Blackberry Jam

Gather the fruit in dry weather; allow half a pound of good brown sugar to every pound of fruit; boil the whole together gently for an hour, or till the blackberries are soft, stirring and mashing them well. Preserve it like any other jam, and it will be found very useful in families, particularly for children. It may be spread on bread instead of butter; and even when the blackberries are bought, it is cheaper than butter. In the country every family should preserve at least half a peck of blackberries.

Pear Marmalade

To six pounds of small pears take four pounds of sugar; put the pears into a saucepan with a little cold water; cover it, and set it over the fire until the fruit is soft, then put them into cold water; pare, quarter and core them; put to them three teacups of water, set them over the fire; roll the sugar fine, mash the fruit fine and smooth, put the sugar to it, stir it well together until it is thick like jelly; then put it into tumblers or jars, and when it is quite cold, secure it in the same way as jelly.

Orange Marmalade

Allow the same weight of lump sugar as of oranges; cut the oranges in half and take out the inside, removing the pips and skin that separates the quills, leaving only the juice and pulp. Wash the inside skin in a little water, and put it to your pulp; the rinds must be boiled about four hours in plenty of water, changing it once, or it will be too bitter; when sufficiently boiled, cut in small pieces. Next boil the pulp, juice and sugar together for half an hour, then put in the pieces of rind, and boil for four or five minutes.