Currant jam

Three-quarters of a lb. of white sugar to every pound of fruit.

Let the fruit be very ripe, remove from the stalks with a silver fork; dissolve the sugar over the fire, then put in the currants and boil for 1/2 hour, stirring and skimming all the time. Put into jars and cover air-tight.

Raspberry Jam

Allow 1 lb. white sugar to 1 lb. fruit, and 1/2 cup red currant juice.

Directly this fruit is purchased preserve it; if allowed to stand the jam and the flavor will not be so good; place in preserving-pan and allow to boil for 1/2 hour. Be particular to skim well, as this will make the jam nice and clear. When done, place in pots and cover in the usual manner.

Gooseberry Jam

Some fine full-grown, unripe gooseberries, their weight in sugar; to 1 pint of liquor allow 1 lb. of sugar.

Cut, and pick out the seeds of the gooseberries; put them into a pan of water, green, and put them into a sieve to drain; beat them in a marble mortar, with their weight in sugar. Boil a quart of them to a mash in a quart of water; squeeze, and add to the liquor sugar in the above proportions; then boil and skim it, put in your green gooseberries, and having boiled them till very thick, clear, and of a nice green, put them into bottles.

Damson Jam

Equal quantities of fruit and jelly.

Choose the fruit without blemish; remove the stones from the fruit, and put it and the sugar into your preserving-pan; stir slowly until the sugar is melted, and remove all scum. After the jam has begun to simmer, allow it to boil for an hour. It is necessary to stir diligently, or the jam will burn. When done, pot in the usual way.

Green Grape Jam

To 1 lb. grapes allow 3/4 lb. sugar.

Pick the grapes carefully and reject any that are injured; wash them. Put the grapes into a preserving-pan, then a layer of sugar, then a layer of grapes. Boil on a moderate fire, stirring it all the time to prevent its burning, and as the grape stones rise take them out with a spoon, so that by the time the fruit is sufficiently boiled- about 1 hour-the stones will all have been taken out. Put into jars and cover in the usual way.

Blackberry Jam

To every lb. of picked fruit allow 1 lb. loaf sugar and 1/4 lb. apples peeled and cored and cut quite small. Boil the fruit for 10 minutes, add the sugar, boil, stir and remove all scum. It will take from 1/2 to 3/4 of an hour.

Strawberry Jam

To 1 lb. fruit allow 3/4 lb. or 1 lb. sugar; to 4 lbs. strawberries add 1 pint red currant juice.

Put the currant juice and strawberries on to boil for 30 minutes, and stir carefully all the time; then put in the sugar and boil up very quickly for 20 or 25 minutes, removing any scum that arises; put into your jars, covering airtight. If a pound of sugar is used there will be more jelly.

Quince Jam

To 1 lb. quinces allow 3/4 lb. sugar.

Peel and quarter the quinces, leaving the seeds in, as they readily impart their mucilage to the water and thus thicken the syrup. Put the fruit and sugar into a preserving-pan, and 1/2 teacupful water to moisten the bottom of the pan; stir the fruit and sugar frequently, and when it boils keep it boiling rapidly until the fruit is soft and of a clear red color. It will take about an hour, reckoning from the first boiling-up. Put into jam pots, and cover when cold.

Apple Jam

Allow to every pound of pared and cored fruit 3/4 lb. white sugar, the rind of 1 lemon, and juice of 1/2 lemon.

Having peeled and cored the apples, weigh them, and slice them very thin. Place in a stone jar and surround with boiling water; allow them to boil until tender; when tender place in a preserving-pan, add the sugar, grated lemon and juice. Boil slowly 1/2 hour from the time it begins to simmer, remove the scum, and put into jars and cover in the usual manner.