[CRANBERRY JAM.]
Put five quarts of cranberries in a preserving kettle with two quarts of water and boil gently until the fruit is tender, then add three pounds and three-quarters of granulated sugar, boil until the fruit is clear, skimming carefully. Put in glasses and when cold seal. It keeps well.
[GOOSEBERRY JELLY.]
Use the large English gooseberries and follow directions for [currant jelly].
[GOOSEBERRY JAM.]
Three-quarters of a pound of sugar to every pound of fruit. Put the fruit on by itself in a porcelain-lined or granite-ware saucepan, mash and stir well to keep from burning, and boil one hour. Then add the sugar and boil one hour more.
[GRAPE JAM.]
Press with the fingers the pulp from grapes—Muscat or Concord grapes make the best jam—seed and measure them, allowing a cup of sugar to each cup of fruit. Put the skins on and cook until tender, when almost done add the pulp, and when all is tender add the sugar and boil until thick.