| Page |
| General Remarks on the use and value of Preserved Fruits | 493 |
| A few General Rules and Directions for Preserving | 496 |
| To Extract the Juice of Plums for Jelly | 497 |
| To weigh the Juice of Fruit | 498 |
| Rhubarb Jam | 498 |
| Green Gooseberry Jelly | 498 |
| Green Gooseberry Jam (firm and of good colour) | 499 |
| To dry green Gooseberries | 499 |
| Green Gooseberries for Tarts | 499 |
| Red Gooseberry Jam | 500 |
| Very fine Gooseberry Jam | 500 |
| Jelly of ripe Gooseberries (excellent) | 500 |
| Unmixed Gooseberry Jelly | 501 |
| Gooseberry Paste | 501 |
| To dry ripe Gooseberries with Sugar | 501 |
| Jam of Kentish or Flemish Cherries | 502 |
| To dry Cherries with Sugar (a quick and easy method) | 502 |
| Dried Cherries (superior receipt) | 503 |
| Cherries dried without Sugar | 503 |
| To dry Morella Cherries | 504 |
| Common Cherry Cheese | 504 |
| Cherry Paste (French) | 504 |
| Strawberry Jam | 504 |
| Strawberry Jelly, a very superior Preserve (new receipt) | 505 |
| Another very fine Strawberry Jelly | 505 |
| To preserve Strawberries or Raspberries, for Creams or Ices, without boiling | 506 |
| Raspberry Jam | 506 |
| Very rich Raspberry Jam, or Marmalade | 506 |
| Good Red or White Raspberry Jam | 507 |
| Raspberry Jelly for flavouring Creams | 507 |
| Another Raspberry Jelly (very good) | 508 |
| Red Currant Jelly | 508 |
| Superlative Red Currant Jelly (Norman receipt) | 509 |
| French Currant Jelly | 509 |
| Delicious Red Currant Jam | 509 |
| Very fine White Currant Jelly | 510 |
| White Currant Jam, a beautiful Preserve | 510 |
| Currant Paste | 510 |
| Fine Black Currant Jelly | 511 |
| Common Black Currant Jelly | 511 |
| Black Currant Jam and Marmalade | 511 |
| Nursery Preserve | 512 |
| Another good common Preserve | 512 |
| A good Mélange, or mixed Preserve | 513 |
| Groseillée, (another good Preserve) | 513 |
| Superior Pine-apple Marmalade (a new receipt) | 513 |
| A fine Preserve of the green Orange Plum (sometimes called the Stonewood Plum) | 514 |
| Greengage Jam, or Marmalade | 515 |
| Preserve of the Magnum Bonum, or Mogul Plum | 515 |
| To dry or preserve Mogul Plums in syrup | 515 |
| Mussel Plum Cheese and Jelly | 516 |
| Apricot Marmalade | 516 |
| To dry Apricots (a quick and easy method) | 517 |
| Dried Apricots (French receipt) | 517 |
| Peach Jam, or Marmalade | 518 |
| To preserve or to dry Peaches or Nectarines (an easy and excellent receipt) | 518 |
| Damson Jam (very good) | 519 |
| Damson Jelly | 519 |
| Damson or Red Plum Solid (good) | 519 |
| Excellent Damson Cheese | 520 |
| Red Grape Jelly | 520 |
| English Guava (a firm, clear, bright Jelly) | 520 |
| Very fine Imperatrice Plum Marmalade | 521 |
| To dry Imperatrice Plums (an easy method) | 521 |
| To bottle Fruit for winter use | 522 |
| Apple Jelly | 522 |
| Exceedingly fine Apple Jelly | 523 |
| Quince Jelly | 524 |
| Quince Marmalade | 523 |
| Quince and Apple Marmalade | 525 |
| Quince Paste | 525 |
| Jelly of Siberian Crabs | 526 |
| To preserve Barberries in bunches | 526 |
| Barberry Jam (First and best receipt) | 506 |
| Barberry Jam (second receipt) | 527 |
| Superior Barberry Jelly, and Marmalade | 527 |
| Orange Marmalade (a Portuguese receipt) | 527 |
| Genuine Scotch Marmalade | 528 |
| Clear Orange Marmalade (Author’s receipt) | 529 |
| Fine Jelly of Seville Oranges (Author’s original receipt) | 530 |