439. Strawberry Jam

Put together equal weights of fruit and sugar, mash all well, put it into a preserving kettle, and boil it about twenty minutes. While it is warm put it in jars, and paste it when cold.

440. Cherry Jam

This is better when made of fine morella cherries. Wash the cherries and put them on to slew with a gill of water to a pound of fruit. When perfectly tender, pass them through a colander to extract the stones. To a pound of the pulp add a pound of sugar, when the sugar is dissolved put it over the fire, and boil it to a smooth paste.

441. Raspberry Jam

To a pound of fruit weigh a pound of sugar; mash the fruit in a pan with a wooden spoon; put the sugar to it, and boil it hard for fifteen or twenty minutes.

To four pounds of raspberries you may add one pound of ripe currants; they give the jam a fine flavor and a pretty color.

Blackberry jam is made in the same manner; only leave out the currants.

442. Green Gage Jam

Wash the fruit, and stew it with enough water to keep them from scorching. Mash them, and strain the pulp through a colander. To a pint of pulp add a pound of sugar. When the sugar is dissolved, boil it till it is a smooth mass.

Plum jam is made in the same way.

443. Pine Jam

This is made like all other jams, only the pine apple is grated.