Currant And Raspberry Jam

2 2/3 currants, 1/3 raspberries, enough water to keep from sticking. Boil from 1/2 to 3/4 of an hour. Allow 1 pound of sugar to 4 pounds of fruit. Add sugar after fruit has boiled 1/2 hour, then boil until sugar is dissolved.

Rhubarb Jam

4 pounds rhubarb, 3 pounds sugar, juice and rind (grated) of 1 lemon, juice of 1 orange, rind cut into small strips with scissors. Boil slowly for 1 hour. Add nuts according to taste.

Jim Jam

(Mrs. E. F. Gorton.)

1 quart of currant juice, 1 quart of raspberry juice. 2 oranges, 1 pound raisins, stone and halved, 5 pounds sugar. Six pints of raspberries will yield 1 quart of juice, and 4 quarts of currants. Cut rind of oranges into tiny dice, and remove seeds and partitions. Cook the mixture at least three-quarters of an hour.

Ginger Pears

(Mrs. J. P. Smith.)

8 pounds of green pears, 8 pounds of granulated sugar, 1/4 pound green ginger root, 2 lemons. Scrape ginger root and cut in small pieces. Cut lemons, peel all in small dice. Cook these together until tender and add to pears and sugar. Cook altogether until like marmalade.

Ginger Pears

(H. 0. Schumacher.)

7 pounds of pears not very ripe, 5 pounds sugar, 1/2 pound ginger root broken in small pieces, juice of 4 lemons with a little of the rind grated. Mix and cook slowly 2 or 3 hours.

Orange Marmalade

(Mrs. L. G. Yoe.)

12 oranges, 6 grape fruit, 3 lemons. Wash and peel and put peeling through meat grinder. Slice the pulp, take out the seeds. Put all together and pour over it 3 quarts water. Let stand 24 hours. Then cook 2 hours. Then put in 1 quart sugar to each pint of fruit. Boil all together for 1 hour. Stir frequently when boiling to prevent scorching.

Orange Marmalade

(Mrs. E. A. B.)

Slice 4 oranges and 1 lemon. Cover with 1 1/2 pints of cold water and let stand over night. Boil till tender next day. Pour back in bowl and let stand over night. To each pound of fruit add 1 1/2 pounds of sugar. Cook slowly 1 to 2 hours.

Grape Fruit Marmalade

(Mrs. H. B. Clarke.)

Peel fruit and remove all fleshy or leathery part from the skin or peeling. Cut into very thin slivers. Cook until tender in 3 or 4 waters. Remove all inner white skin from fruit and cut fruit into small pieces. Put into collander, allowing juice to strain through. Allow 1 pound sugar to each grape fruit. Make syrup without stirring until it threads. Then add juice to syrup. When heated thoroughly add fruit and peel. Cook until proper thickness.

Grape Fruit Marmalade

(H. 0. Schumacher.)

3 lemons, 6 grape fruit, 1 orange. Cut fruit into quarters, then slice into thinnest possible slices, discarding seeds and white core. Cover with 4 quarts cold water and let stand over night. Cook 2 hours in uncovered kettle, then add 10 1/2 pounds sugar and cook till mixture is thick enough to hold up the peel. Makes 24 jam jars full.