N.B. You should be careful to keep stirring this, and all other jams, while they are boiling.
Pine Apple Jam.
Cut your pine apple into slices: cover it with powder sugar, and let it stand a fortnight; then pounding it in a mortar till it is fine, pulp it through a sieve; to a pound of pulp, allow half a pound of clarified sugar, boil the sugar to the degree called blown, and finish it in the same manner as peach jam.
Barberry Jam.
Put your barberries into the oven till they become thoroughly hot, then pass them through a sieve. To a pound of pulp, allow a pound and a quarter of sugar sifted fine. Boil the pulp till one half is consumed, then put in the sugar, mix it well, and put it into pots.
Currant Jam.
Take the currant pulp when you have strained the liquor from it for jelly. To a pound of pulp, allow a pound of sifted sugar. Boil the pulp well; then put in the sugar, and boil it all for about half an hour, and it will be fit for use.
N.B. The quicker your fire is for all red fruit, the better will be the colour.
Quince Marmalade.
Pare your quinces and cover them: then boil them till tender, and pulp them through a sieve, with half the quantity of apples boiled in the same manner. To a pound of pulp, allow a pound and a quarter of clarified sugar: boil the sugar to the degree called blown, then put in the pulp, and boil it all for about half an hour, then put it into pots.