Raisin Jam

Wash seedless raisins. To each pound allow one cup of cold water, and simmer gently over the fire for an hour. Then add a cup of sugar to each pound of raisins, and also a sliced lemon. Simmer again for an hour, put in glasses, cover with paraffin, and set away for use.

Black Raspberry Jam

Crush half of your berries, heat in a preserving kettle, and then put through a sieve. Add the juice to the other whole berries, let come to boil, add quarter of a pound of sugar to each box of berries, and simmer till the jam is thick. Put in small glasses or jars, cover with paraffin, and set in a dry, cool, dark place for use.

Red Raspberry Jam

To six boxes of red raspberries add five pounds of sugar and the juice of four lemons. Cook slowly together in a preserving kettle and put away in small glasses or jars, sealed or covered with paraffin.

Strawberry Jam

For every pound of fruit allow half a pound of sugar. Put the berries in a preserving kettle. Stand the kettle back on the stove where it is not too hot, to draw out the juice. When the juice is well drawn, bring forward and let boil until the berries pop and sink, stirring occasionally. Have the sugar hot, add to the berries, and stir almost constantly with a wooden spoon. Let boil until quite firm without being stiff, which will be from half to threequarters of an hour. Set an asbestos plate under to prevent the fruit burning. Put away in jelly glasses or jars, cutting a paper to fit the top and wetting it with brandy.

Sun Preserves

For cherries, strawberries, gooseberries, red raspberries, currants; etc., take two pounds of fruit to two pounds of sugar. Prepare the fruit and have it in perfect condition. Melt the sugar in a preserving kettle by adding just enough water to moisten it and let it boil up clear. Then add the fruit and let boil two minutes. Pour into platters and shallow earthen dishes, and set in the hot sunshine two or three days. Bring in the preserve each night; that is, do not let dew or dampness get to it. Put away in jelly glasses or jars.

Tomato Jam

Peel seven pounds of tomatoes and let them lie in a jar in one quart of vinegar overnight. Next morning put them in an earthen preserving kettle and boil. When nearly done, add three and a half pounds of sugar, two teaspoons of cinnamon, one teaspoon of cloves, and two teaspoons of mace.

TuttiFructify

Put into a large stone jar or crock with a closely fitting cover one quart of good preserving brandy. For every pound of fruit which you use as you proceed you must add threequarters of a pound of granulated sugar. You must use only the best of dry, good fruit in sound condition and of choice flavor. Every kind of fruit may be used, commencing with strawberries. The mixture must be stirred every day with a large wooden spoon in order that the sugar may be well dissolved. The jar must be kept in a dry, cool place. Use as much of any kind of fruit as you may desire, remembering the proportionate quantity of sugar. Beginning with strawberries and the sugar, follow on with cherries, pineapples, currants, raspberries, apricots, plums, peaches, grapes, peeling and seeding all of the fruits except the berries. Use at least one pound of black cherries as a dark coloring, always remembering accuracy as to the proportionate amount of sugar and the daily stirring.