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Amount of Water Allowed To Each Pound of Fruit

Fruit Apple...

Proportion of Water 1 gill to 1 pound Apricot Blackberry Cherry. 1 gill to 1 pound PLUM CONSERVE None ....1 gill red currant juice to each pound 1 Pound Plums 1-3 Pound Raisins 1/2 Cup Cold Water 1/4 Cup Nut Meats 2 Oranges 1-3 Cup Corn Syrup Enough to cover carrot None, mash a bit 1/2 gill to 1 pound None None None Wash, stone and cut the plums into pieces. Add the seeded raisins and 1 gill to 1 pound chopped orange pulp and peel, cut very None Carrot..

Currant, red.

Currant, black.

Damson Grape (unripe) Greengage Gooseberry Plum Quince and Apple Raspberry ..Water enough to cover bottom of pan Strawberry Rhubarb.

None None 1/2 gill to 1 pound As a rule, the procedure is as follows, though in special recipes other methods may be advised:

Place the prepared fruit in a kettle and simmer for a few minutes. Add the sugar and cook gently until it has dissolved. This is important, for if allowed to boil before it is dissolved the jam will be thin. When the sugar has dissolved, add the corn syrup-equal weight, pound for pound to the sugarthen boil fast. This again is important, as otherwise the product, whether jam, jelly or marmalade, will not be of good color.

Stir well and skim with a silver spoon.

When sugar is of good quality and clean fruit is used, there should not be very much scum.