Pour into sterilized canning jars and process for 10 minutes.

Processed Plum Jam

6 cups plums
1 cup lemon juice
2 1/2 cups sugar
6 rounded tablespoons Clear Jel
1 package unsweetened cherry Kool-Aid

Wash, pit and grind plums. In a large saucepan put fruit and lemon juice. Bring this mixture to a boil. In a dry bowl mix sugar, Clear Jel, and Kool-Aid. Slowly add dry ingredients to fruit, blend thoroughly. Pour into sterilized canning jars and process 10 minutes.

Freezer Strawberry Jam

2 cups sugar
3 rounded tablespoons Clear Jel
1 package unsweetened strawberry Kool-Aid
5 cups diced, uncrushed fresh strawberries

Mix sugar, Clear Jel, and Kool-Aid well. Add to washed and diced berries. Put into containers and freeze.