Fully ripe fruit or berries can be used for jams, but it will not pay to use over-ripe fruit. Berries should be carefully picked over, washed and drained and put on the back of the stove in an agate or porcelain-lined kettle with 1/2 or 3/4 the amount of sugar. Stir and when the sugar is melted, bring the kettle to the front of the stove and let the jam boil until it begins to thicken, which will be from 20 to 30 minutes. Stir frequently to prevent burning and skim off all skum that rises to the surface. Apples, peaches, pears, etc., should be peeled, cored and quartered and if the fruit is not juicy enough, add a very little water. Jams may be put up the same as jellies, in glasses or jars, and no airtight sealing is necessary, a layer of melted paraffine and a cover of paper being sufficient. Set away in a cool, dark and dry place.-[A. G., Mass.