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Perserves
To Make Currant Jelly

take currants as dry as you can and pick them of the stem
and put them in a peserving pan over a gentel charcoal fire
till the juce is drawn out of them strain them thor a sieve but leave
a little of the juice along with the currants in the pan and put as much
sugar to them as it is common to peserve them and boil up again this
is known by experience to be as good as methord to perserve as when the
juce is left in them then take the juce strand and strain it throu a juice bag
let as much run thro as will without foaming for it must not squeez'd
then measur the juice and add to every quart of juice a pint of white currant
juice then add to every pint of juice thus mixed a pound of double refined
sugar put it in the pan let it boil over a gentel fire till you see it will
jelly which you may know by puting it in a spoon but you must keep it
stiring and scum it clean before you put into glasses

To Make Rasberry Jam

take the best read rasberys you can get and mash them well and
put a pound of lump sugar to pint of the mash'd rasberys and a pint
of currant juice to every 2 quarts of rasberys put it in a preserving
pan over a charcoal fire keeping it stiring all the while till you see it
will jelly then take off and let it stand a few minutes and let
stand and steam your jars over it then put in and let it
stand untill tomorrow then take the writing paper and dip in some
french brandy and lay it on the jam and tye some more paper
over it and your jam will keep good for a year

To Preserve Green Gooseberrys

take the gooseberrys at their full growth pare them with a penknife
thin and seed them make the watter boiling hot with a nob of
allum stop them down close with a wet cloth let them stand
some time if they are not goun them boyle them [thru] watter up
again and stop them down in the same manner as before when
ground boil them up in a strong syrup of double refined sugar