General Rules for Making Jam.
1. Gather the fruit on a dry day.
2. Pick it over carefully and see that it is free of insects, and take away any that is decayed.
3. Put the fruit in the pan and let it juice over the fire; add the sugar, which should be warmed, by degrees.
4. Use good white sugar for preserving; the cheaper kinds do not go so far.
5. Three-quarters of a pound of sugar is enough for any fruit unless it is very sour, when a pound may be used.
6. Stir often and do not let the jam burn.
7. Skim well.
8. Bring to the boil after the sugar has melted, and boil until done.
9. Put a little on a plate, let it cool, and see if it will set; if so, it has been cooked enough.