Method.-Place the fruit and sugar in layers in a preserving-pan, allow it to face by the side of the fireplace until the entire mass is totally sizzling and some of the juice is extracted, then bring slowly to boiling level. Method.-Place the lemons in a preserving-pan, cowl them with chilly water, and boil them gently for two hours, throughout which time the water have to be drained off and changed by fresh boiling water at the least three instances. Turn into jars, cowl without delay with paper brushed over on each sides with white of egg, and store in a cool, dry place. Test on a cold plate; if the juice stiffens, pour the jam into pots, cowl carefully, and retailer in a cool, dry place. Bring slowly to boiling level, stirring often, then boil slowly until the syrup readily stiffens when tested on a chilly plate; this will probably be when the jam has boiled for about 40 minutes. Microwave on excessive for 4 x 30 second bursts, stirring in between.
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