Apricot-Jam

Stone and peel the apricots; take equal weight of sugar and fruit; clarify and boil the sugar to candy; put in the apricots, and let them boil very quick till they are well broke, and bruise them a little with a spoon; blanch the kernels and add them. A little white currant jelly boiled with the apricots is also an improvement. Take the pan off, and when the jam is cool, pot and tie it down. Greengages and other plums may be made into jam in the same way.

Pine-Apple Jam

Pare, cut in slices, and pound a pine-apple to a pulp; to a pint of pulp put a pound of sifted sugar; boil it twenty-five minutes, and pot.

Raspberry-Jam

Pick and clean the raspberries well, and to every pound add a pint of red currant juice and a pound and a half of lump-sugar; pound it and put it into a pan alternately with the fruit; let it stand some time before you set it on the fire, that the sugar may soften; boil over a quick fire, and when the fruit falls to the bottom it is done enough.

Gooseberry-Jam

Take the same weight of pounded sugar as of gooseberries, strewing the sugar over them as you put them in the pan; pour half a pint of water over them, and set them on a slow fire to boil gently a few minutes; skim as clear as you can; then put them on a hotter fire, and boil till they look quite clear, and will jelly (about twenty minutes). They are then ready to pot.