Transparent Marmalade

Take some Sicily oranges, cut them into quarters, take out the pulp, put it into a basin, take out all the seeds and skin; put the peels into a little salt and water, leave them to soak all night, then boil them in a good quantity of spring water until they are tender; cut them into shreds, and put them in the pulp. To every pint of it put one pound of loaf sugar, made fine, and boil them gently together for twenty minutes; if it is not perfectly clear, simmer it for some minutes longer, stirring it gently all the time; when cold, put it in jelly glasses and seal.

Raspberry Jam. (No. 1.)

To a pound of fruit, take a pound of the best white sugar. Boil the sugar to a thick syrup, then put in the fruit, and let it simmer fifteen minutes, then take out the fruit on a large platter and boil the juice till it is as thick as honey. Put back the berries and simmer ten minutes longer, then put them in jelly-glasses or seal in fruit jars. Currant, blackberry, and strawberry jam is made in the same way.

Raspberry Jam. (No. 2.)

To every quart of raspberries allow a pound of best loaf sugar, powdered. Put them together in the kettle, taking off the scum carefully; when no more scum rises, mash and boil them to a smooth thick marmalade. When cold, put it up in tumblers and cover them with rounds of double tissue paper, then with white paper.