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Blackberry Jam

2 pounds sugar Wash and pick over blackberries, heat, then press through a sieve. To this purée add sugar and boil one half hour. Pour into glasses and cover.

Black, Red, and White Currant Jam 4 pounds currants 4 pounds sugar Stem currants, crush slightly; add sugar, let stand over night; in the morning cook slowly one half hour, stirring often. Turn into glasses and cover.

Green or Ripe Grape Jam Wash and stem grapes. Separate skins from pulp.

Cook skins until tender, press through a sieve. Cook pulps ten minutes, press through a sieve. Combine purées; add one pound of sugar to every quart of purée; boil one half hour, stirring often. Pour into glasses and cover. Raspberry or Strawberry Jam 4 pounds raspberries or strawberries 2½ pounds sugar 21 pounds sugar Mash berries; add sugar; cook thirty minutes, stirring very often. Pour into glasses and cover. 4 pounds currants