Raspberry Jam

Press the raspberries through a wire-sieve, measure the pulp, and to every pint put a pound of sugar, set all together over a fire in a preserving-kettle. When it begins to boil, skim it well, boil twenty minutes, till your jelly tumblers, and let it stand in a cool place until next day. Cut white paper the size of the top of the tumbler, lay it on, and paste thick white paper over the top.

Currant And Raspberry Jam

Pick the currants from their stems, and for seven pints of currants put ten of raspberries and twelve pints of sifted sugar; put them together in a preserving-kettle, boil them an hour, then add the sugar, and boil three-quarters of an hour longer, stirring most of the time to prevent their sticking and burning. When done, put in small jars or glasses, and let them stand until next day, then close them.

Blackberry Jam

Procure ripe blackberries, weigh them, and allow three-quarters of a pound of sugar for every pound of fruit. Put the berries in a preserving-kettle over the fire, mash them very fine with a potato-masher. When they begin to boil and are all masbed, put in the sugar and cook them half an hour. Do not seal up until next day.

Grape Jam

Pick ripe fox-grapes from their stems, slip them from their skins, put the pulp in a kettle with a teacup of water, and boil them until the seeds separate from the pulp; strain them through a sieve to remove the seeds; allow a pound of sugar to every pint of pulp, put them into the kettle with the sugar and half the skins; boil them until the skins are tender, or about three-quarters of an hour; put it in forms, bowls or glasses. When firm and cold, seal up.