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.