Currant Jam

Put one pound each of black, red and white currants into a preserving-pan and boil for a few minutes; then add two pounds and a quarter of sugar and boil all together, crushing the fruit with a wooden spoon; after boiling gently for half an hour, fill the jars with the jam, cover over and put away for use.

Black Currant Jam

Remove the currants from the stalks, taking care that they are quite clean and fully ripe. The currants should be gathered in dry weather. Put them in a preserving-pot with powdered white sugar in the proportion of one pound of sugar to a pound of currants. Set the pan over the fire and boil, stirring occasionally to prevent burning; cook for half an hour and remove the scum as it rises, then take the pan from the fire and when the jam has cooled a little, put it into pots. When quite cold lay over the pots pieces of white paper soaked in brandy, and cover so as to keep them air-tight.

Red Currant Jam

Pick from the stalks some ripe red currants, weigh them, and to every pound of currants allow one pound of sugar; place the mixture on the stove, not over too hot a fire, stirring occasionally until it boils, and removing the scum as fast as it arises. Let the jam cool a little, put into jars, and cover when quite cool.

Red And White Currant Jam

Select fruit that has been carefully picked, remove the stalks, weigh, and put into a preserving-pan with an equal weight of preserving-sugar, and boil for nine minutes. Pour the jam into jars and cover with paper soaked in brandy, and then with a bladder or prepared paper.

Gooseberry Jam

Weigh out seven pounds of gooseberries, wipe them well with a cloth, cut off the stalks and put them in a preserving-pan with seven pounds of sugar and one pint of water, and boil over a clear fire. When the gooseberries are soft, remove the scum that forms at the top, pour them into jam jars, cover them first with paper dipped in brandy and then with bladder or parchment paper, tie down tightly, and keep them in a dry cupboard until needed.

Grape Jam

Take the required quantity of ripe grapes, remove the stalks, and wipe them with a damp cloth to free them of any impurities, then put them into a preserving-pan, and stew over a gentle fire until reduced to a soft pulp. Pass the pulp through a fine hair-sieve, weigh it, and return it to the preserving-pan with an equal quantity of coarsely-crushed loaf sugar. Stir the jam over the fire, and boil it for about twenty minutes longer. When ready, turn the jam into jars, leave it until cold, then put in each jar a round of brandied paper, cover them with parchment, and tie down. Keep in a dry cupboard.

Grape Fruit Jam

Cut the fruit into halves and squeeze the juice into a basin, then place the rinds, having first removed the pips into a saucepan with plenty of water, and boil them until soft, then drain and steep them in cold water for several hours. Next drain all the water off the rinds, scrape the insides to remove all the white pith, and cut them into shreds. Put into a pan one pound of sugar for each pound of fruit, and boil it to the feather degree (see Sugar Boiling), then put in the shredded peel, and the juice strained through a fine hair-sieve. Boil the fruit for twenty or twenty-five minutes, stirring constantly, and then turn it into jars. When the jam is cold, dip some round pieces of paper cut to the size of the jars into brandy, put them over the fruit, then cover each jar with parchment, and tie down securely.