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Rules for Making Jams, Jellies or Marmalades

1.

Observe the strictest cleanliness. 2. Use fresh, ripe and dry fruit, a bit under-ripe is preferable. 3. Allow generally 3/4 pound of sweetening to each pound of fruit. 4. Have steady but bright fire. Boil continuously and fast, skim and stir frequently. 5. Do not fill the preserving kettle too full. 6. A good test to ascertain if it is cooked sufficiently is to allow some juice to drop from the spoon, and when it sheets off-or sets-it is cooked enough.