Many fruits and vegetables can be preserved for a year or more by turning them into jams, jellies, chutneys, etc. The initial cooking kills any bacteria in the food, and pectin, sugar, and vinegar helps to keep further bacteria from growing.
     After cooking, the food should be stored in sterilized glass jars with metal lids. The jars should be cleaned and then sterilized by boiling them in water. If you put the jars into water and then bring the water to a boil, the jars are less likely to crack while heating. Food should be placed in the jars while both the jars and the food are hot.
     As an additional precaution, you can also immerse the sealed jars in a hot water bath. Place a folded piece of cloth in the bottom of the cooking pot (this will insulate the jars to the bottom of the pot doesn't act like a stove top burner). Place the jars inside the pot, and fill the pot with water so the tops of the jars will be covered with and inch of water. Boil for about 5 minutes.
     An additional seal can be placed on jellies and jams with candle wax. If you can find clean paper, cut it to fit the top of the jars, and soak it in limejuice. Place the disc over the cooling jelly. Then pour melted wax over the disc. If you cannot find clean paper to use, make an initial seal of wax when the jelly is cool. After the first wax seal cools, pour a second layer of wax over its top. Do not use a hot water bath if you've used this wax sealing method. the hot water will melt the wax and you will have some nice fruit scented candles.
     When cooking jellies and jams, you want just enough of the water to boil out. Too much water, and the jelly will ferment. Too little water, and the jelly will become a hard candy when cooled. The point when the jelly has turned to jelly is called the settling point. When the jelly mixture begins to thicken while cooking, you can test for the settling point by dipping a spoonful of the mixture in some water. if the mixture stays together, the settling point has been reached. If the mixture dissolves and spreads out, it needs more cooking time.
     The following recipes are meant for village use. Since most villages don't have measuring cups, etc., the recipes use locally available measuring devices. One  small drinking cup is about equal to one fluid cup or about 250 ml. One Fanta bottle holds about 330ml or about 12 oz.

Clean and finely chop the Ginger
Wash, and peel the papaya. Remove the seeds, and chop or mash the papaya.
Combine all ingredients in a cooking pot.
Bring the contents to a boil and boil until the settling point is reached.
Pour into warm sterile jars.

Wash and remove the stems and any blemishes from the tomatoes.
Boil a pot of water. Dip the tomatoes into the boiled water, than into a pot o cold water. Peel off the tomato skin.
Chop the tomatoes. Do not discard the seeds. The jelly around the tomato will help to form the jam.
Place all ingredients except margarine into a cooking pot, and gently cook until sugar dissolves. Then, bring to a boil and boil until settling point is reached.
Add Margarine and stir.
Pour into warm, sterile jars.

Wash and finely chop the cashew fruit.
Place all ingredients together into the cooking pot and cook slowly until the sugar dissolves.
After the sugar has dissolved, bring to a boil and cook until the settling point has been reached.
Pour into warm sterile jars.

Wash, peel and chop the mangoes.
Combine all of the ingredients into a cooking pot and slowly cook the contents until the sugar has dissolved.
After the sugar has dissolved, boil the mixture until the settling point has been reached.
After the settling point has been reached, mix in the margarine and store in warm cool jars.

Peel, clean and pound peppers and onions into a fine paste.
Mix with other ingredients into a cooking pot and bring to a boil.
Allow the mixture to simmer for 20 minutes.
Pour into clean warm jars.

Wash, peel, and slice mangoes into cubes.
Peel and dice onions.
Clean and chop peppers.
Combine all ingredients in a cooking pot and bring to a boil.
Allow contents to simmer until the mixture becomes thick.
Pour into clean warm jars.

Clean and finely chop peppers and onions.
Combine all ingredients in a cooking pot and bring to a boil.
Reduce heat and simmer contents until it becomes thick.
Pour into clean warm jars.

Wash and chop the tomatoes.
Peel and finely chop the garlic and onion.
Sauté the onion and ½ of the garlic in the cooking oil.
Mix in the chopped tomatoes and slowly bring mixture to a boil.
As the mixture cooks, the tomatoes will break down into a juicy sauce. At this point, add the oregano, basil, leafy greens, and the remaining garlic. Continue to simmer the mixture for a few minutes.
Add the tomato paste and continue to cook until the mix reaches a good thickness.
Pour into warm clean jars.

Peel and mash bananas.
Combine ingredients in a cooking pot and bring to a boil.
Continue to boil until the settling point has been reached.
Pour into clean and sterile jars.

Clean and dice the pumpkin.
For 2 parts of pumpkin use 1 part of sugar.
Peel and cut lemons and oranges.
Combine the fruits and pumpkin and cover with the sugar.
Cover the mixture and let stand over night. The next day, mix well and cook until the settling point is reached and the pumpkin is clear.
Store in warm, clean jars.

 Mash together the pumpkin and lemon meat in a cooking pot.
Combine pumpkin and sugar.  For every cup of pumpkin, add ¾ cup of sugar. Pumpkin is low acid, so you need to use this much sugar to prevent bacteria growth.
Add the salt and spices. Mix and let stand overnight, covered.
The next morning, boil slowly, stirring well.
Pour into clean, warm jars. Fill to ½ inch of the top.
Seal lid tightly and process in a hot water bath for 5 minutes.

Wash and chop tomatoes.
Chop flowers. If you are using dried flowers, crumble the flowers and then cover with water.
Combine all ingredients in a cooking pot and cook slowly until the sugar is dissolved. Then boil rapidly until the settling point is reached.
Store in clean warm jars.