Currant Jam

Wash, stem and mash red or white currants. Use one pound of sugar to one pint of fruit. Put the fruit and one-fourth of the sugar into a granite kettle; stir and when it boils add balance of sugar. Let it boil until very thick. Putting in only a little sugar at a time prevents the currants from becoming hard.

Gooseberry Jam

Three pounds of loaf sugar six pounds of red gooseberries. Pick oft the stalks and buds from the gooseberries and boil them carefully but quickly for rather more than half an hour stirring continually, then add the sugar pounded fine and boil the jam quickly for half an hour stirring it all the time to prevent it sticking to the preserving pan. When done put it into pots cover it with brandy paper and secure it closely down with paper moistened with the white of an egg.

Raspberry Jam

To every pound of raspberries use the same weight of sugar, but always boil the fruit well before you add the sugar to it, as that will make it a better color. Put the fruit in a preserving pan, mashing well with a long wooden spoon. After boiling it a few minutes, add the same quantity of sugar as fruit, boiling it half an hour, keeping it well stirred. When done, and sufficiently reduced, fill the jars, and when cold cover them over with white paper moistened with the white of an egg.

Blackberry Jam

Crush a quart of fully ripe blackberries with a pound of the best loaf sugar pounded very fine; put it into a preserving pan, and set it over a gentle fire until thick, add a glass of brandy, and stir it again over the fire for about a quarter of an hour; then put it into pots and when cold tie them over.

Strawberry Jam

To six pounds of strawberries allow three pounds of sugar. Procure some fine scarlet strawberries, strip off the stalks and put them into a preserving pan over a moderate fire, boil them for half an hour, keeping them constantly stirred. Break the sugar into small pieces and mix them with the strawberries after they have been removed from the fire. Then place it again over the fire and boil for another half hour very quickly. Put it into pots, and when cold cover it over with brandy papers and a piece of paper moistened with the white of an egg over the tops.

Apple Jam

Core and pare a good quantity of apples, chop them well, allow equal weight of apples and sugar, make a syrup of your sugar by adding a little water, boiling and skimming well, then throw in some grated lemon peel and a little white ginger with the apples, boil until the fruit looks clear.

Green Gage Jam

Rub ripe green gage through a sieve, put all the pulp into a pan with an equal weight of loaf sugar pounded and sifted. Boil the whole till sufficiently thick, and put into pots.

Wine Whey

Scald one cup milk, add one cup wine, cook gently till it wheys. Strain through cheese-cloth.