Frozen Fruit Cup

4 c. sugar
2 c. boiling water
1 large can pineapple juice
12 oz. concentrated orange juice
2 T. lemon juice
4 small cans mandarin oranges
4 (9 oz.) boxes frozen strawberries
1 large can crushed pineapple
6 sliced bananas

Mix and freeze in individual containers. (Remove ½ hr. before serving.)

Peach and Raspberry Jam

5 1/2 c. peeled, crushed peaches
1/4 c. lemon juice
1 pkg. (10 or 12 oz.) frozen raspberries
1 pkg. pectin
8 1/2 c. sugar
1 large pkg. raspberry jello

Bring first four ingredients to a boil, add sugar, return to boil. Boil 8 min. then add jello. Fill clean pint jars. Cold pack for about 20 min.

My favorite jam from Elaine!

Peach and Raspberry Jam

5 ½ c. peeled, crushed peaches
¼ c. lemon juice
1 pkg. (10 or 12 oz.) frozen raspberries
1 pkg. pectin MCP
Combine above ingredients in pan and bring to a boil.
Add: 8 ½ c. sugar
Return to boil and boil for 8 min.

Then add: 1 lg. pkg. raspberry jello

Fill clean pint jars (makes 6). Cold pack for about 20 minutes. So yummy!


Thanks to Elaine Griffiths for this wonderful canned jam.