To four pounds of raspberries you may add one pound of ripe currants; they give the jam a fine flavor and a pretty color.
Blackberry jam is made in the same manner; only leave out the currants.
GREEN GAGE JAM.
442. Wash the fruit, and stew it with enough water to keep them from scorching. Mash them, and strain the pulp through a colander. To a pint of pulp add a pound of sugar. When the sugar is dissolved, boil it till it is a smooth mass.
Plum jam is made in the same way.
PINE APPLE JAM.
443. This is made like all other jams, only the pine apple is grated.
BRANDY GRAPES.
444. Put some close bunches, when ripe, into a jar, first pricking each grape with a needle; strew over them half their weight in pounded loaf sugar, fill up with brandy, and tie them closely. They look very handsome on the table.