Rhubarb Jam

Cut off ends and remove strings of skin, but do not completely peel the fruit. Cut in inch slices, measure and cover with an equal quantity of sugar. Let stand several hours; then cook about 30 minutes after the boiling point is reached; then allow to simmer gently for 30 minutes more. For each 5 pounds of fruit add the grated rind and juice of a lemon and 1/4 pound of blanched sliced almonds.

Sunshine Strawberries

Put into the preserving kettle, in layers, as many pounds of sugar as hulled, washed and drained strawberries. When the juice is drawn out a little set over the fire to cook 20 minutes after boiling point is reached. Turn the berries into agate pans or earthenware plates, cover with panes of glass and set in the sun. Let stand 2 days, stirring 2 or 3 times each day. Store without reheating in jars or glasses. The time of cooking may be cut down to 10 minutes if the fruit is to be left in the sun a day or two longer.

Strawberry Jam

Wash and hull berries; allow 3/4 pound of sugar for each pound of hulled berries. Place berries in a kettle and mash. Place over a slow fire and cook slowly, stirring and mashing fruit until it is thoroughly cooked. Then add sugar and cook very slowly until mixture is thick. Watch carefully and stir frequently to avoid burning. An asbestos mat under the kettle will lessen the chance of burning. It is never advisable to make a quantity of jam at any one time. Even if you have a quantity of berries needing immediate attention it will be found much easier to make the jam in small amounts. Several small kettles of fruit can be cooked at once more quickly and with much better results than cooked in one large utensil.

Raisin And Apple Conserve

4 cups chopped apples. 1 lemon sliced very thin. 3 cups sugar.

1 1/2 cups seeded raisins. 3/4 cup chopped walnuts.

Mix apples, raisins and lemon and heat to the boiling point. Add sugar and cook until thick - about 1/2 hour. Remove from the fire, add chopped nuts, pour into hot sterilized glasses and seal as for jelly.

Strawberry Conserve

Use equal quantities each of pineapple, strawberries and rhubarb. The pineapple is peeled, then sliced, then cut in small cubes; rhubarb is cut in small pieces without peeling. Place pineapple and rhubarb over a very slow fire without any water being added and cook slowly until the fruit is tender. Add strawberries, cook slowly, stirring and mashing frequently. When berries are cooked add the sugar, using three-fourths as much sugar as fruit.

Cook until thick. If desired a half cup of blanched shredded almonds may be added for each quart of conserve. Pour into sterilized glasses or jars and cool before sealing.

Plum Butter

Use plum pulp left after draining juice for jelly. Put through a coarse strainer. Use one-half as much sugar as plum pulp and simmer until sugar is dissolved.

Fig Jam

Blanch figs and remove peel. Cut in half. Add three-quarter measure of sugar for each measure of fruit. Simmer gently until thick. A little lemon juice can be added for flavor.

Gooseberry Jam

Stem and wash gooseberries. Mash and cook very slowly until fruit is tender. Add equal parts sugar and fruit and simmer until thick. This fruit contains so much acid that the additional sugar is required.