From my files. I hand this out when I teach classes.: FRUIT SYRUPS I use this all the time with great results. Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency. To Prepare Fruit Puree: Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve. SYRUPS MADE WITH PUREE 4 cups puree 4 cups sugar 1/2 package or less powdered pectin (if desired) 3 or 4 Tbsp lemon juice (if desired) 1. Mix puree, sugar, pectin and lemon juice. 2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F). 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and cool. 6. Check lids, label, and store in cool, dry place. To Prepare Fruit Juice: Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain. SYRUPS MADE WITH JUICE 4 cups juice 4 cups sugar 1/4 cup lemon juice (if desired) 1/2 package or less powdered pectin (if desired) 1. Mix juice, sugar, lemon juice and pectin. 2. Bring to boil and boil 2 minutes. 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and let cool. 6. Check lids, labels, and store in cool, dry place.

While not from Grandma, these are two that I enjoy making and everyone enjoys eating. Posted by: Linda_Lou on the Harvest Forum Sweet Pickle Chunks Pour boiling water over 24 pickling cukes for 4 days  each day. On 5th day, drain. Cut cukes in chunks and add this syrup after bringing to a boil. 8 cups sugar 4 cups cider vinegar 5% acidity 3 1/2 tsp. pickling and canning salt 2 Tbsp. pickling spices, tied in a bag Drain and heat syrup each day for 2 more days. On 4th day, pack pickles into jars, seal with lid. Process in water bath canner for 10 minutes. The hollow ones are just how the cucumbers were. You can tell if they are hollow by putting them in water. If they float, they are hollow. They still taste fine. Add pickle crisp if desired. Sweet Stickles 5 lbs. large and whitened overgrown regular slicing cucumbers ½ c pickling lime 3 3/4 cup sugar 2¼ t celery seed 3 c white vinegar 2¼ t canning salt Peel and seed cucumbers. Cut into 2"- 3" sticks. Mix lime with 2 quarts of water, add the cucumber sticks and soak overnight. Rinse and drain 3 times in cold water. Soak in fresh cold water 3  4 hours. Drain. Combine remaining ingredients and bring to a boil. Add cucumber sticks and let stand overnight. Simmer, covered, 30 minutes until cucumbers and clear. Stir frequently. Pack into hot jars, seal and process for 10 minutes in a boiling water bath. Makes 4 pints Linda

Thanks guy/gals! That pepper relish and the cantaloup sounds yummy! Here's what I have, now mind these are OLD recipes so they aren't written in cookbook format: Yellow cantaloupes or musk- Sugar melonsWater Select the large yellow variety of cantaloupe or the old-fashioned muskmelons when they are beginning to turn a little yellow in ripening. Peel the thin outer rind, and cut a very thin slice next the seeds; cut the sections in pieces one inch thick, and put them into a preserving pan with six pounds of sugar to ten pounds of fruit. Add one-half gallon of water, cover and boil until the melon becomes clear and transparent. Remove the cover and boil until the syrup is thick. Seal in jars. ====================================== Spiced Fruits: To eight pounds of fruit allow four pounds of sugar, one pint of good vinegar, one table-spoonful of ground cinnamon, one tablespoonful of ground allspice, one tablespoonful of ground ginger, one teaspoonful of ground mace, one teaspoonful of ground cloves, one tablespoonful of grated nutmeg and six crushed bay leaves; mix the spices, put them in four muslin bags and tie them loosely. Boil the sugar and the vinegar for five minutes, add the spices and the fruit and cook until the fruit is tender. Soft fruit must not remain long on the fire. Remove from the fire and cool. Next morning lift the fruit with a skimmer and put it into glass or stone jars. Boil the syrup, pour it over the fruit and let cool; do this for nine mornings. This recipe will answer for pears, peaches, apples, currants, apricots, watermelon rind, citron melon and cantaloupes. Rather than doing it for nine mornings, I would process it hot in the waterbath for whatever time your cookbook says to do the particular fruits, LOL! ====================================== Here's one that sounds more modern! CANTALOUPE OR MUSKMELON PRESERVES The melons should be ripe but firm. The rind is removed and the firm pulp is cut into pieces of desired size and shape. The prepared material is weighed and ~ pound of sugar is allowed for each pound of melon. The melon and sugar are packed in alternate layers and allowed to stand for 24 hours. At the end of this period the juice from one small lemon per pound of melon is added and the materials are set over a slow fire. Slow boiling is maintained until the syrup sheets or flakes from the stirring spoon. The hot preserve is filled into clean jars and is processed in the water bath for 2 or 3 minutes. Steph

Here's a buttermilk cornbread recipe. Hope it's similar to what you were looking for: SPIDER CORN BREAD 1 1/2 cups cornmeqal 1/3 cup flour 1/4 cup sugar 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk 2 eggs, well beaten 2 cups milk, divided 2 TBL butter combine cornmeal, flour, sugar, baking soda & salt in a large bowl. Add the buttermilk, eggs & 1 cup of the milk. Beat with a spoon until smooth. Melt the butter in a 9" heavy skillet. When the skillet is hot, pour in the batter. Pour the remaining 1 cup milk over this. Bake in a preheated 350° oven for about 50 minutes or until lightly browned. cut into wedges & serve.~~Hancock Community Collection