Apple Jam

Ten pounds of best cooking apples, pare and slice; seven pounds of loaf sugar, the juice of three lemons, rind of one lemon, boil together slowly, stir, and mash well; when they become clear, put into molds. The apples should be put in water, to preserve their color.

Apple Preserves

Take three-quarters of a pound of sugar to a pound of apples, make a syrup of the sugar and water, in which root ginger has been boiled until strongly flavored; add a few slices of lemon, and when the syrup is clear add the apples, a few at a time, and cook until transparent; pour the syrup over the apples when cold.

Cherry Jam

To each pound of cherries allow three-quarters of a pound of sugar; stone them, and as you do so throw the sugar gradually into the dish with them; cover them, and let them set over night; next day boil slowly until the cherries and sugar form a smooth, thick mass; put up in jars.

Pineapple Jam

Pare, core, and grate fine on a grater; then proceed the same as for pineapple preserves.

Strawberry Or Raspberry Jam

To one pound of berries, allow one and one-quarter pounds of sugar; heat an earthen bowl hot on the stove, then remove it from the stove and put into it the berries and sugar, and beat them hard with a wooden spoon for as much as an hour and a half; do not cook at all; put in jars with egg papers.

Raspberry Jam

Allow one pound of sugar to a pound of berries, and one pint of currant juice to five pounds of berries, adding one extra pound of sugar for each pint of currant juice; mix the berries and sugar in layers, then mash the berries with potato-masher; add currant juice, and let boil one-half hour; put in tumblers, cover with egg-papers, while hot; make blackberry, strawberry, and currant jam the same way, omitting the currant juice.