Plum Jam

Have ready twelve pounds of large ripe plums peeled and divided into halves, crack their stones, blanch the kernels and pound them in a mortar. Put the parings and cracked stones into a pan with the juice of some very red beet-root, which has previously been pressed out in a mortar, and six pints of water. Boil this until it is reduced to half the original quantity, and then strain it through a fine wire sieve; put the fruit in a preserving-pan with the strained liquor and pounded kernels, and thirteen and one-half pounds of coarsely-crushed loaf sugar, place the pan over a moderate fire, and stir until it is reduced to a stiff jam, then turn it into pots and let it stand for several hours; when quite cold, sift into each jar a small quantity of caster-sugar, and cover with rounds of paper dipped in beaten egg, tie securely and put them away for future use.

Pineapple Jam

Select pineapples just ripe, peel and trim, cutting into slices, and afterwards into small squares. Weigh the fruit, and for each pound allow one pound of caster-sugar. Place the fruit in a preserving-pan, stirring it constantly over the fire with a wooden spoon until .the juices are all extracted and quite hot, then add the sugar gradually, stirring the while until set; turn the jam into jam-jars and leave them in a cool place until the following morning; put in each jar a round of brandied paper, cover with parchment, tie down and put away in a dry cupboard.

Raspberry And Cherry Jam

Put eight pounds of raspberries into a preserving-pan with four pounds of stoned cherries and boil them for fifteen minutes. Remove the scum, if any has gathered, and add nine pounds of sugar. Boil again for about an hour or until the jam hangs from the spoon, skim it again, pour it into pots, cover them when cold, and they will be ready for use.

Rhubarb Jam

Peel and trim several stalks of rhubarb, weigh them and allow to each pound of rhubarb one pound of sugar and one lemon. Take a large bowl and pare as thin as possible the yellow rind off a lemon into it; then cut off and throw away the white part of the skin and slice the pulp of the lemon into the bowl, taking out and throwing away the seeds. Cut the rhubarb into pieces about one-half inch thick, place it in the bowl on the top of the lemon and place the sugar on top of the rhubarb, allowing it to stand all night. The following morning empty the bowl into a preserving-pan, place it on the stove and let it boil very slowly for three-quarters of an hour; then move the pan from the stove, let the jam cool a little and put it into jars. When quite cold put a piece of white paper soaked in brandy on top of the jam in each jar, and cover so as to keep it air-tight.

Strawberry Jam

Take some small or crushed strawberries being careful to throw out all the decayed ones, remove the hulls and see that the fruit is clean. Weigh it and to every two pounds of fruit add one and one-half pounds of sugar. Put both fruit and sugar into a preserving-pan and crush it slightly with a masher or a wooden spoon. Then put the pan on the stove and let it get hot gradually and boil a little of the jam to put to cool on a saucer, which jellies as it cools. It ought to be stirred occasionally during the boiling and any scum that arises must be taken off. When the jam is done remove the pan from the stove, let it cool a little and put into jars. When quite cold lay a piece of white paper soaked in brandy on the top of each jar and fasten them with a cover of paper dipped in the slightly-beaten white of egg. Keep in a cool, dry place.

Strawberry And Raspberry Jam

Carefully pick over the strawberries and half the quantity of raspberries; put the fruit into a preserving-pan and boil it for quarter of an hour. Skim the fruit and mix with it some coarsely-crushed loaf sugar, using three-fourths of a pound of sugar to every pound of fruit. Boil the mixture for an hour, or until it coats the spoon, stirring it constantly and skimming as often as required. Fill some jam pots with the jam and leave it until cold. Cover the jars with paper the inner side of which has been brushed over with the white of egg. Keep the jam in a dry store-cupboard.