Gooseberry Jam

Cut in two, and pick out the seeds of green walnut gooseberries, gathered when full grown, but not ripe; put them into a pan of water, green them, and put them into a sieve to drain. Then beat them in a marble mortar, with their weight of sugar. Take a quart of gooseberries, boil them to a mash in a quart of water, squeeze them, and to every pint of liquor put a pound of fine loaf sugar. Then boil and skim it, put in the green gooseberries, and having boiled them till very thick, clear, and of a pretty green, put them into glasses.

Apricot Jam

Having procured some of the ripest apricots, pare and cut them thin; then infuse them in an earthen pan till tender and dry: to every pound and a half of apricots, put a pound of double refined sugar, and three spoonsful of water. Boil the sugar to a candy height, and put it upon the apricots: stir them over a slow fire till they look clear and thick; but observe, that they must only simmer, and not boil. Put them into glasses.

Strawberry Jam

Bruise very fine some scarlet strawberries gathered when very ripe, and put to them a little juice of strawberries; beat and sift their weight in sugar, strew it among them, and put them into the preserving pan : set them over a clear slow fire, skim and boil them twenty minutes, and then put them into glasses.

White Raspberry Jam

Gather the raspberries on a fine day, and when full ripe ; immediately crush them fine, and strew in their own weight of loaf sugar, and half their weight of the juice of white currants : boil them half an hour over a clear slow fire, skim them well, and put them into pots or glasses. Tie them down with brandy-papers, and keep them dry.

Red Raspberry Jam

Observe the same precautions in gathering these as above recommended. Pick them very carefully from the stalks, crush them in a bowl with a silver or wooden spoon, then strew in their own weight of loaf sugar, and half their weight of red currant juice baked and strained as for jelly: set them over a clear slow fire, boil them half an hour, skim them well, and stir them all the time : then put them into pots or glasses as above directed.

Black Currant Jam

Black currants must be gathered dry and full ripe, and picked clear from the stalks; then bruise them well in a bowl, and to every two pounds of currants put a pound and a half of loaf sugar finely beaten ; put them into a preserving pan, boil them half an hour, skim and stir them all the time, and then put them into pots.