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licious | burning | juice | | conserve | | | | | | PINEAPPLES |Pectin must | Prepare as | For jams, | 3/4 cupful of |be added for| for table |enough water| sugar to 1 |jelly making| use |to keep from| cupful of | | | burning | juice | | | | PLUMS, |Suitable for| Mash fruit | 1 quart of | 3/4 cupful of GREENGAGE |jelly making| and remove | water for | sugar to 1 | |stems; cook |each peck of| cupful of | |stones with | fruit | juice | | fruit | | | | | | PLUMS, DAMSON|Suitable for| Wipe and | 1 quart of | 3/4 cupful of |jelly making| pick over; | water for | sugar to 1 | | prick | every peck | cupful of | | several | of plums | juice | | times with | | | | large pin | | | | | | QUINCES | Excellent |Cut out the |One-half as | 3/4 cupful of | for jelly |blossom end.| much water | sugar to 1 | making, if |Mash and cut| as quinces | cupful of | not too |in quarters | | juice |ripe. If so,| | | | add crab | | | | apple | | | | | | | RASPBERRIES | Excellent | Wash them |1 cupful of | 1 cupful of | for jelly |thoroughly, | water to 5 | sugar to 1 | making | but do not | quarts of | cupful of | | let them | berries | juice | |soak in the | | | | water | | | | | | RHUBARB |Pectin must |Wash and cut| For jam, | 3/4 cupful of |be added for| into small |half as much| sugar to 1 | jelly | pieces | water as | cupful of | making. |
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