Monday, August 24, 2015

Amish Recipe Series... Amish Raspberry Jam


Why are Amish schools different?

School for Old Order Amish and Mennonites is only a part of the learning necessary for preparation for the adult world. Children have formal schooling in one-room schools to 8th grade and then have a structured learning program supervised by their parents. Classes in the one-room Amish schools are conducted in English, and the children learn English when they go to school. The teachers are Amish and they have no more than an eighth grade education themselves. When the landmark United States Supreme Court decision of 1972 gave exemption for Amish and related groups from state compulsory attendance laws beyond the eighth grade, Chief Justice Burger wrote: “It is neither fair nor correct to suggest that the Amish are opposed to education beyond the eighth grade level. What this record shows is that they are opposed to conventional formal education of the type provided by a certified high school because it comes at the child's crucial adolescent period of religious development.”
Mennonites, on the other hand, have dozens of parochial elementary schools, more than 20 high schools, eleven colleges, and three seminaries sponsored by Mennonite groups in North America. Mennonite families choose whether to send their children to public or church-sponsored schools. Higher education became a vocational necessity as Mennonites left the farm. Missions and service opportunities also gave rise to the need for higher education.

Today's recipe... Remember... Disclaimer: The Amish don't always follow updated USDA canning methods, they follow methods passed down from generation to generation. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take no responsibility for them.

Amish Raspberry Jam
5 cup ground green tomatoes
4 cup sugar
6 oz raspberry jello
Place ground tomatoes and sugar in large kettle. Bring to a rolling boil and boil 10 minutes, stir constantly. Turn off heat and add jello. Stir well until dissolved and put into hot sterilized jars and seal. Cold pack 10 minutes.

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