The scum should be removed, and a wooden spoon used for the purpose.

A large enamel stew-pan can be used, but tradition is in favour of a brass preserving-pan.

It will be found best to boil the fruit as rapidly as possible.

The quantity of sugar varies slightly with the fruit used.

Supposing we have a pound of fruit, the following list gives what is generally considered about the proper quantity of sugar APRICOT JAM .-- Three-quarters of a pound.
BLACKBERRY JAM .-- Half a pound; if apple is mixed, rather more.
BLACK CURRANT JAM .-- One pound.
RED CURRANT JAM .-- One pound.
DAMSON JAM .-- One pound.
GOOSEBERRY JAM .-- Three-quarters of a pound.
GREENGAGE JAM .-- Three-quarters of a pound.
PLUM JAM .-- One pound.
RASPBERRY JAM .-- One pound.
STRAWBERRY JAM.-Three-quarters of a pound.
CARROT JAM .-- If you wish the jam to be of a good colour, only use the outside or red part of the carrots.