_Ingredients._—To every lb. of fruit weighed after being pared, cored,
and sliced, allow ¾ lb. of preserving-sugar, the grated rind of 1
lemon, the juice of ½ lemon. _Mode._—Peel the apples, core and slice
them very thin, and be particular that they are all the same sort. Put
them into a jar, stand this in a saucepan of boiling water, and let
the apples stew until quite tender. Previously to putting the fruit
into the jar, weigh it, to ascertain the proportion of sugar that may
be required. Put the apples into a preserving-pan, crush the sugar to
small lumps, and add it, with the grated lemon-rind and juice, to the
apples. Simmer these over the fire for ½ hour, reckoning from the time
the jam begins to simmer properly; remove the scum as it rises, and,
when the jam is done, put it into pots for use. Place a piece of oiled
paper over the jam, and, to exclude the air, cover the pots with tissue
paper dipped in the white of an egg, and stretched over the top. This
jam will keep good for a long time. _Time._—From 3 to 4 hours to stew
in the jar; ½ hour to boil after the jam begins to simmer. _Average
cost_, for this quantity, 5_s._ _Sufficient._—7 or 8 lbs. of apples
for 6 pots of jam. _Seasonable._—Make this in September, October, or
November, when apples can be bought at a reasonable price.