Grate sound but ripe pine-apples, and to a pound put three quarters of a pound of loaf sugar. Make a syrup and boil the grated pine-apple in it fifteen minutes.
Grape Jam.
Boil grapes very soft, and strain them through a sieve. Weigh the pulp thus obtained, and put a pound of crushed sugar to a pound of pulp. Boil it twenty minutes, stirring it often. The common wild grape is much the best for this use.
Quince Jam.
Weigh twelve ounces of brown sugar to one pound of quince. Boil the fruit in as little water as will do, until it is sufficiently soft to break easily; then pour off all the water and mash it with a spoon until entirely broken; put in the sugar, and boil twenty minutes, stirring it very often.
Another.
Chop a pound of quince (not boiled) in a pound of best sugar. When chopped fine, boil it twenty minutes. If you have some of the water in which quinces have been boiled, put in a gill; if you have not this, use pure water. This is very good, but not as easily digested as the other.
Raspberry Jam.
Pick the fruit over very carefully, as it is more apt than any other to be infested with worms. Weigh equal quantities of fruit and sugar; put the fruit into the kettle, or preserving pan, break it with a ladle, and stir continually. Let it boil quickly four or five minutes, then add the sugar, and simmer slowly a little while. The fruit, preserved in this way, retains its fresh taste much better than if the sugar is added at first. It is scarcely inferior to raspberries gathered from the vines. Some persons prefer to add currants or currant juice. A quart of currant juice to four quarts of raspberries is a good proportion. Boil it up, and put the fruit into it. If you wish to add currants, take fresh, ripe ones, a quart to three quarts of raspberries.
Strawberry Jam.