Raspberry Jam

¾ pound of sugar to a pound of berries. Rinse the fruit and put in the preserving kettle, stir constantly until part of the juice is evaporated, then add the sugar and simmer to a fine jam. This will be found better than putting the sugar in first, the seeds are not as hard in this case. A very good addition will be found in adding 1 pint of currant juice to every four pounds of raspberries.

Blackberry Jam

Make same as Raspberry Jam. Very healthful, especially for children. Brown sugar may be used.

Strawberry Jam

Make same as Raspberry Jam, using white sugar and omitting the currant juice. Seal up hot. Strawberries are difficult to keep through the hot weather.

Currant Jam, (White Or Bed)

Make same as Raspberry Jam. Use pulverized sugar, pound for pound for white currants. Weigh currants after they are picked from the stem. Seal hot, if preferred. Stir and mash frequently.

Grape Jam

Pulp the grapes, scald the pulps until they can be rubbed through a sieve to remove the seeds; return the skins and boil with ¾ pound of sugar to a pound of fruit. Boil down gently; put in tumblers or small jars. Seal.

Rhubarb Jam

Cut the rhubarb in pieces 1 inch long, take sugar pound for pound. Mix together and let stand all night. In the morning pour off the syrup and boil until it begins to thicken.

Add the rhubarb and boil gently twenty-five minutes. Put up in tumblers like Currant Jelly. It will keep a year.

[If marmalade is put in bowls or tumblers, it may be turned out in shape and used where jellies are appropriate].