GOOSEBERRY JAM.

Three-quarters of a pound of sugar to every
pound of fruit. Put the fruit on by itself in a porce-
lain-lined or granite-ware saucepan, mash and stir
well to keep from burning, and boil one hour. Then
add the sugar and boil one hour more.

GRAPE JAM

Press with the fingers the pulp from grapes
Muscat or Concord grapes make the best jam seed
and measure them, allowing a cup of sugar to each
cup of fruit. Put the skins on and cook until tender,
when almost done add the pulp, and when all is ten-
der add the sugar and boil until thick.

PINEAPPLE JAM.

Pare the fruit and carefully take out the eyes,
then grate it on a coarse grater, rejecting the cores,
weigh it, and to each pound of fruit take a pound of
sugar. Sprinkle it over the grated pines, let it stand
over night. In the morning, boil for ten or fifteen
minutes over a quick fire. Put in tumblers and when
cold cover.

RASPBERRY OR STRAWBERRY JAM.

Allow three-quarters of a pound of sugar to a
pound of fruit. Put the fruit in a preserving kettle
over the fire and boil fifteen minutes, mashing a little
to prevent sticking to the kettle. Then add the sugar
and boil ten minutes, skimming carefully ; turn into
glasses and seal when cold.

ORANGE MARMALADE.

Select smooth, thin-skinned, juicy oranges. Take
twenty-one, and five lemons. Cut the rind very thin
from a third of the fruit, and boil it in two quarts of
water until it can be pierced easily with a broom
straw. Drain from the water and cut in fine strips
with scissors, add this to the pulp of the oranges and
lemons after removing all the white bitter skin and
pips from the fruit. Weigh and allow a pound of
sugar to a pound of fruit, put in a porcelain-lined or
granite-ware kettle and cook until clear. Put in
glasses and when cold cover with brandied paper
and seal.

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