Grape Jam.—­

      8 Cups of Grapes. 4 Cups of Sugar.

Wash the grapes, remove the stems and squeeze the pulp from the skins into a preserving kettle.  Put the skins on a granite plate and save them.  Boil the pulp until the seeds separate easily, stirring constantly.  Strain through a sieve, add the skins to the strained mixture, measure, return to the kettle, and add an equal amount of sugar.  Boil gently for 15 minutes or until the jam is very thick.  Pour into sterilized glasses and seal when cold.  The mixture needs careful watching and stirring, as it will burn easily, especially after the sugar is added.

[Domestic science 825]

Rhubarb Conserve.—­

      2 lbs. rhubarb. 2 oranges.
      3 lbs. sugar. 1 lb. shelled nuts. 
      Juice of 3 Lemons.

Remove the leaves and pieces of root from the rhubarb and wash the stalks in cold water.  Cut into one-inch pieces.  Do not remove the skin unless it is fibrous.  If the skin is removed do this before cutting in pieces.  Wash the oranges and either grate the rind or cut the yellow into strips thin enough to be seen through.  Wash the lemons and use only the juice.  A little rind may be used, if desired, but it will take away from the orange flavor.  The nuts need not be blanched, but should be broken into pieces of medium size.  Any nut may be used, but walnuts are especially good.  Mix all the materials, except the nuts, with the sugar.  Cook slowly, stirring constantly, until the mixture is thick,—­about three-quarters of an hour.  After the first half hour’s cooking, add the nuts.  Pour into sterilized jelly glasses and seal when cold.

Marmalades and butters.—­Marmalades and butters are really strained jams and the same rules hold true as for jams.

Apple Marmalade.—­Pare and core the apples.  Cook until tender with just enough water to keep from burning.  Force through a fine sieve, return to the fire with a scant pound of sugar and the juice and rind of one lemon for each pound of pulp.  Cook, stirring with a wooden spoon until the marmalade is thick when dropped on a cold saucer.  Pour into sterilized glasses.

Peach Marmalade.—­Follow the recipe for apple marmalade, adding spices, such as cinnamon, nutmeg and cloves.

Crab Apple Marmalade.—­When making crab apple jelly, core the apples and after straining, use the pulp that is left to make marmalade.  Various seasonings can he added.  Among the best are cinnamon, cloves, nutmeg, grated rind and juice of oranges and lemons.  When seasoned according to taste, add sugar to the pulp, and cook until of the desired consistency.  Seal in sterilized jars.

Rhubarb Marmalade.—­

    2 lbs. rhubarb. 3 lbs. sugar.  Rind and pulp of 6 oranges.

Boil the ingredients together until thick.  The rind of the orange may be grated and cooked by itself until tender before adding to the rest of the materials.  Pour into sterilized glasses and seal.