Dried Apricot Jam

1 lb. dried apricots, 3 pts. water, 2 1/2 lbs. sugar. Soak the apricots in water for 2 days, then boil together till quite tender. Set aside till next day, and boil with the sugar for 1 hr. A few chopped almonds are an improvement. Mrs. Edgar Wilkinson, Palos, 111.

Blackberry Jam

To each lb. of fruit add 3/4 lb. sugar, Mash each separately, then put together and boil- 1/4 to 3/4 hr. - Mrs. C. C. Chauncy, Mt. Prospect, 111.

Gooseberry Jam

Put a little water on the berries and cook until tender, then add about the same of sugar as berries, and cook 2 or 3 minutes. - Mrs. Conklin, 914 N. 5th Ave., May wood, 111.

Grape Jam

Remove grapes from stems, measure 1 cup,, then wash them and press pulp from skins. Boil pulp until it will separate from seeds. Rub through a sieve. Add skins to pulp and boil 3 minutes; then add 1/2 cup sugar and boil gently until thickened, perhaps 15 minutes. Pour into sterilized glasses or jars.

When cold cover with paraffine. - Mrs. A. L. Lansing, Flossmore, 111.

Raspberry Jam

To 5 or 6 lbs. fine, red raspberries (not too ripe), add an equal quantity of the finest quality of white sugar; Mash the whole well in a preserving kettle, add 1 qt. currant juice and boil gently until it jellies upon a cold plate, then put into small jars, cover with brandied paper, and tie a thick white paper over them. Keep in a dark, dry, and cool place. - Mrs. E. L. Matthews, Chicago Heights, 111.

Rhubarb Jam

Cut rhubarb in 1-inch pieces and to 1 lb. rhubarb allow 3/4 lb. of granulated sugar, sprinkling it over the rhubarb, and let it remain all night. In the morning drain off the liquid and boil till quite thick, then add rhubarb, and cook 15 min-, utes. Keep in glass same as jelly, also use gallon stone jars, and it keeps all winter. - Mrs. L. E. Mason, Oak Glen, 111.