Apple Jam (Which Will Keep For Years)

Weigh equal quantities of brown sugar and good sour apples. Pare and core them, and chop them fine. Make a syrup of the sugar, and clarify it very thoroughly; then add the apples, the grated peel of two or three lemons, and a few pieces of white ginger. Boil it till the apple looks clear and yellow. This resembles foreign sweetmeats. The ginger is essential to its peculiar excellence.

Pine-Apple Jam

Grate sound but ripe pine-apples, and to a pound put three quarters of a pound of loaf sugar. Make a syrup and boil the grated pine-apple in it fifteen minutes.

Grape Jam

Boil grapes very soft, and strain them through a sieve. Weigh the pulp thus obtained, and put a pound of crushed sugar to a pound of pulp. Boil it forty minutes, stirring it often. The common wild grape is much the best for this use.

Quince Jam

Weigh twelve ounces of brown sugar to one pound of quince. Boil the fruit in as little water as will do, until it is sufficiently soft to break easily; then pour off all the water and mash it with a spoon until entirely broken; put in the sugar, and boil twenty minutes, stirring it very often.

Another

Chop a pound of quince (not boiled) m a pound of best sugar. When chopped fine, boil it twenty minutes. If you have some of the water in which quinces have been boiled, put in a gill; if you have not this, use pure water. This is very good but not as easily digested as the other.

Raspberry Jam

Pick the fruit over very carefully, as it is more apt than any other to be infested with worms. Weigh equal quantities of fruit and sugar; put the fruit into the kettle, or preserving pan, break it with a ladle, and stir continually. Let it boil quickly four or five minutes, then add the sugar, and simmer slowly a little while. The fruit, preserved in this way, retains its fresh taste much better than if the sugar is added at first. It is scarcely inferior to raspberries gathered from the vines. Some persons prefer to add currants or currant juice. A quart of currant juice to four quarts of raspberries is a good proportion. Boil it up, and put the fruit into it. If you wish to add currants, take fresh, ripe ones, a quart to three quarts of raspberries.

Cherry Jam

For one pound of cherrles allow three-quarters of a pound of sugar. Stone them, and add the sugar gradually while yon are stoning them. Let them stand all night. The next day boil them gently, until the cherries and sugar have become a thick smooth mass.

Crab-Apple Marmalade

Stew the apples in just enough water to prevent them from burning. Rub them through a sieve as soon as they are soft, and to each pound of the pulp put a pound of white sugar. Return them to the kettle, and stew slowly, stirring all the time until thick. Put a spoonful of the marmalade upon the ice. If it cuts smooth when perfectly cold, it is ready to take up. Put into deep dishes, as you do quince marmalade.

Crab-apples may be stewed to use occasionally for a few weeks, with less sugar than when preserved. Stew them till slightly tender, then add the sugar. The red crab-apples are handsomest.

Marmalade

Wash and wipe the quinces, and take out any dark spots there may be on the skins. Cut them up without paring, cores and all; cover them with water in the preserving kettle, and boil them until they are soft enough to be rubbed through a coarse hair sieve. Then weigh equal quantities of pulp and refined sugar, and boil the mixture an hour, stirring it steadily.

The pear quinces are much the best for marmalade; and a quarter of the weight of sweet apples may be added, without any more sugar.

Put it into moulds or deep plates, and when it is cold put a paper over it, pasted at the edges, and brushed with white of egg. Marmalade can be kept for almost any length of time.