Isabella Grape Jam

Squeeze the pulp of grapes out of the skin; cook the pulp for a few moments so you can press through sieve to reject the seeds; add a little water to the skins and cook till they are quite tender; put skins and pulp together and to each pint add one pound sugar and boil fifteen minutes.

Fig Jam

Three pounds figs, three pounds sugar, three oranges, three lemons; seed the oranges and lemons and cut into thin slices and add one cup water; then add figs and sugar, and cook until stiff enough to keep in glasses.

Oriental Jam

One pound currant juice, two pounds seeded raisins, three pounds mashed currants, four pounds brown sugar; put currant juice on stove and cook about ten minutes; then put in raisins; let them heat while mashing currants and sugar, and cook twenty minutes; cut two oranges and two lemons into small pieces; stir into the mixture and cook all together; put into jelly glasses and seal same as jelly.

Grape Preserves

- Weigh the grapes and allow three-fourths pound sugar to one pound fruit; rinse bunches of grapes in cold water, drain and squeeze pulp from skins; heat pulp gradually and cook until seeds come out easily, ten or fifteen minutes; pass through sieve just fine enough to keep back seeds; cook skins and pulp ten minutes; add sugar and cook until liquid thickens.