Orange Jam

Sugar, 1 pound to every pound of fruit, weighed before cutting.

Pare half the oranges and cut rind into shreds. Boil until tender and set aside. Grate rind of remaining oranges, discarding every bit of the white inner skin. Remove seeds and cut all fruit into small pieces. Drain off the juice, add the sugar and, unless the oranges are very juicy, add a little water. Boil 6 minutes, add chopped fruit and grated peel and boil 20 minutes longer.

Orange Conserve

Prepare as in preceding recipe, but do not add water to juice. Add nuts and raisins when the pulp is added and cook a little longer, about half an hour.

Quince And Apple Jam

Use 2-3 quinces to 1-3 sweet juicy apples. Pare, core, slice and weigh fruits. To every pound of fruit allow 3/4 pound of sugar. Steam fruit until tender. Make a syrup of the sugar and just enough water to dissolve, then add fruit and simmer till it looks clear. Remove fruit to sterilized jars, boil down syrup if necessary and pour over fruit.

Sunshine Jam

Strawberries, 2 quarts.

Large pineapple. 1.

Sugar, 3 pounds.

Wash the berries, drain and hull. Peel the pineapple and cut in small pieces. Bring the fruit slowly to a boil with a little water. Add heated sugar and cook till it jellies. Pour into marmalade jars.

Carrot Jam

Carrot pulp, 1 pint.

Lemon, 1.

Sugar. 1 pint.

Boil carrots until very soft, peel, press through a colander, and measure. Add sugar and juice of the lemon and boil for 20 minutes, or until mixture jellies. Mrs. D. P., Chelsea.

Apricot Jam

Dried apricots, 2 pounds.

Water, 4 pints.

Sugar, 6 pounds.

Soak fruit for 2 days in water. Boil gently until soft and pulpy, which will require from 1/2 to 3/4 of an hour. Add sugar and boil 25 minutes or until of the consistency of jam.

Green Tomato Jam

Green tomatoes, 8 pounds. Lemons, 4.

Green ginger, 2 ounces. Sugar, 7 pounds.

Slice tomatoes, add juice, thin rinds of the lemons, and the ginger. Boil until tender, add sugar and continue boiling till of the consistency of jam. Remove ginger and store jam in sterilized jars.

Currant Conserve

Currants, 10 pounds. Sugar, 10 pounds.

Seeded raisins, 3 pounds. Oranges, 8.

Wash and stew currants, add sugar, chopped raisins and oranges chopped, skin and all. Cook all together for 20 minutes and pack in sterilized jars.

Plum Conserve

Plums, 3 quarts. Sugar, 3 pounds.

English walnuts, 1 pound. Raisins, 1/2 pound.

Orange, 1.

Cut up plums and chop nuts coarsely, use yellow rind and juice of the orange. Mix and cook 30 minutes or until thick.

Cranberry Conserve

Cranberries, 1 quart. Orange, 1.

Seeded raisins, 1-3 cup. Nut meats, 1 heaping cup.

Sugar, 4 1/2 cups.

Chop cranberries fine, also the orange, using all but the bitter white skin. Add raisins and nut meats, pecans or walnuts are best. Add sugar and start to cook very slowly, to keep from burn-ing. Simmer slowly till it thickens to the consistency of a marma-lade.