6. Cook gently until the mass begins to thicken.
7. Measure sugar, using three-fourths part of sugar to one part fruit. That is, for every pound of fruit use three-fourths of a pound of sugar, or to every cup of fruit use three-fourths of a cup of sugar.
8. Continue cooking, allowing the jam to simmer gently.
9. Cook the mixture until the desired consistency is reached. When a little of the jam falls in heavy drops from the spoon, it is thick enough.
10. A small amount of mixed ground spices, vinegar or crystallized ginger can be added if desired.
11. Pour into hot, sterilized glasses to within one-half inch of the top.
12. Allow to cool, seal with paraffin, cover, label and store.
Fruit butters are always softer than jam. Marmalades are made much as are jams. The rind is usually used in lemon, orange and grapefruit marmalades.
Conserves consist of a combination of several fruits. Nuts and raisins are often added to conserves.
Preserves are thick mixtures containing sugar equal to at least three-fourths of the weight of the fruit.