Mix all ingredients in large pot; cook slowly over low heat, stirring until it boils. Cook until it sets (not too dry); seal in hot sterilized jars. Store in cool dry place. RETURN

Weigh and remove stems and blossom ends from berries; place in a preserving kettle, mashing a layer at a time. Cook slowly until soft (if necessary, add a little water to prevent sticking). Measure an equal weight of sugar into an ovenproof bowl. (Don't use more than five lbs of juice at a time.) Heat sugar in low oven (170°) until warm. Add sugar; quickly bring to a boil. Cook until thick enough (20 minutes or more), stirring. Seal in hot sterilized jars. Store in cool dry place. RETURN

Wipe and weigh quinces; peel, core and cut into ¼" slices, placing cut fruit into acidulated water (lemon juice added). Leave overnight in enameled, plastic, ceramic or glass bowl. Place in large kettle; bring to boil. Simmer very gently until quince is tender and has turned pink. Turn off heat; wait 10 minutes. Add sugar equal to original weight of quinces; bring to boil quickly. After 10-15 minutes, the quince should be transparent and the syrup at setting point. Seal in hot sterilized jars. Store in cool dry place. RETURN

Pick over berries; wash and drain. Measure an equal weight of sugar into an ovenproof bowl. (Don't use more than five lbs of berries at a time.) Heat sugar in low oven (170°) until warm. Place berries in a preserving kettle; mash. Heat slowly to boiling point; add sugar gradually. Cook slowly to desired thickness (approximately 45 minutes). Seal in hot sterilized jars. Store in cool dry place. RETURN

Remove seeds and stems from peppers; chop in food processor. Sprinkle with salt; let stand 3-4 hours. Drain well; place in large pan. Add next three ingredients; cook slowly 30 minutes. Remove lemon; add sugar. Cook slowly until thick as marmalade. Seal in hot sterilized jars. Store in cool dry place. Yields 3 pints. RETURN

Place rhubarb and citrus skin in large saucepan; cover with sugar. Wrap ginger in cheesecloth; insert in center of pan. Let stand overnight. Cook until sugar is melted; remove fruit. Cook syrup and ginger 30 minutes. Return fruit to pan; cook 10 minutes more, stirring, or until rhubarb soft. Seal in hot sterilized jars. Store in cool dry place. RETURN

Pick over fruit; wash and drain. Hull and slice berries; cut rhubarb into small pieces, approximately ¼ inch. (Proportions of fruit may vary.) Measure an equal weight of sugar into an ovenproof bowl. (Don't use more than five lbs of fruit at a time.) Heat sugar in low oven (170°) until warm. Place fruit in a preserving kettle; mash. Heat slowly to boiling point; add sugar gradually. Cook slowly to desired thickness (approximately 45 minutes). Seal in hot sterilized jars. Store in cool dry place. RETURN

Pick over currants; remove stems. Wash and drain. Place in a preserving kettle; mash. Cook slowly until currants whiten. Allow juice to drip through a double thickness of cheesecloth or a jelly bag (do not squeeze bag). Measure an equal weight of sugar into an ovenproof bowl. (Don't use more than five lbs of juice at a time.) Heat sugar in low oven (170°) until warm. Boil juice 5 minutes; add sugar. Boil five minutes more, or until two drops will hang from the edge of the spoon. Skim off foam. Seal in hot sterilized jars. Store in cool dry place. RETURN

Wipe quinces, removing stems and blossoms; cut into quarters. Remove seeds (do not peel). Place in a large kettle; add water nearly to top of fruit. Cover; cook slowly until quinces are soft. Mash; drain through a coarse sieve (do not squeeze). Allow juice to drip through a double thickness of cheesecloth or a jelly bag (do not squeeze bag). Measure an equal weight of sugar into an ovenproof bowl. (Don't use more than five lbs of juice at a time.) Heat sugar in low oven (170°) until warm. Return juice to boil, watching carefully. Boil juice 20 minutes; add sugar. Boil five minutes more, or until two drops will hang from the edge of the spoon. Skim off foam. Seal in hot sterilized jars. Store in cool dry place. RETURN

Pick over grapes, removing stems; wash. Place in large kettle one layer at a time, mashing as you add. Boil 30 minutes, mashing until almost all are squashed. Allow juice to drip through a double thickness of cheesecloth or a jelly bag; do not squeeze bag. Measure an equal weight of sugar into an ovenproof bowl. (Don't use more than five lbs of juice at a time.) Bring juice to a boil for five minutes while heating sugar in low oven (170°) until warm. Add sugar to juice; stir until dissolved. Return to boil, watching carefully. Boil three minutes or until two drops will hang from the edge of the spoon. Skim off foam. Seal in hot sterilized jars. Store in cool dry place. RETURN