Using a potato masher, mash berries until fairly smooth.

Measure 5 cups berries into a medium-size heavy saucepan.

Stir in pectin and butter, if using.

Bring to a full boil, stirring constantly.

Add sugar and return to boil, stirring constantly.

Boil hard for 1 minute.

Ladle jam into clean jars and process for 10 minutes in boiling-water bath.

Mash berries, using a potato masher, until fairly smooth.

Measure out 5 cups berries.

Pour into a medium-size heavy saucepan.

Stir in pectin and bring to a full rolling boil, stirring constantly.

Add sugar and return to boil, stirring constantly.

Boil hard for 1 minute.

Ladle into clean jars and process for 10 minutes in boiling-water bath.

In a medium heavy saucepan, combine blackberries, sugar, molasses, and 3 tablespoons orange juice.

Simmer for 5 minutes, uncovered, stirring often.

Combine remaining ¼ cup orange juice with cornstarch.

Stir into blackberry mixture.

Cook and stir until thickened.

Cool, then store in refrigerator for up to 2 weeks.

Chop tomatoes into small pieces.

Measure 3½ cups tomatoes into medium saucepan.

Bring to a boil, stirring often.

Simmer tomatoes for 10 minutes, stirring often.

Stir in lemon juice and basil.

Stir in pectin and bring to a full rolling boil, stirring constantly.

Add sugar and return to boil.

Boil hard for 1 minute.

Ladle into clean jars and process for 10 minutes in boiling-water bath.

In a medium-size heavy saucepan, combine carrots, pears, pineapple, lemon juice, and cinnamon.

Bring to a boil over medium heat.

Simmer for 20 minutes, stirring often.

Remove from heat.

Sprinkle pectin over mixture and stir until dissolved.

Bring mixture to a boil, stirring constantly.

Add sugar.

Bring to a full boil and boil hard for 1 minute.

Remove from heat and stir in vanilla.

Ladle into clean jars and process for 10 minutes in boiling-water bath.

In a medium saucepan, bring zucchini to a boil.

Continue boiling for 20 minutes.

Add sugar and boil for 6 minutes.

Add lemon juice, pineapple, and Jell-O.

Boil for 10 more minutes.

Ladle into clean jars and process for 10 minutes in boiling-water bath.

Peel, pit, and chop plums.

Combine plums and water in medium saucepan.

Bring to a boil and simmer for 5 minutes.

Measure 6 cups cooked plums and return to saucepan.

Any excess plums can be pureed and used for baby food, eaten with yogurt, or frozen for later use.

Add sugar to plums and bring to a boil, stirring constantly.

Stir in pectin.

Return to full boil and boil hard for 1 minute.

Remove from heat and stir in pepper.

Ladle into clean jars and process for 10 minutes in boiling-water bath.

Peel, core, and finely chop pears.

Measure 8 cups pears into medium saucepan.

Add sugar, honey, and lemon juice.

Bring to a boil, stirring often.

Stir in rosemary and simmer for 20–25 minutes until mixture is slightly thickened.

Ladle into clean jars and process for 10 minutes in boiling-water bath.

Bring to a boil and continue boiling for 6–8 minutes.

Stir in lemon juice and Jell-O.

Boil for 6 more minutes.

Ladle into clean jars and process for 10 minutes in boiling-water bath.

In a medium saucepan, combine pomegranate juice and lemon juice.

Sprinkle pectin over juice and stir to dissolve.

Bring to a boil, stirring often.

Add sugar.

Return to a boil and boil hard for 1 minute.

Ladle jelly into clean jars and process for 10 minutes in boiling-water bath.