Rhubarb Jam

6 Pounds of Rhubarb.

6 Pounds of Syrup (3 Pounds Corn Syrup to 3 Pounds Sugar) 2 Ounces of Root Ginger.

Peel rhubarb and weigh after peeling; cut in pieces about two inches long and put in a preserving kettle with the syrup and the ginger, which must be bruised and tied in a muslin bag. Leave this for three days, stirring gently each day to dissolve the sugar. Strain the liquor from the fruit the third day, boil and pour the syrup over the fruit while hot. Let it stand again for three days without stirring, then pour all into a preserving kettle, taking the ginger bag out; boil from half to three-quarters of an hour after it comes to a boil. Pour into clean, dry jars and cover.

Grape Jam

1 Pound of Unripe Grapes 3/4 Pound of Syrup (Equal Weight Com Syrup and Sugar) Regulate Quantity by this Scale.

Stem and wash the fruit, put in a preserving kettle over gentle heat till the juice begins to come from the grapes, then add the syrup and stir till it melts; bring to a boil and boil fast until a little will jelly when allowed to get cold. Put into clean, dry, warm jars and cover.

Apple Jam

4 Pounds of Apples.

4 Pounds of Syrup (Equal Weights of.

Corn Syrup and Sugar) 2 Lemons.

3/4 Ounce of Ground Ginger 6 Cloves 1 Wineglassful of Brandy or Whiskey.

Peel and core the apples and slice them; place in a preserving kettle with the syrup, the rind and juice of the lemons, the ginger and cloves. Boil from one and a half to two hours. Five minutes before taking off add the liquor. Put in a stone jar and cover down. The spirit is not necessary unless the jam is to be kept long.

A Cheap And Excellent Jam Of Apple And Lemon

1 Pound of Apples 3/4 Pound of Syrup (Equal Weights of Corn Syrup and Sugar) 1 Lemon Any Quantity in Above Proportion.

Stew the apples until they become a pulp, then add the syrup. Grate the lemon rind, adding it and the juice to the apple pulp. Cook gently for forty-five minutes. The apples must be good cookers.

Apple Jam

1 Pound of Apples 3/4 Pound of Syrup (Equal Weights of Corn Syrup and Sugar) 1 Lemon.

Place the apples in a jar standing in a saucepan of water, and stew until the apples are tender. Grate the lemon peel; add the syrup and lemon peel to the apples and boil gently until thick, then add the lemon juice and boil up again. Put the jam into jars in the usual manner.

Gooseberry Cheese

6 Pounds Gooseberries 3/4 Pound of Syrup (Equal Weight Com Corn Syrup and Sugar)

Wash and pick the gooseberries. Put in large pan with about a teacupful of water, just enough to keep them from sticking; stir occasionally and cook till quite soft. Rub through a sieve, measure and weigh the pulp, replace in a clean pan and pour the syrup over it. Boil about forty minutes until a little tried in a saucer will set quite firmly; put into small pots and cover. Conserves in which skin and seeds are rejected are most wholesome for children as a spread.

Spiced Apples

Peel the apples thinly and core. Have ready a boiling syrup made of equal weights of corn syrup and sugar; add one-half ounce of ground cinnamon, ground allspice or cloves. Put the apples in the boiling syrup and cook gently until soft. Place in a jar, pour the syrup over and cover down at once.