JAM-MAKING 37 
Raspberry Jam.—To every pound of fruit allow 1 lb. of 
sugar. Pick the berries over carefully, and put them on 
the fire by themselves. Mash the fruit with a wooden 
spoon, and boil for £5 minutes. Take the pan off and 
add the sugar which should be heated as advised for straw- 
berry jam. Boil for 30 minutes, keeping it well stirred. 
Black Currant Jam.—To every pound of fruit allow 
3 1b. of sugar. Pick the currants off their stems, and 
put the sugar and fruit on the fire together. Keep weil 
stirred, and after the jam comes to the boil, boil rapidly 
for I5 minutes. 
Gooseberry Jam.—Make in the same manner as advised 
for strawberry, boiling the fruit by itself for one hour, 
and the fruit and sugar together for another hour. 
Plum, Damson, and Greengage Jams.— Allow ? |b. of 
sugar to every pound of fruit. Boil the fruit and sugar 
rapidly together for three-quarters of an hour after 
boiling point has been reached. 
Blackberry Jam.—lf properly made blackberry is a very 
delicious jam, but it is somewhat troublesome. A good 
American receipt is the following: Pick the berries off 
their stalks into a pan, mash them with a wooden spoon, 
and let them cook in their own juice till they are 
thoroughly heated. Press through a sieve to remove all 
seeds. Measure the liquid, and to every pint of juice 
allow 4 lb. sugar. Return the juice and sugar to the 
fire, and when it comes to the boil, boil rapidly for 
25 minutes. 
Red Tomato Jam.—A jam which has only to be known 
to be appreciated is tomato. To every pound of ripe 
tomatoes allow I lb. of sugar. Scald the tomatoes and 
remove the skins. Cut open the fruit and remove the 
seeds. Put the fruit and sugar together in a pan, and 
add the juice of two lemons to every 3 1b. of fruit and 
sugar, and a small teaspoonful of ground ginger. Crush 
_ the fruit with a wooden spoon, and mix the whole well 
