, and
without a cover
to the preserving pan, is a very economical and excellent way—economical, because the bulk of the scum rises from the
fruit
, and not from the
sugar
; but the latter should be good. Boiling it without a
cover
allows the evaporation of all the watery particles therefrom, and renders the preserves firm and well flavoured. The proportions are, three quarters of a pound of sugar to a pound of fruit. Jam made in this way of currants, strawberries, raspberries, or gooseberries, is excellent. The sugar should be added after the skimming is completed.