Cherry Jam

Stone 3 lbs cherries, stir in 2 lbs sugar, let stand 10 or 12 hours, then boil slowly until converted into a smooth jam.-[E. K., Mass.

Strawberry Jam

Hull, wash and drain the berries, mash, add an equal quantity sugar or a little less sugar if very sweet jams are not liked, put over a slow fire, bring to the boiling point and boil about 20 minutes. Test by taking out a teaspoonful on a saucer, and if the liquid does not jelly when cool, boil a little longer. About 1/4 part currants added to the strawberries is a great improvement.- [A. G., Mass.

For strawberry jam, I use the following proportions: 4 lbs strawberries, 2 lbs sugar, 1 pt currant juice.-[L. E. B., Ind.

Raspberry and Blackberry Jam

To each lb berries add 3/4 lb sugar, and if berries are not juicy enough, a very little water. I always add some currants to raspberry jam as they provide just the necessary acidy flavor. Some people like a little cinnamon flavoring. Boil until it thickens and the juice is ready to jelly. Put away in glasses or jars and seal with paraffine.-[A. G., Mass.

Rhubarb Jam

To 2 1/2 lbs rhubarb, cut in small pieces, add 2 lbs sugar, 1 cup vinegar, 1 teasp cinnamon and 1/2 teasp cloves. Boil about 1/2 hour and when thick pour in glasses and seal with paraffine.- [A. McL., 111.

Wild Cherry and Grape Jam

Boil 2 gals wild cherries with barely enough water to cover them, until they are soft enough to rub through a sieve. In another vessel boil 1 gal green grapes the same way, and afterwards combine the pulp of the two with 1/2 as much sugar as pulp, and boil together about 2 hours.-[Mrs. J, K., Neb.

Cold Currant Jam

Stir well together equal parts mashed currants and granulated sugar, let stand over night, then stir up again and pour into glass jars, seal, and keep in a cool place. Be sure every currant is mashed. This is nice to serve with roast meats.- [Mrs. D. J. C., N. Y.

Baked Gooseberry Jam

Use gooseberries that are not too ripe, place a layer in an earthern or granite-ware vessel, cover with sugar, put in another layer of gooseberries, cover with sugar again, and so on until the pan is almost filled. Then add 1 pt water to every 6 lbs gooseberries, place in a moderately heated oven, and leave it there till the sugar is converted into a syrup and the contents begin to boil. Put up in small jars, not forgetting to pour a fine sheet of paraffine over the top, which will prevent moulding.-[F. L. B. R., Ct.

Tomato Jam

To 4 lbs peeled and sliced ripe tomatoes, add 2 lbs sugar, 1 pt vinegar and salt, cinnamon and cloves to taste. Cook till thick, like fruit jam.-[Mrs. J. B. M., N. Y.

Rhubarb and Raspberry Jam

Peel and cut rhubarb in small pieces and for each lb allow 1 lb raspberries and 2 lbs sugar. Boil together slowly and steadily until it jellies when a little is tested on a cold plate. Strawberries and rhubarb may be combined in the same way.- [Mrs. N. M. P., N. H.

Damson Jam

Allow 3/4 lb sugar for each lb fruit. Wash fruit and boil with just enough water to prevent scorching. When soft press through a colander, then return the pulp to the kettle, add the sugar and a few blanched kernels of the plums. Boil gently until the consistency of jelly, skimming off the skum. After it has cooled off a little, pour into small earthern jam pots, jelly glasses or jars. Damson jam is an excellent side dish to serve with meats, game or poultry.-[O. M. P., N. H

Baked Peach Jam

Use ripe, perfect fruit, pare and remove the stones, mash as fine as possible, turn into an earthernware or agate dish, place in a hot oven and cook for an hour or more. Then put in about half as much sugar as there is fruit and cook 1 or 2 hours longer, or until the consistency of jam.-[J. L, R., O.

Apricot Jam

Select good, ripe fruit and to every lb, after peeling and stoning, allow 3/4 lb sugar. Crack a few of the stones, take out the kernels and blanch them, after which add them to the fruit with the sugar. Cover well and let stand over night. The following morning put over the fire and boil slowly about 1 hour or until the consistency of jam.-[Miss N. L. R., Ct.