American Crab-Apple Jam

After removing all stalks and unsound parts from the fruit, wipe them well, and spread out before the fire to make sure that the peels are thoroughly dried. Then weigh the fruit and put it into a preserving-pan, together with an equal quantity of preserving-sugar, and enough white wine to moisten. Allow this to boil well, skim well, and while it is boiling, put in a few pieces of lemon peel, chopped, or a small quantity of cloves, and continue boiling until the fruit begins to break, then place it in large glass jars. Tie down when cold.

Apple Jam

Take some good apples; pare and core them, cutting into small pieces, and put in a preserving-pan with enough water to cover them. Boil until they are reduced to a pulp, then pass through a hair-sieve. Use one pound of pulp to every twelve ounces of preserving-sugar, and boil and skim until no more scum arises, and place in pots. When cold, cover with paper and seal with brandy-soaked paper cut to fit the inside of the pots. Tie over with paper in the usual way.

Cherry Jam

Select for this fairly ripe fruit. Make a small hole in each and remove the stone, breaking the cherry as little as possible. Add three-quarters of a pound of preserving sugar to every pound of fruit. Put them into a preserving pan, place it on a good fire and boil, stirring it constantly from the start. Allow it to boil for three-quarters of an hour, then take out a little and place it on a cold plate to test. If it jellies or sets, the jam is done and must be put into jars at once. Remove the jars to a cool place and tie them down. It will not be necessary to skim the jam while it is boiling, as all the scum will boil away.

Cherry Jam Made Without Sugar

Remove the stems from a sufficient quantity of cherries, Wipe them with a cloth to free them from all dust, and remove the stones. Break the stones, put them into a saucepan with a small quantity of water, and boil for a few minutes. Strain the liquor from the stones through a fine hair-sieve, put it back into the saucepan with the fruit and boil the whole until it is reduced to a thick jam, stirring at the same time with a wooden spoon; a little cinnamon and powdered cloves may be added to the jam if the flavor is liked. When sufficiently reduced - that is, when the jam is boiled to a thick pulp - place it in the jars. Leave it until cold and then cover with a thin round of paper dipped in brandy and then with a larger round tied firmly round the pots. This jam will keep for several months.

Cranberry Jam

Take a quantity of berries, wash them thoroughly and allow their weight in sugar. Put the sugar with water - about one-half pint of water to each one pound of berries - into a preserving-pan, set it on the fire and boil for ten minutes, stirring constantly and skimming off the froth all the time. Add the berries and finish boiling until they are quite soft and of a good color. When done warm some glasses or jars, put in the preserves and tie down with some pieces of paper steeped in brandy laid on the top of each. The jars should be opened only when wanted and be re-covered if all is not required at once, as exposure to the air spoils the jam.