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Cranberry Jam

Take a quantity of berries, wash them thoroughly and allow their weight in sugar. Put the sugar with water--about one-half pint of water to each one pound of berries--into a preserving-pan, set it on the fire and boil for ten minutes, stirring constantly and skimming off the froth all the time. Add the berries and finish boiling until they are quite soft and of a good color. When done warm some glasses or jars, put in the preserves and tie down with some pieces of paper steeped in brandy laid on the top of each. The jars should be opened only when wanted and be re-covered if all is not required at once, as exposure to the air spoils the jam.