Peach Jam.--Cut the peaches in quarters, and take off the skins and stones, put them in a pan with equal weight of white powdered sugar, let them stand all night in the sugar, and next day boil them slowly until they become quite soft and the juice jellies well. Fruit that is not quite ripe is far preferable, because, when ripe, peaches have so much juice that it is impossible to reduce it sufficiently to keep well. Cover the pots with paper dipped in brandy, like all other preserves, but not till a few days after it is made. Pear Jelly.--The pears must be a juicy sort. Cut them into quarters without paring or coring. Put 8 lb. in a pot with 1 qt. water, and boil on a slow fire to a pulp, then throw them into a jelly bag, made of coarse glass cloth, and let them remain all night to drain. Next morning squeeze any remaining juice out of the bag, and to each 1 lb. juice add ½ lb. lump sugar, and a very little lemon juice to flavour. Boil it on a quick fire till it comes to a jelly. Great care must be taken not to let this burn. It takes about 2 hours to boil to a jelly, but is more easily done in small quantities. Coarse, juicy pears are the best. Pears, Preserved.--Take some small pears as soon as the pips are black; set them over the fire in a preserving pan with water to cover them; let them simmer until they will yield to the pressure of the finger; then with a skimmer take them out, and put them into cold water; pare them carefully, leaving on a little of the stem and the blossom end; pierce them at the blossom end to the core; then make a syrup of 1 lb. sugar to 1 pint water for each lb. of fruit. When it is boiling hot pour it over the pears, and let it stand until the next day; then drain it off; make it boiling hot again, and pour it over the fruit. After a day or two put the pears in the syrup over the fire, and boil it gently until it is clear; then take out the fruit, boil the syrup till thick, and put it and the fruit in jars. The jargonelle pear is considered the best for preserving, or any small firm pear. Pineapple Jam.--Choose ripe fruit, but it must not be over ripe; if at all bruised be careful to cut all the bruised parts out. Peel, and remove all the eyes; cut into slices about ½ in. thick, and again into pieces about 1 in. square. Weigh the fruit after preparing it, and to every lb. allow 1 lb. powdered white sugar. Put the fruit only in a bright copper preserving-pan on the fire until it is quite hot and the juice flowing, stirring it from the moment of putting on the fire with a wooden spoon. Then add the sugar gradually, continuing to stir all the while, and let it boil for ½-¾ hour, or until it will set. This jam requires especial care to prevent burning. If it burn in the very least, the flavour is spoilt and the colour too. After filling the jars, let them remain until the next day before tying them down to keep.