BLUEBERRY-APPLE JAM

When winter winds howl, bring out a jar of this jam at breakfast....very nice with pancakes and waffles.

6 cups sugar
1/2 cup water
2 teaspoons lemon juice
4 cups blueberries (2 pints)
3 large apples, peeled, cored and chopped (1 lb.)

Combine sugar, water and lemon juice in a heavy pot. Heat to boiling. Stir in blueberries and apple. Cook, stirring constantly, until jam tests for set, about 15 minutes. Seal in hot sterilized jars.

Yield: 8 8-oz. jars

"There was a young man of Calcutta Who had a most terrible stutter. He said, "Pass the ham, And the j...j...j...jam, And the b...b...b...b...b...b....butter."~Anon

BLUEBERRY JAM

Spread it on French Toast or top vanilla ice cream with it...either way...you'll be glad you did!

6 cups blueberries (3 pints)
1 lemon, rind and juice
7 cups sugar

Combine all ingredients in heavy pot. Heat VERY SLOWLY to a boil, mashing some of the berries with the back of a wooden spoon to make more juice.

Boil rapidly until jam tests for set, about 5 minutes. Seal in hot sterilized 8-oz. jars.

Yield: 6 8-oz. jars

Jean Baudrillard: "Terror is as much a part of the concept of truth as runniness is of the concept of jam. We wouldn't like jam if it didn't, by its very nature, ooze. We wouldn't like truth if it wasn't sticky, if, from time to time, it didn't ooze blood."