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 till it jellies upon a cold plate; then put into small jars; cover with brandied paper and tie a thick white paper over them. Keep in a dark, dry and cool place.
2
Blackberry or strawberry jam is made the same way, leaving out the currant juice.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg