1 pound dried apricots
2 1/2 cups chopped fresh pineapple
2 oranges
lime or lemon juice
sugar

wash apricots and place in a bowl and fill with water to cover. Let soak overnight. Place apricots in a large pot along with water. Bring to a boil. Remove from heat drain and put apricots to a ricer or a food mill. Makes apricots with pineapple. Put oranges to a grinder. At oranges to the pineapple and apricots. Return pot to heat and simmer for 15 minutes. Measure the amount of fruit in pot.

For each cup of “stock”:
add three tablespoons lime or lemon juice
and three quarters cup of sugar.

Cook rapidly 15 minutes or until fruit mixture thickens. Stir to prevent sticking. Pour into sterilized jars with self sealing lids. Seal while hot.

4 pounds firm, right pears
30 ounces sliced pineapple
2 oranges, large, seedless
3 quart sugar
4 ounces maraschino cherries

peel pairs, remove cores and sliced thinly; cut each pair slice in about four pieces (you should now have about 2 quarts of sliced pears). Drain the canned pineapple and cut each slice in about a 1/4″. Cut the orange, including the rind, into thin slices, then cut each slice into about four wedges. Combine these three fruits, measure, and add an equal amount of sugar; mix and let stand overnight. the next day, turned into a large kettle, and bring to a boil. Reduce heat and boil mixture gently stirring occasionally, until the fruit begins to look translucent (about one hour). Drain the maraschino cherries and cut each cherry into small pieces; add cherries to the other fruits. Remove from heat, pour into hot, sterilized jelly jars and seal. Recipe makes about 5 pints of Pear Marmalade.

3 oranges, rind from
2 lemons, rind from
2 1/2 cups water
2 1/2 cups sugar
2 cups canned, crushed pineapple
10 1/2 ounces maraschino cherries
1 package powdered pectin

Put orange and lemon rinds through food chopper. Add water and let stand several hours or overnight. Place rind and liquid in a heavy saucepan; boil for 15 minutes. Add sugar, pineapple, quartered maraschino cherries and cherry juice. Boil all ingredients for 15 to 20 minutes or until mixture has cooked down. Add powdered pectin. Bring to a boil, stirring constantly. Boil for 1 minute. When thickened, pour into 1/2 pint jars and seal at once. Recipe makes 5 1/2 pint Three Fruit Marmalade.

1 cantaloupe
15 1/4 ounces crushed pineapple
fresh peaches
2 tablespoons lemon juice
1 package powdered pectin
8 cups sugar

Peel cantaloupe force fruit through coarse blade of food chopper. Drain cantaloupe and pineapple. Grind peeled, pitted peaches, drain and add to fruits to make 6 cups total. Please fruits in kettle or Dutch oven with lemon juice and pectin and bring to a boil, stirring. Add sugar and bring to a hard boil, stirring. Boil for eight minutes, then pour into seven or eight hot, sterilized medium jelly glasses and seal.

10 ounces frozen strawberries
20 ounces crushed pineapple
1 lemon, juiced and rind
3 oranges, juice and rind
4 1/2 cup sugar
6 ounces liquid pectin

Combine strawberries, pineapple, lemon juice, orange juice and rind in a large saucepan. Stir in sugar and mix well. Cook over medium heat until sugar is completely dissolved. Bring to a full rolling boil, and stir in pectin. Boil hard for one minute; then remove from heat. Skim and stir for about five minutes to keep pineapple and strawberries distributed. Spoon warm jam into hot, sterilized jars and seal. Recipe makes about eight (8 ounce) jars of Pineapple Strawberry Jam.

2 pounds cherries
2 1/2 cups crushed pineapple
2 cups sugar

Pit cherries. Add pineapple. The two course blade food grinder. Add sugar. Boil to 230° F. on candy thermometer, or until thick and clear. Pour into hot, sterilized glasses. Seal at once. Recipe makes about six (6 ounce) glasses of Pineapple Sour Cherry Jam.

2 1/2 cups crushed pineapple
1/4 pound dried apricots
1/4 cup lemon juice
6 1/2 cups sugar
1/2 bottle Certo fruit pectin

Add 2 cups water to 1/4 pound dried apricots. Cover and let stand 4 hours or overnight. Drain, reserving liquid. Growing apricots or chopped fine; mix with liquid. Add pineapple; measure 4 cups into very large saucepan. Add lemon juice. To the measured fruit at the exact amount of sugar specified in the recipe. Mix well. Place over high heat, bring to a full rolling boil, and boil hard one minute, stirring constantly. Remove from heat; stir in Certo at once. Skim off foam with metal spoon. Then stir and skim for five minutes to cool slightly to prevent floating fruit. Ladle into glasses. Cover was with 1/8″ hot paraffin. Recipe makes about 10 medium glasses of Pineapple Apricot Jam.

2 cups shredded fresh pineapple, firm, ripe
2 cups diced fresh papaya, firm, ripe
2 cups sugar
2 teaspoons grated fresh ginger

Peel pineapple; shred by running a fork from top to bottom of fruit; discard core. Peel papaya and dice. Peel and grate fresh ginger. Measure equal amounts of pineapple and papaya. For each cup of mixed fruit, add 1 cup of sugar and about 1 teaspoon grated ginger. Cook up briskly in a large kettle until mixture boils, then reduce heat and stir frequently until thick. Pour into hot sterilized jars. Seal with self sealing lids.

2 1/2 quarts Concorde grapes
1 cup water
4 cups sugar
1 cup orange pulp
2 cups seedless raisins
2 cups drained, crushed, canned pineapple
1 1/2 cups broken walnut pieces

Wash and drain the grapes, then slip from the skins and cook the skins with water for 15 minutes. Cook the grape pulp 10 minutes without water, and then press through sieve to strain out seeds. Combine the two mixtures, add the sugar, orange pulp, raisins and pineapple, and cook over moderate heat for 45 minutes, stirring frequently. Skim, if necessary; add the nuts and turn into small, sterilized jars in seal. Makes about six pints.