Raspberry Jam

Allow equal weight of sugar and raspberries. Wash the berries and cook in their own juice for half hour, stir often. Then add one-fourth of the sugar, boil five minutes, then add another part of sugar, boil again and so on till the sugar is all in. Put into small jars and cover with paper when cold.

Mrs. Belle Woods.

Raspberry Jam

Make the same as blackberry. A very good addition will be found in adding one pint of currant juice to every four pounds of fruit. Mrs. D. M. Candor.

Blackberry Jam

To each pound of fruit add an equal quantity of sugar. Rinse the fruit and put in a preserving kettle; stir constantly until part of juice is evaporated, then add 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.

Mrs. D. M. Candor.

Two quarts of blackberries, one quart of fine cooked apples, two quarts of sugar. Boil 20 minutes.

Mrs. May I. Whitham.

Pineapple Jam

Grate pineapple; to one pound of the apple add three-fourths of a pound of loaf sugar; boil ten minutes.

Mrs. D. M. Candor.

Cherry Jam

Take equal quantities of seeded cherries and granulated sugar and a little water. Boil 20 minutes or till thick.

Esther J. Dool.

Strawberry Jam

Make the same as raspberry jam, omitting the currant juice. Mrs. D. M. Candor.