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Grape Jam

Wash the grapes picked from the stems, press with thumb and forefinger on the grapes, one by one, to separate the pulp from the skin.

Heat the pulp over the fire until it softens and changes color a little, then with a pestle rub the pulp through a purée strainer, leaving the seeds in the strainer. To the pulp, add the skins and sugar to equal the weight of the skins and pulp.

Mix thoroughly and let cook about fifteen minutes. Store as jelly or as canned fruit. Raspberry, Strawberry, or Blackberry Jam Prepare the fruit; allow three fourths a pound of sugar to a pound of fruit; crush the fruit, put it over the fire, and let boil twenty minutes; add part of the sugar, and when again boiling, still more of the sugar; continue until all the sugar is used, then boil till, when tested on a cold saucer, the mixture does not separate or grow watery. By heating the sugar in the oven all may be added at once.

Raspberry or Blackberry Jam Without Seeds Prepare the fruit; mash with a wooden pestle, set over a slack fire (or boiling water) and let become very hot, then press through an exceedingly fine sieve. Add about a cup of boiling water to the portion that does not pass the sieve and heat over the fire, then press as much more pulp as possible through the sieve; weigh the juice and pulp; add an equal weight of sugar and let boil until thick, stirring often.

This may be made with less sugar. Apple juice may be used in place of the water added to the seeds to aid in freeing the pulp from the seeds. This pulp may be canned without sugar for use in sherbets, ice-cream, and Melba sauce.

Simply heat it to the boiling point and store in sterile jars. Fill the jars to overflow and close at once with sterile covers.

Rhubarb Jam (Scotland) Select the red stalks of rhubarb, as it makes the richest colored preserve. Take off the strings of skin, but keep as much of the red underneath as possible. Cut the stalks into half-inch slices, cover with an equal weight of sugar, and let stand over night. For each three or four pounds of fruit, add the grated rind and juice of one lemon. Let boil half an hour after it comes to the boiling point, then let simmer very gently another half an hour. An ounce of blanched, sweet almonds, sliced thin, may be added.