Blackberry Jam

4 pounds blackberries 2 pounds sugar.

Wash and pick over blackberries, heat, then press through a sieve. To this puree add sugar and boil one half hour. Pour into glasses and cover.

Black, Red, Or White Currant Jam

4 pounds currants 4 pounds sugar.

Stem currants, crush slightly; add sugar, let stand over night; in the morning cook slowly one half hour, stirring often. Turn into glasses and cover.

Green Or Ripe Grape Jam

Wash and stem grapes. Separate skins from pulp. Cook skins until tender, press through a sieve. Cook pulps ten minutes, press through a sieve. Combine purees; add one pound of sugar to every quart of puree; boil one half hour, stirring often. Pour into glasses and cover.

Raspberry Or Strawberry Jam

4 pounds raspberries or strawberries 2½ pounds sugar.

Mash berries; add sugar; cook thirty minutes, stirring very often. Pour into glasses and cover.

Green Tomato Jam

4 pounds green tomatoes 1 cup water.

4 pounds loaf sugar 2 ounces preserved ginger.

Wash tomatoes and cut in pieces; add remaining ingredients and cook until clear, about two hours. Strain through coarse strainer to remove seeds. Fill sterilized jars and seal.