Ingredients

Method

Take whatever fruit to be made into jam; pick, wash. If large fruit is used, peel, core, or pit, as the case may be, and dice. To each pound of fruit allow a pound of sugar. Put the sugar into a copper or preserving kettle; add enough water to dissolve it. Cook until a boiling, thick syrup is produced, then add the fruit. Draw to one side and keep the syrup just below the boiling-point until the fruit becomes transparent; then pour into glasses or jars, cover with paraffin paper, and tie down.

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