Saskatoon-Rhubarb Jam Without Pectin

2 cups chopped rhubarb

3 cups Saskatoons

1/2 cup sugar

Cook together in a pot on stovetop.

Let cool.

Blend and store in jars in fridge/freezer.

Peach Jam Without Pectin

1 lb chopped peaches

1 Tbsp lemon juice

1/4 cup sugar

Cook together in a pot on stovetop until thickened.

Refrigerator/Pail Pickles

For 1 ice cream pail, bring to a boil:

• 6 cups water
• 3/4 cup vinegar
• 1/4 cup pickling salt

Layer the ice cream pail with:

• sliced cukes
• chopped garlic
• sliced onion
• sprigs of dill

Pour the boiling water/vinegar mixture over the contents of the pail.

Cover with the lid and use a plate to weigh down if necessary.

Let cool and put in the fridge.

Wait 2 days to 2 weeks to start eating, depending on your preference for crunchiness.

Canned Pickles

 Pack quart jars tightly with: 

• 1 clove garlic 
• sprigs of dill 
• sliced cukes 
• 1 tsp pickling salt
• 1 tsp sugar
• 2 Tbsp vinegar

Fill jars with boiling water.

Place canning lids on, screw tight.
Put in canner, bring to a boil for 15 minutes, remove and let cool.

Strawberry Rhubarb Jam (low sugar)

 https://www.italiankitchenconfessions.com/strawberry-rhubarb-jam-low-sugar/

Raspberry-Blueberry Freezer Jam

750 mL (1-1/2 pints) red raspberries or blackberries
750 mL (1-1/2 pints) blueberries
45 mL (3 tbsp) lime juice
2 mL (1/2 tsp) grated lime rind
1.3 L (5-1/4 cups) sugar
1 pkg (50g/1-3/4 oz) powdered fruit pectin
175 mL (3/4 cup) water

Prepare freezer containers and lids. Using a pastry blender or potato masher, crush the berries, 250 mL (1 cup) at a time. Measure 750 mL (3 cups) crushed fruit; transfer to a large bowl. Stir in the lime juice and lime rind. Stir in the sugar. Let stand for 10 minutes, stirring occasionally. In a small saucepan, stir together the pectin and water (may be lumpy). Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat. Stir into the fruit mixture. Continue stirring for 3 minutes or until sugar is dissolved (a few sugar crystals may remain). Immediately ladle into containers, filling to within 1 cm (1/2 inch) of tops. Wipe edges; quickly cover with lids. To set jam, let stand at room temperature for 24 hours. Store in the freezer (will keep for 1 year) or in the refrigerator (will keep for 3 weeks).