Categories: Preserve 
      Yield: 1 servings 
  
           See below                       
  
  Use 8oz glass jars with two part tops, (lids with screw bands), to store 
  the cooked jams and preserves.  Select one or two cup glass or rigid 
  plastic containers with tight-fitting lids for no cook freezer jams and 
  preserves. Wash the jars and glasses with screw bands in an automatic 
  dishwasher with very hot rinse water, keep hot until ready to use or wash 
  with hot, soapy water and rinse very thoroughly. Place the jars and glasses 
  upside down in a large saucepan filled with water and bring to boiling and 
  boil for 10 minutes. Keep them hot. Was two-part lids in the automatic 
  dishwasher with very hot rinse water again, keeping them hot until ready to 
  use or wash in hot soapy water and rinse well. Place in a small saucepan 
  filled with water and bring to a boil. Remove them from the water but keep 
  them hot until ready to use. Fill the jars to within 1/4-inch for the 
  cooked jams and 1/2-inch for the no cook freezer jams. Using a plastic 
  knife or spatula, make sure there are no air bubbles in the jam. Wipe the 
  jar rims and screw threads with a clean damp cloth. Cover with the lids, 
  screwing them down tight, and invert the jars for 5 minutes. then turn 
  upright. Let the jars stand at room temperature for 1 hour for cooked jams 
  or 24 hours for no cook jams. Gently stir no cook jams before refrigerating 
  or freezing. ALL JAMS MUST BE FROZEN OR REFRIGERATED! Store jams in the 
  freezer for up to 1 year.  Thaw frozen jams in the refrigerator.  Thawed 
  jams have a refrigerator shelf life of 3 weeks. 
   
  NOTE: 
   
  With the exception of two of the following recipes (the ones without 
  pectin) they may be processed as canned goods by using the instructions 
  found in any good cookbook for preserving jellies and jams.