This is economical and very easy. It is nothing more than a fruit sauce, with a larger amount of sugar than usual to preserve it.

Soft and somewhat imperfect fruit may be used. For jam proper allow a pint of sugar to a pound of fruit. Cook the fruit with enough water to prevent its sticking to the kettle, using as little as possible.

Mash the fruit by stirring it once in a while as it cooks. When the fruit is soft, add the sugar, stir thoroughly, and cook gently for about five minutes. Test by cooling a spoonful on a saucer. The jam should thicken slightly. When ready, pour it into jelly glasses, or somewhat larger earthen jars - "jam pots." Seal, as directed for jelly.

The fruit butter is even more like fruit sauce than is the jam, for it is softer than jam and contains less sugar. A cup or only a half cup of sugar to the pound of fruit is enough. Proceed exactly as in jam making.

Apple butter may be flavored with spices and with ginger root and lemon juice. Quinces or a slice of pineapple may be cooked with the apples.