Fruit for jam should be just ripe, in fact, just under rather than overripe. It must be clean and dry, because when it is picked in the wet, the keeping and setting properties are impaired, and it is likely to get mouldy if not used immediately. Use pure white sugar—brewers' crystals for preference. Stir with a wooden spoon.

Do not leave fruit standing in a metal pan, as the acids of the fruit are likely to form compounds with the metal.

Most jams and jellies should boil briskly in order to retain the flavour of the fruit and keep it a good colour. To keep the jam clear remove scum as it rises to the top while cooking.

To test jam or jelly place a little on a cold saucer; if it sets when cold it is done.

When making jelly, cover the fruit with water, and boil for from half to one hour. Skim well and strain through a bag. Do not squeeze. Allow one cup of sugar to one cup of fruit juice, and boil till it jellies when tested, usually about half an hour. The less jelly is stirred the clearer it will be.

The jars should be clean and thoroughly dry. Put them into the oven to sterilize before filling. This prevents the jars from cracking when being filled with the hot jam. It is a good plan to paste the jars down while they are hot.

Quince and Tomato Jam.

This jam has an unusual flavour and is delicious. Quinces 2 lbs., tomatoes 3 lbs., sugar 4 lbs.

Method: Peel, core and mince the quinces. Immerse the tomatoes in boiling water and remove the skins. Put together in preserving pan and boil for half an hour. Add sugar and boil until it sets when tested on a saucer—about two to two and a half hours. Pot while hot and paste down.

Strawberry Conserve.

Strawberry jam is improved in flavour if some more acid fruit juice is added to the strawberries. Red currants, gooseberries or rhubarb are suitable. Strawberries 6 lbs., red currants, gooseberries or rhubarb 1 1/2 lbs., sugar 6 lbs.

Method: Pick over the strawberries and lay in large flat dishes, sprinkle half the sugar over them and leave all night. Place the red currants in the preserving pan and just cover with water, and boil for half an hour. Strain off the juice into the preserving pan and add to the other fruit juice and then add the rest of the sugar. Cook for ten minutes, stirring all the time. Put in the strawberries and cook gently until it jellies when tested—about twenty minutes. Place in warm jars and cover when cold. This Conserve has a very delicious flavour and particularly pleasing appearance, as the strawberries are set in a firm jelly.

Cape Gooseberry and Melon Jam.

Cape gooseberries 3 lbs., melon (cut small or minced) 4 lbs., sugar 3/4 lb. to each 1 lb. of fruit, water 1 quart.

Method: Sprinkle sugar over the melon and leave over-night. Next day add the shelled cape gooseberries and water, and boil till it will set when tested—about 1 1/2 hours.

Passion Fruit Pulp.

Method 1.—Unsweetened.

Scrape the fruit from the shells and boil for 10 minutes. Bottle in small sterilized jars and seal immediately.

Method 2.

To every cup of passion fruit add 3/4 cup of sugar. Boil for 20 minutes. Bottle in sterilized jars and seal.

N.B.—Jars must be airtight.