Remarks: You can add to the marmalade some kernels of peaches and cut the peaches into very small pieces without rubbing them through a sieve. Through the long cooking much of the fruit flavor is lost. No. 48—APRICOT MARMALADE. 1 lb. of apricots ¾ lb. of sugar ¾ cup of water Brandy paper The preparation is the same as that of peach marmalade. See No. 47, Peach Marmalade. No. 49—PLUM MARMALADE. 1 lb. of large, blue plums ½ lb. of sugar, scant ½ cup of water Preparation: Peel and stone the plums, then slice into narrow strips. Boil the sugar and water 1 minute, skim, add the sliced plums and boil until soft and thick but not mushy. Then fill them into glasses or jars, cover with a brandy paper and close them up tightly. No. 50—RASPBERRY MARMALADE. 1 lb. of raspberries ¾ cup of sugar Brandy paper The preparation of raspberry marmalade is the same as that of strawberry marmalade. See No. 38, Strawberry Marmalade. No. 51—PLUM JAM. 30 lbs. of plums 2 tsps. of ground cloves 1 small piece of ginger 1 lemon rind 2 tsps. of ground cinnamon 10 green nuts Preparation: Wipe the plums with a cloth, stone them and boil 4 hours while stirring constantly with a wooden ladle. After this time put in the spices and boil the jam until it is thick, then pour it into stone jars, put these into the oven to dry a little over the top and tie them up with paper, or strew cinnamon on thickly before tying them up. Store the jam in a cool, airy place but never in the cellar; this way it will keep for years. No. 52—PEAR JAM. 5 lbs. of pears 2 lbs. of sugar 1 qt. of water 1 tsp. of cinnamon Preparation: Quarter the pears and boil in the water until tender. When you preserve pears, you may use the peelings for jam by boiling them with the pears and rubbing them through a sieve. Then put the jam back on the stove and boil it until it gets thick, stirring constantly. While it is boiling, add sugar and cinnamon; fill it into stone jars, cover with ground cinnamon when cold, tie up the jars well and keep them in a dry, airy place. No. 53—MIXED MARMALADE. 1 lb. of apples 1 lb. of yellow plums 1 lb. of peaches 1 lb. of quinces 1 lb. of pears 1 lb. of melon 1 stick of cinnamon 2 qts. of water 3 lbs of sugar Brandy paper Preparation: Wipe the fruit with a cloth, slice it and boil with the water and cinnamon until very soft. Then rub through a fine sieve, add the sugar and boil until it thickens, stirring constantly. Fill it into jars or glasses; when cold, cover with a brandy paper and close them up tightly. No. 54—GRAPE JELLY. 1 cup of grape juice 1 cup of sugar Brandy paper