The Blue Grass Cook Book

page 328

      BLACKBERRY JAM (No. 2)
Use recipe above, but strain through a colander and remove the seed before
cooking. This makes a clear jam, and many people prefer it.

      DELICIOUS APPLE
      PRESERVES
Mrs. J. W. Fox

  If sour apples are used, take 1 pound sugar to 1 pound fruit.

  If sweet apples are used, take 3/4 pound of sugar to 1 pound fruit.

Make a rich syrup of sugar and water and boil till thick. Slice 1/2 lemon and
drop in syrup. Pare and core the apples and drop them whole in the syrup a few
at a time and cook till they can be pierced with a fork. Remove fruit and put in
glass jar, and drop more apples in the syrup. Boil the syrup that is left till
quite thick and fill the jars.

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