By the time winter sets in, jellies, jams and marmalades are in great demand, and it therefore behooves the careful housewife to put up a goodly supply of these delectable sweets. When made at home from good material, by the following recipes, they will prove to be as palatable as they are wholesome. For jellies, fruit not yet fully ripe is best, and for jams, marmalades or "butters" (which are almost identical in composition), fully ripe fruit may be used and such that are not perfect enough for canning whole, but are nevertheless all right for cutting up and boiling down with sugar. It is a waste of time and sugar to try to use fruit that is not good-therefore, don't.