Note to Jams, p. 118. - Since the above was in print the following excellent Jam recipes have been written down:

Separi Or Cape Gooseberry Jam

One pound of "gooseberries" to three-quarters of a pound of sugar. Prick each berry twice, and put with the sugar in layers into the preserving-pan, and let it simmer until the sugar is melted (a cup of water may be poured over the fruit and sugar). When quite melted, let it boil briskly for two hours.

Pineapple Jam

The weight of the fruit in sugar. Make a syrup of the sugar (a cup of water to a cup of sugar).

Peel and slice the pineapple, and preserve in the syrup. The juice of a lemon may be added after it is finished. Takes about three hours.

Lemon Jam. An Imitation Of Scotch Marmalade


8 lb. of Carrots. 8 lb. of Sugar.

4 lb. Lemons (or Oranges, or Seville Oranges).

First boil the oranges and carrots together till nearly soft, in water enough to cover them well. Pour off the water and keep on one side. Then mince all through the mincing-machine (seeds of the oranges as well). Add the sugar, and four or five cups of the water in which the oranges and carrots were boiled; boil it till clear. Keep the lid on the pot at first, as it is apt to become dry. Before putting in the jam, take care to oil the preserving-pot with olive oil to prevent its burning.

Melon Jam


6 lb. of ripe Melon, minced, or cut in thin slices.

A small piece of bruised Ginger in a bag.

4 lb. of Sugar.

After mincing the melon put into a preserving-pot (previously oiled). Let it just boil up, then add the sugar. Boil till clear, and the juice nice and thick. Stir repeatedly, or it will burn. Cork well.

Kaffir Water Melon Jam

Take twelve pounds of water melon, six pounds of sugar, mash through a mincing - machine; also three oranges. Boil up well, then add the sugar. Boil till clear. A very good jam.

Peach Jam. Cape

Peel and slice the "Clingstone" or yellow peach. Have ready a basin of water with a handful of salt in it, lay the sliced peaches for half an hour in this. Take one pound less sugar than fruit, oil the preserving-pot, put alternate layers of fruit and sugar and a few cups of water. Stew gently till clear, and the syrup thick. A delicious jam for breakfast or tea.

Quince Jam

Slice the quinces or pass through a mincing-machine, take the same weight of sugar as fruit. First oil your preserving-pot (very clean copper or enamelled), then put in the cut-up fruit. Add a few cups of water, let it boil for half an hour; then add the sugar, and boil till quite clear.

Loquat Jam. Frances Cloete


6 lb. of Fruit.

8 lb. of White Crystallised Sugar.

Peel and stone the loquats; put into the preserving-pan in layers. Boil quickly for three hours. If the fruit is nice and ripe, take equal quantities of sugar.