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Summertime in my family meant one thing.....homemade jams, jellies, and marmalades.  There were many farms around our town where you could go pick your own.  This included lots of home grown blackberries, strawberries, grapes, and other fruits.  We had a large yard, as did each and every relative, right down to the almost non relatives, the sixth cousins.  Small towns were like that back then.  Everyone had a garden and everyone shared. My mom made homemade jams, jellies, and marmalades till we ran out of  storage space  I couldn't understand the appeal of all that work when you could walk right into Big Bear or Super Duper and pick a jar off the shelf. Now, I understand. Looking back on it all...... my mom, standing there, sunbeams streaming through the kitchen windows,  apron tied around her waist, humming softly as she mixed, measured and stirred.  She was happy........now, I understand.

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Makes 6 medium jars of jelly. Freezer Grape Jelly Wash and sterilize jars. Measure two cups grape juice Add four cups of sugar to the juice and mix well. Mix two Tablespoons of water with 1/2 bottle certo in a small bowl.  Mix well. Add certo mixture to juice mixture and stir continuously for 3 minutes.  A few sugar crystals will remain Pour quickly into clear sterile jars.  Cover immediately. Allow to sit for 24 hours at room temperature. Store in freezer or refrigerator. Keep 3 months in freezer Keeps 3 weeks in a refrigerator. (recipe was written pencil by the owner of the index card)

Red Pepper Jam Recipe by Beulah Cleveland Red pepper jam can be used in cabbage salad, or a teaspoon full can be placed in half a pear and topped with salad dressing. Red Pepper Jam Recipe Wash and clean seeds from 6 red peppers. Put through food chopper, sprinkle with salt and let stand 3 hours. Add 1 1/2 cup sugar and 1 cup vinegar. Boil until thick. Pour into glasses and cover with paraffin. It should be bright red in color.

Sometime a photo gets lost in time, here they find a new life and a new beginning. Never lost and never alone, somewhere back in time.

Old Fashioned Jelly Roll 3/4 cup of sifted cake flour 3/4 teaspoon of baking powder 1/4 teaspoon of salt 4 eggs, room temperature 3/4 cup of sugar 1 teaspoon of vanilla 1 cup of tart red jelly Sift flour once and measure.  Combine baking powder, salt and eggs in bowl.  Beat with rotary beater, adding sugar gradually until mixture becomes thick and light colored.  Gradually fold in flour, then the vanilla.  Turn into 15 x 10 inch pan which has been lined with paper, then greased.  Bake in hot oven, 400 degrees, 13 minutes. Turn the cake out on cloth or towel, dusted with powder sugar.  Quickly remove paper and cut off crisp edges of cake.  Roll cake, rolling cloth up in cake.  Let cool about 10 minutes.  Unroll, spread cake with jelly and roll again, without rolling cloth up in cake.  Wrap in cloth.  Place on cake rack to finish cooling.

Fresh Blackberry Roll 3 cups of sifted flour 1 tablespoon of baking powder 3/4 teaspoon of salt 3 cups of blackberries - fresh picked 1 tablespoon of flour 3 tablespoons of melted butter 1/2 cup of shortening 1 to 1 1/4 cups of milk 5 teaspoons of sugar 1 1/4 cups of sugar, also. Start oven at 450 degrees or hot, and grease a long baking pan or dish.  Sift flour, baking powder, sugar and salt together in mining bowl.  Cut in shortening.  Stir in enough milk to make a soft dough.  Roll out the dough on a floured board to make a 12 x 16 rectangle, about 1/2 inch thick.  Wash and drain blackberries and mix with 1 1/4 cups of sugar and 1 tablespoon of flour.  Spread berries on rectangle and roll as compactly as possible.  Seal edges with fork, dipped in flour.  Put in baking pan an brush surface with melted butter.  Bake for 10 minutes, then reduce heat to 325 degrees or moderate and continue baking for 45 to 50 minutes.  Cut the roll in thick slices and serve warm, plain or with milk.  The recipe belonged to Miss Esther Murray, who said, "Here is a delicious blackberry roll and just in time for the blackberry season."  She added that you may also top the Blackberry roll with hard sauce.

Quick Apple Butter Recipe came from a recipe box of Lillian McGee circa 1959 1 cup cinnamon drops, candy 1 tablespoon strawberry kool aid 14 pints of apple sauce, rubbed through a seive 7 pints white sugar Mix all the above ingredients and bring to a boiling point.  Continue cooking 40 to 60 minutes.  For final seasoning add a few drops of cinnamon oil. Cook on top of stove in a big kettle.

Strawberry Jam - Hollidaysburg, Pa Recipe Wash and hull berries.  Measure - allow 3 cups sugar for each quart.  Mash fruit as it heats, bring to boiling: add sugar and cook until thick - not over 20 minutes.  Seal in hot, sterilized glasses.

Quick Apple Butter Recipe belongs to Mrs. Williams 9 cups of apples, run through a press 6 cups of sugar 1/2 cup of cinnamon drop candy 1/2 cup of vinegar Cook 20 minutes after stating to boil.  Seal while hot.

Baked Rhubarb Mrs. Oren Clevenger wrote this was her favorite family recipe.  4 cups rhubarb 1 egg 3/4 cup sugar 1/4 cup flour Mix together and put into baking dish, cover with topping below: 1/2 cup brown sugar 1/2 cup flour 1/2 teaspoon nutmeg 3 tablespoons butter Bake 40 minutes at 350 degrees. I know this isn't a jam or jelly recipe, but what else do you do with rhubarb.

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