Fig And Rhubarb Jam

4 Ibs. rhubarb 3 lbs. sugar 2 lemons.

1 lb. figs.

1/4 pint (1/2 cup) water.

Wash and dry the rhubarb and figs and cut them into small pieces; put them into an earthenware jar or casserole, add the sugar, the strained lemon juice, and the water. Simmer for forty minutes. Seal in jars.

This excellent preserve keeps well.

Apple Jam

Apples Sugar.

Water Lemon.

Peel, quarter, and core the apples, then put them into an earthenware pan with enough water to cover and the rind and strained juice of the lemon.

Bring them to the boiling point, stir the whole round, take out the apples, and set them to cool. When cold, put the apples into a thin syrup made of half a pound of sugar to every pound of fruit, and enough water to dissolve the sugar; allow them to boil for ten minutes, keeping it all well skimmed.

Remove the pan and let the whole cool, then set the pan over the fire and let it all simmer carefully until the fruit looks quite clear. When cool, put into jars and cover.

Green-Gage Jam

Green-gages Lump sugar.

Water.

Stone the green-gages, and add some of the kernels to the fruit. Allow six pounds of lump sugar and one quart of water to every six pounds of green-gages, weighed after stoning. Heat the sugar on a baking sheet in the oven, then add it to the water and allow to boil for eight minutes, then add the fruit, and boil gently in a casserole for three-quarters of an hour. Pour into glass jars and seal.

Raspberry Jam

Raspberries.

Sugar.

Take equal quantities of raspberries and sugar. The raspberries must be ripe and dry. Put them into a casserole and then place them in a hot oven; put the sugar on a baking sheet and put it also in a hot oven.

When quite hot and beginning to run, take it out and stir it among the raspberries until all the sugar is dissolved; let the preserve remain in the oven for fifteen minutes, then take it out and pour into jars.

This preserve is excellent both in flavor and color, and will keep for one year.