Take 8 pounds of raisins, put in kettle on fire, and 7½ pounds granulated sugar. Let boil 20 minutes and add four ounces corn starch and ¼ ounce tartaric acid. This jam is usually stored away in glass jars.
Currant Jam.
Bring 20 pounds of currants to a boil, with 21 pounds of fine powdered sugar and ½ pound of corn starch. Let boil 25 to 30 minutes. Keep stirring till it thickens. When done put in glass jars covered tight. This jam will keep for a year if directions are followed correctly.
Huckleberry Jam.
Bring to a boil 18 pounds of huckleberries, 20 pounds of XXXX powdered sugar, 4 ounces of corn starch. Boil 15 minutes. Keep stirring until thick and when done place in glass jars for future use.
French Orange Jelly.
Take 4 ounces gelatine, soak into 2 quarts of lukewarm water for one and one-half hours, then add 2¾ quarts of boiling water and 3 pounds of granulated sugar, 2 teaspoonfuls of orange extract. Put on stove and let boil five to ten minutes. When done put in wooden pails. Put thick paper soaked in rum over the jelly. Put away for future use.
The Original Peach Jelly.
Take 1½ ounces of gelatine. Dissolve in ¾ pint of cold water, add 1½ pounds of granulated sugar. Next add ¾ pint of boiling water. Put on stove and let come to a boil 10 minutes. Flavor with ½ pint mashed peaches. Put in pail and store away.