Peach And Pineapple Jam

Ten lbs peaches, 6 lbs sugar, 1 pineapple shredded. Boil 2 hours.

Peach And Pineapple Preserves

Five lbs ripe peaches, 1 can pineapple, 3/4 lb sugar. Add sugar and boil. Add juice of pineapple, boil again, then add pineapple, cut fine. Boil until thick. Put in glasses and cover top with wax.

Currant Jelly (Uncooked)

Take equal parts sugar and juice. Mix well and set in the sun.

Apricot And Pineapple Jam

Nine lbs apricots, 9 lbs sugar, 3 lbs shredded pineapple. Let sugar stand on pineapple over night. Pare and stone apricots. Mix well together and boil 1 1/2 hours.

Apricot And Pineapple Jam

To 5 lbs peeled apricots use 1 pineapple. Allow 3/4 lb sugar to 1 lb fruit. Cut apricots in halves, add sugar and mix well before setting on the stove. Cook from 40 to 45 minutes, stirring constantly. Cook pineapple with same proportions of sugar for 1/2 hour. Mix with the cooked apricots and remove from fire. Must be kept air tight.

Isabella Grape Jelly

Take small bunches of grapes. Use a little water to keep from scorching, and mash grapes while they are boiling. Boil 20 minutes and work through a colander, then through a coarse sieve. Allow 1 cup sugar to 1 cup grapes. Boil 15 minutes.

Blackberry And Plum Jelly

Four lbs blackberries, 1 lb damson plums, crush while simmering. Strain and allow 1 pint sugar to 1 pint juice. Boil 20 or 30 minutes. Very ripe berries can be used as the plums give necessary acidity.