GREEN-GAGE JAM

Wash the plums, cut them in half, and remove the seeds, but not the skins. Dissolve the sugar in the water over the fire, and when it comes to the boiling point, add the plums. Cook slowly until the plums are mushy and the entire mixture is thick. Pour into sterilized glasses, cool, seal, and label. If sweet plums are used, decrease the quantity of sugar.

79. GOOSEBERRY JAM.--When gooseberries are well ripened, they make very good jam. As this fruit is rather tart, considerable sugar must be used if a sweet jam is desired.

GOOSEBERRY JAM

Remove the stems and blossom ends from the gooseberries and wash thoroughly. Add the sugar to the berries in a preserving kettle. Bring to a rapid boil, cook for a few minutes, and then mash the berries to a pulp. Cook until the mixture thickens and tests as for jelly. Pour into hot sterilized glasses, cool, seal, and label.

80. BLACKBERRY JAM.--Probably no jam is so well liked as that made from blackberries. Some varieties of these are large in size and contain considerable pulp in proportion to seeds. These are especially suitable for jam.

BLACKBERRY JAM