The universal cookery book

Six quarts of ripe berries and three pounds of brown sugar. Mash together, and put into a kettle and boil two hours, stirring frequently. Spice to taste, or omit spices altogether. When cool, put it into a jar, cover with brandied paper, and seal, and it will keep for years. — Arthur's Home Magazine. {By per.) Gooseberry Jam. “Stew the berries in a little water, put them through a coarse sieve, put them back into the kettle, add three-quarters of a pound of sugar to each pound of the stewed berries. Boil for about three-quarters of an hour ; and they will need constant stirring, or they will certainly burn. You can easily determine whether a jam requires more boiling, by taking a small quantity out on a saucer. If it looks bright and glistening, and no water-like juice surrounds it on the saucer, it is safe to infer that it is done.” RHUBARB JAM. Rhubarb Jam. No. 1. “To seven pounds of rhubarb add four sweet oranges and five pounds of sugar. Peel and cut up the rhubarb. Put in the thin peel of the oranges and the pulp, after taking out the seeds and all the whites. Boil all together for an hour and a half.” Rhubarb Jam. No. 2. “It is best made in June, when the rhubarb is no longer young. Take ten pounds of large-sized rhubarb, and cut it up ; add to it one pound of candied peel (viz., citron, lemon, and orange) shred, and also the rind of two large fresh lemons chopped fine, one pound of sugar to the same weight of fruit, and boil like other preserve.” Crab-Apple Jam. Pare the crab-apples when quite ripe. Put them into a stone jar, cover it well, and put it in a pan of boiling water for an hour and a half. Then prepare the sirup with two pounds of sugar in half a pint of water, for every pound of the apples. Clarify the sirup. Then put the apples into it, and boil the whole to a jam. — Peterson's Magazine. {By peri) Pine-apple Marmalade. To every pound of grated pine-apple allow a pound of double-refined loaf-sugar. Boil until thick ; then pack in tumblers, and paste over them papers wet with the beaten whites of eggs. Keep them in a dry cool place until wanted. — Godey 's Lady 's Book. {By per) APPLE JELLY. Apple Jelly. Cut off all spots and decayed places on the apples ; quarter them, but do not pare or core them ; put in the peel of as many lemons as you like, about two to six or eight dozen of the apples ; fill the preserving-pan, and cover the fruit with spring-water ; boil them till they are in pulp, then pour them into a jelly-bag; let them strain all night, do not squeeze them. To every pint of juice put one pound of white sugar; put in the juice of the lemons you had before pared, but strain it through muslin ; you may also put in about a teaspoonful of essence of lemon. Let it boil for at least twenty minutes ; it will look redder than at first ; skim it well all the time. Put it either in shapes or pots, and cover it the next day. It ought to be quite stiff and very clear. — Godey's Lady's Book. (By per. Pub.) Cider Apple Jelly.