Heavenly Jam.
One basket of blue grapes, 3 oranges, 1 lemon, 3 pounds sugar, 1 pound seeded raisins; slip the skins off the grapes, put the pulp in kettle, keep from burning, a few minutes simmering will make the seed come out, put through colander to remove seeds, then add skins. Squeeze juice from oranges and put through meat grinder with peel, add raisins and sugar. Mix all together and cook 20 minutes.—Mrs. A. Piepho.
Orange Marmalade.
Select 1 orange and 1 lemon with a thin skin. Cut in slices and then in cubes. To this add 6 cups of water. Let stand over night. Next morning boil 20 minutes; measure liquid and to 1 cup of mixture add 1 cup of sugar. Boil evenly for ½ hour, or until it jells. This will make 8 medium sized glasses.—Mrs. Albrecht.
Pear Conserve.
Five pounds pears, 1 quart cranberries, rind of 1 orange, par boiled twice, juice of 2 oranges. Put all through food grinder add 4 pounds of sugar and let stand over night. Next morning boil 45 minutes to 1 hour, and put in tumblers or jars. When cold cover with parafine and put away to keep.—Clare L. Kemnitz.
Pineapple and Strawberry Jam.
One pineapple cut up fine, 3 boxes of strawberries; boil together 15 minutes, add 3 pounds sugar and boil 20 minutes longer. Put in glasses and when cold seal.—Mrs. F. C. Kramer.
Plum Conserve.
One basket California blue plums, seeded and put through the meat mill, 4 pounds sugar, 1 pound nut meats (pecans), juice of 3 lemons and 4 oranges and the rind; 2 oranges put through the meat mill. Boil 40 minutes, stirring to keep from burning.—Mrs. C. B. Moellering.
