It is not generally known, that boiling fruit a long time, and skimming it well, without the sugar, and without a cover to the preserving-pan, is a very economical and excellent way - economical, because the bulk of the scum rises from the fruit, and not from the sugar, if the latter is good; and boiling it without a cover, allows the evaporation of all the watery particles therefrom; the preserves keep firm, and well flavoured. The proportions are, three-quarters of a pound of sugar to a pound of fruit. Jam made in this way, of currants, strawberries, raspberries, or gooseberries, is excellent.