<p><i>108 Jam Recipes</i></p> <p>Samples:</p> <p>1 <br />11 Minute Strawberry Jam <br />5 c Strawberries<br />5 c Sugar<br />Put the strawberries in a pan. Add 1 cup of sugar. Bring to a boil and boil for 4 minutes. Add the second cup of sugar and boil again for 4 minutes. Then add the third cup of sugar and boil for 3 minutes. Remove from stove, cool, stir occasionally<br /> <br />2<br />Eggplant Jam <br />3 md Eggplants (3 lb total)<br />Salt<br />7 tb Oil, olive<br />3 Garlic cloves; minced<br />2 ts Paprika, sweet<br />1 1/2 ts Pepper, Cayenne or<br />1/8 ts Harissa<br />Pepper; freshly ground<br />3 -to 4 tb Lemon juice, fresh<br />1 tb Parsley; chopped<br />3 Lemon wedges or<br />3 Tomato wedges<br />Preheat the oven to 375 degrees. Cut the stems off the eggplants. Using a vegetable peeler or a sharp knife, peel the skin in 1/2 inch wide strips vertically down each eggplant so you get a striped effect. Slice each eggplant horizontally into 1/2 inch slices. Place in a colander and salt each slice. Let stand 30 minutes, then rinse well and pat dry with paper towels. <br />Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the eggplant slices with 2 tablespoons oil and place in a single layer on the baking sheet. Bake for 20 to 30 minutes, turning occasionally, until the slices are light golden brown on both sides. <br />Transfer the eggplant to a bowl and, using a fork or potato masher, mash with the garlic, paprika, cumin, water and cayenne. Season to