Ingredients
- six pounds of fine red raspberries
- one quart of currant juice
Directions
1
To five or six pounds of fine red raspberries . (not too ripe) add an equal quantity of the finest quality of white sugar. Mash the whole well in a preserving kettle ; add about one quart of currant juice (a little less will do) and boil gently until it jellies upon a cold plate ; then put into small jars ; cover with brandy paper, and tie a thick white paper over them. Keep in a dark, dry and cool, place.
By Home for the Friendless (Chicago, Ill.) ·
Recipe sourced from
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