Yields 7 1/2 pints.

6 cups peeled and diced Granny Smith or Gala apples
1/2 cup water
1/2 teaspoon butter
1 package powdered fruit pectin
3 cups granulated sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Mix apples, water and butter. Cook over low heat, stirring, until apples are soft (but not mushy). Stir in pectin. Bring to a full boil, stirring constantly. Add sugars, cinnamon and nutmeg. Return to rolling boil and continue to boil, stirring constantly for 1 minute. Remove from heat; skim foam. Pour into hot jars leaving 1/4-inch headspace. Process in boiling water bath for 10 minutes.

From “The Tropical Gardener’s Gourmet Guide” from Darwin, Australia.

1 Day for set up - 1 day to Prep and seal.

2 kg winter melon
2 lemons, juice and rind of melon
4 kg sugar
60 g green ginger

1. Cut melon and lemon, sprinkle with sugar (about 2 cups) and let stand overnight.
2. Next day, boil the mixture until clear.
3. Add remaining sugar and boil until it gels. Bottle and seal.

Title: Strawberry-Rhubarb Jelly

Categories: Canning, Preserves, Jam/jelly
Yield: 7 half-pints

1 1/2 lb Red stalks of rhubarb
1 1/2 qt Ripe strawberries
1/2 ts Butter or margarine (opt.)
-to reduce foaming
6 c Sugar
6 oz Liquid pectin

Yield: About 7 half-pints

Procedure: Wash and cut rhubarb into 1-inch pieces and blend or grind.
Wash, stem, and crush strawberries, one layer at a time, in a saucepan.
Place both fruits in a jelly bag or double layer of cheesecloth and
gently squeeze out juice. Measure 3-1/2 cups of juice into a large
saucepan. Add butter and sugar, thoroughly mixing into juice. Bring to a
boil over high heat, stirring constantly. Immediately stir in pectin.
Bring to a full rolling boil and boil hard 1 minute, stirring
constantly. Remove from heat, quickly skim off foam, and fill sterile
jars, leaving 1/4-inch headspace. For more information on how to
sterilize jars see “Jars and Lids”.
Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Strawberry-Rhubarb Jelly in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.