Take 3/4 their weight of sugar to berries. Mash berries in kettle over fire, add 1 pt. currant juice to each 2 qts. of berries, cook until thickened, 40-45 m., stirring and skimming, add sugar hot, boil, put into glasses or seal in jars.
Allow 3/4 their weight of sugar to berries; cook in a little of the sugar, stirring, 20-30 m. Add remainder of sugar hot, cook 10-20 m., if necessary. Small berries may be used for jam.
Press the juice from 3 oranges and shave off the rind, being careful not to get any of the white part. Remove blossoms and stems from 5 lbs. gooseberries, seed 2 lbs. of raisins, and chop all together very fine. Add 3-4 lbs. sugar and the orange juice and cook slowly for an hour. Turn into jars or tumblers and when cold spread a layer of powdered sugar on top of glass and seal.
3 lbs. (3 1/2 qts.) of rhubarb in inch lengths
1 1/2 lb. (3 cups) sugar
5 1/2 lb. of figs or raisins, chopped juice of 1 lemon 1 cup water
Let rhubarb and sugar stand together over night, add other ingredients and cook slowly for about 3 hours.
6 lbs. (7 qts.) rhubarb in inch lengths
Cook rhubarb and sugar 1/2 - 3/4 of an hour, add pineapple, boil up, put into jars, seal.