Ingredients
- three-quarters pound of sugar to a pound of fruit
- a pound of fruit
Directions
1
Choose large, fully-ripe blackberries, weigh them, and allow three-quarters pound of sugar to a pound of fruit. Mash sugar and fruit together. Put the whole into a preserving
2
208 PRESERVES.
3
kettle. Skim it while boiling, and stir it frequently. Let it boil until it thickens. When done put it in small pots or glasses, and when cold cover with brandy paper, and paste or tie them close. Any kind of fruit may be made into jam by following these directions. Peaches are nicer (small ones) with the skin on.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
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