ves and one tablespoonful
cinnamon. Cook very hard for twenty minutes, then remove from the stove
and pour into glasses.

9. Rhubarb Jelly.--After the rhubarb has been thoroughly washed and cut up
in small pieces, stew until tender in a preserving kettle. Strain through
a jelly rag and flavor with extract of lemon. Put in enough to suit the
taste. To each pint of juice add a pound of sugar; boil until it jellies
on the skimmer, then remove and place in glasses. Keep in a cool place.

10. Orange Marmalade.--Cut the oranges in half; remove the pulp with a
spoon, take one lemon to five oranges, preparing the same way. Then cut
the shells of the oranges in two, scrape out the white lining and put the
skins on to boil; weigh the pulp, take half as much sugar, and simmer
together fifteen minutes. When the skins are transparent and tender, take
up, putting several pieces together, cut it quickly into the narrowest
possible strips. Mix these with pulp and sugar; cook until very thick. Put
in glasses and then when cold, seal.

11. Blackberry Jam.--Take two quarts of blackberries, one quart fine
cooked apples, two quarts of sugar, boil these all together for twenty
minutes. This is very easily made and is very good.

12. Plum and Apple Jam.--After canning plums, there is often some left,
not enough to fill a can; a very nice jam can be made of this by putting
it through a sieve; and adding the same quantity of good apples, cooked.
Sweeten to taste and put in a very little cinnamon and cloves. Cook an
hour, then tie up in jars when cold.

13. Tomato Marmalade.--Pare and slice without wetting four pounds of
unripe tomatoes, Give them a slow boil for several hours until a large
portion of the water has evaporated; add for each pound of tomatoes
three-quarters of a pound of sugar and two sliced lemons. Boil for one
hour longer.

[CANNING, PICKLING AND PRESERVING 847]

14. Raspberry Jams.--To three or four pounds of ripe red raspberries add
an equal quantity of white sugar. Crush the whole well in a preserving
kettle; add one pint of currant juice and boil gently until it jellies
upon a cold plate; put into a small jar and cover with brandied paper. Tie
over them a thick paper and keep in a dark, cool, dry place.

15. Strawberry Jam, with Red Currants.--Take four pounds of strawberries,
one pint of red currant juice, and two pounds of sugar. Place in a
porcelain kettle and boil the berries and currant juice first,