Rhubarb Jam

Mrs. T. W. Anderson.

Cut into pieces about an inch long, put a pound of sugar to every pound of rhubarb, and leave till morning; pour the syrup from it and boil till thickens; then add the rhubarb and boil gently fifteen minutes; put up as you do currant jelly in tumblers ; it will keep good a year.

Gooseberry Jam

Take what quantity you please of red rough ripe gooseberries, take half this quantity of lump sugar, break them well, and boil them together for half an hour, or more, if necessary. Put into pots and cover with papers.

Grape Jam

Mrs. S. W. Cheever, Ottawa, 111. Take your grapes, separate the skin from the pulp, keeping them in separate dishes, put the pulps in your preserving kettle with a teacup of water; when thoroughly heated, run them through a colander to separate the seeds ; then put your skins with them and weigh; to each pound of fruit, put three fourths of a pound of sugar; add merely water enough to keep from burning; cook slowly three-fourths of an hour. This is a delicious jam, and worth the trouble.

Blackberry Jam

M. A. T. To each pound of fruit add three-fourths of a pound of sugar; mash each separately; then put together and boil from one-half to three-fourths of an hour.

Raspberry Jam

To five or six pounds of 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 about one quart of currant juice (a little less will do) and boil gently until it jellies upon a cold plate; then put into small jars ; cover with brandy paper, and tie a thick white paper over them. Keep in a dark, dry and cool, place.

Quince Jam

Mrs. P. B. Ayer. Boil your fruit in as little water as possible, until soft enough to break easily; pour off all the water and rub with a spoon until entirely smooth. To one pound of the quince add ten ounces of brown sugar, and boil twenty minutes, stirring often.

Pine-Apple Jam

Mrs. P. B. Ayer.

Grate your pine-apple; to one pound of the apple add three-fourths of a pound of loaf sugar; boil ten minutes.