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.

1 pound seedless white grapes
1 dozen red plums
1 large orange
4 pounds fresh peaches
2 1/2 cups pineapple
sugar

Wash the raw fruit; halve the grapes, pit and cut the plums into small pieces; slice the orange very thinly, discard seeds and quarter the slices; scald peaches, remove skins and slice. Put the raw fruits into a large preserving kettle, add the pineapple juice and simmer gently for 30 minutes, stirring frequently. Now add the pineapple, diced. Measure the fruit and add 3/4 cup sugar for each cup of fruit. Continue to simmer slowly, stirring frequently, for one hour. Skim, if necessary, then turn into small, sterilized jars and seal. Makes 8 pints.