gether half a pint of red currant juice, and half a pound of loaf sugar; put in the cherries as they boil, sift in three quarters of a pound of sugar; boil the cherries very fast for more than half an hour; when cold, put on brandy paper.
To make Strawberry Jam.
Take some of the finest scarlet strawberries, gathered when they are full ripe, pick them from the stalks, put some juice of strawberries to them, beat and sift their weight in double-refined sugar, and strew it over them: put them into a preserving pan, set them over a slow fire, boil them twenty minutes, and skim them; then put them in glasses, when cold put brandy-paper on them.
To make Black Currant Jam.
Gather your currants when they are full ripe on a dry day, pick them from the stalks, then bruise them well in a bowl, and to every pound of currants put a pound of double refined sugar beaten and sifted, put them into a preserving pan, boil them half an hour, skim and keep them stirring all the time, then put them into pots; when cold, put brandy-paper over, and tie white paper over all.
To make green Gooseberry Jam.
Before they are ripe, but at the full growth, take the green gooseberries; pick out the seeds, green them, as directed for green hops; then drain them, beat them in a mortar with their weight of sugar; take a pint of gooseberries, boil them in a pint of water, then squeeze them,
