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Apple Jam

Select apples of tart flavor; pare, quarter, and core the fruit; weigh the prepared apples and allow three fourths a pound of sugar to each pound of fruit. Add water to the parings and cores, cover and let boil about half an hour, then drain the liquid over the apples; let cook until the apples are soft, then strain through a fine-meshed sieve; add the sugar and let cook until thick and clear. The juice and grated rind of two or three lemons or oranges, or the addition of two or three quinces, to a half-peck of apples, may be used to give changes in flavor, and, in the case of the quinces, texture. If scales for weighing be not at hand, measure the cooked pulp and allow three fourths a cup of sugar to a cup of pulp.

Apple, Peach, Pear, and Quince Jam Pare the fruit and cut it in bits, use three fourths to a full pound of sugar to a pound of fruit.