Pour boiling water on fruit; peel and throw into cold water. Chop the blanched nuts of the stones and add to the fruit (2 nuts to each pound). Cook half an hour; add 3/4 pound sugar to 1 of fruit, and cook fifteen minutes. Put in bowls or glasses, and seal air tight.
Isabella Grape Jam.
Boil grapes until tender, then put through a sieve. Add 3/4 pound sugar to each pound of fruit. Then boil as for jelly.
Currant Jelly.
1 pound sugar to 1 pint juice. Heat sugar in oven while the juice comes to a boil; add sugar, and boil four or five minutes.
Pineapple Preserve.
Pare and grate pineapples, 3/4 pound sugar to 1 pound fruit. Put fruit and sugar on together, and when it comes to a boil let it cook twenty minutes.
Preserved Grapes.
Eight pounds will make one dozen and a half tumblers. To the grapes put an equal weight of sugar; then squeeze the pulp from the skin. Cook the pulp a few minutes and rub through a wine sieve to separate the seeds. Cook skins in the same water until soft (if you have no water left in the kettle, add some); skim them out and put in sugar. When it begins to cook put in pulp and skins, and cook slowly until they jelly. It should form a moderately stiff jelly.