wenty minutes, or until the consistency of
marmalade.

PRESERVED DAMSON PLUMS

Pick the plums over carefully, removing every one that has a decayed
spot or blemish. Leave the stems on. After picking the fruit over, wash
it carefully in cold water; then weigh it and allow one pound of sugar
to each pound of fruit. Put a gill of water in the preserving kettle for
each pound of sugar, stand the kettle over a moderate fire and add the
sugar. Stir it almost constantly with a wooden spoon until the sugar
melts; then turn on a little more heat and let the melted sugar boil
gently until it is a thick syrup. Stir, and skim it frequently. When the
required thickness (which should be like syrup used for griddle cakes)
put the plums in the boiling syrup and let them cook gently for half an
hour; then skim out the plums and put them in glass jars, filling each
jar half full. Let the syrup boil till almost as thick as jelly, then
pour it in the jars, filling them quite full. Fasten the tops on and
stand the jars upside down until the preserves are cold; then put them
where they are to be kept for the winter.

DAMSON JAM

Weigh 3/4 of a pound of sugar for each pound of fruit. After washing the
plums carefully, put them in a preserving kettle with just enough water
to keep them from sticking to the bottom. Set them over a moderate fire
and let them simmer for half an hour; then turn them, juice and all,
into a colander, filling the colander not more than half full. Have the
colander set over a large earthen bowl. With a potato masher, press
juice and pulp through the colander into the bowl, leaving skins and
pits as dry as possible. Remove these from the colander and repeat the
process until all the pulp and juice is pressed out; then pour it into
the kettle and, while it is heating slowly, heat the sugar in the oven.
As soon as the juice and pulp begins to simmer stir in the hot sugar,
and when it drops from the spoon like a thick jelly pour it into the
glasses. This is one of the most delicious fruit preserves made and is
always acceptable with meat and poultry or as a sweetmeat at afternoon
teas.

RASPBERRY JAM

To five pounds of red raspberries (not too ripe) add five pounds of loaf
sugar. Mash the whole well in a preserving kettle (to do this thoroughly
use a potato masher). Add one quart of currant juice, and boil slowly
until it jellies. Try a little on a plate; set it on ice, if it jellies
remove from the fire, fi