Ingredients
- four pounds of fruit
- a pound of sugar to each pound of fruit
- a pint of currant juice to every four pounds of fruit
Directions
1
Three-quarters of a pound of sugar to each pound of fruit ; put the fruit on alone or with the addition of half a pint of currant juice to every four pounds of fruit ; boil half an hour, mashing and stirring well ; add the sugar, and cook twenty minutes more. Blackberry jam is very good made as above, omitting the currant juice.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive