Making jam is an easy way to preserve luscious globalfruit. (NAPSA)—Creative cooks are finding that the most delicious jams and preserves mingle theflavors of locally grown fruit with exotic flavors from international markets. For example, Raspberry Mango Preserves combine juicy local rasp- berries with fragrant mangoes from Mexico. Or blend sweet Michigan cherries with coconut from the South Pacific in Cherry Coconut Jam for a new taste. And Pineapple Carrot Marmalade features home- erown carrots with sweet Hawaiian pineapple. The ideas are endless with any flavors you enjoy. No matter what the flavor, fresh preserving is easier than ever. New, improved no-cook fruit pectin from Ball helps you prepare jams and jellies in under 30 minutes. And stylish new Ball Collection Elite jars are so attractive, it’s easy to share fresh preserves as cifts. To get started, try this flavorful jam with fruits from near andfar: Peach-Papaya Jam 2’ cups diced, peeled and pitted peaches 2 cups diced, peeled and seeded papaya of Cups sugar “4 cup lemon juice 2 pouches(3 ounceseach) Ball Liquid Pectin Prepare Ball Collection Elite platinum fresh preserving jars and lids according to the manufacturer’s instructions. Lightly crush peaches and papaya. Combine with sugar and lemon juice in a large saucepot. Bring mixture to a hard boil over medium-high heat. Stir in liquid pectin. Bring mixture to a rolling boil. Boil hard 1 minute. Remove from heat. Skim foam if necessary. Carefully ladle hot jam into hot jars, leaving %-inch head- space. Wipe rim and threadsof jar with a clean, dampcloth. Place lid on jar with sealing compoundnext to glass. Screw band down until resistance is met, then increase to finger- tip-tight. Process 10 minutes in a boiling-water canner. Yield: about six 8-ouncejars For more recipes and tips, visit Ball’s new Web site at www.freshpreserving.com.
