We Be Jammin'

Dandelion Marmalade
Makes 3 pints, or 6 half pints
3 oranges
1 lemon
1 cup dandelion flowers - no stems
3 tbs Ball Real Fruit Pectin - low sugar
2 1/2 cups sugar
2 1/4 cups water

Peel oranges and lemon. Chop rind into small pieces. Add water and peel in a large pot and bring to a boil. Simmer 20 minutes.

Chop oranges and lemon into small pieces. Remove any remaining rind and seeds. Add to rind mixture. Cook 15 minutes.

Mix pectin and 1/2 cup sugar

Add pectic/sugar mixture and dandelion flowers to citrus mixture. Cook until boiling, stirring often.

Add remaining sugar, stirring constantly. Return to full boil 1 minute, stirring constantly.

Ladle into hot sterilized jars and process 10 minutes in a water bath canner.

Very Berry Cherry Preserves
Makes 2 pints or 4 half pints
1/4 cup pitted black cherries
1/2 cup mulberries (or blackberries)
1 cup crushed strawberries
2 1/4 cup blueberries
4 cups sugar
6 tbs Ball Real Fruit Pectic - Classic Pectin

Crush all fruit together, add to pot and slowly add pectin. Bring to a full boil that you can't stir down.
Lower heat and add all sugar at once.
Return to a full boil and boil for 1 minute.
Test by using the spoon method. (if the jelly sticks to the spoon and doesn't run off, it's ready)
Ladle into hot jars and process 10 minutes in a water bath canner.