Copper or brass preserving pans are the best kind to use, but
they require a great deal of care to keep clean ; the enamelled
are very nice and easily kept in order. Jams should be kept
in a dry, cool place, and if properly made will only require a
small round of writing paper, oiled, and laid on to fit ; now tie
down securely with a second paper brushed over with the white
of egg to exclude the air. If you should have the least fear of
the store closet being damp, it would be better for the first
paper to be dipped in brandy. Inspect them every two or
three months.
808. Plum Jam — Ingredients — Allow % lb. of white sugar to I lb. of

fruit.
It is difficult to give the exact quantity of sugar to be used
in plum jam, in fact it entirely depends upon the quality of the
plums used, therefore your own judgment will be necessary.
A'ter weighing the plums, halve them and remove the stones ;
then place on a large dish and sprinkle with the sugar, leave
them thus for twenty-four hours ; then put into a preserving
pan and let them simmer gently on the back of the stove for
about twenty-five or thirty minutes, then boil very quickly, for
a quarter of an hour, skimming carefully, and stirring with a
wooden spoon to prevent the jam sticking. It greatly improves
the jam to put some kernels from the plum stones into it.
809. Red Currant Jam— Ingredients— J^ of a lb. of white sugar

to every pound of fruit.
