Ingredients
- a pound of sugar to a pound of fruit
- a pound of fruit
Directions
1
Allow a pound of sugar to a pound of fruit. Mash the raspberries and put them with the sugar into your preserving kettle. Boll it slowly for an hour skimming it well. Tie it up with brandy paper.
2
All jams are made in the same manner.
By Eliza Leslie ·
Recipe sourced from
gutenberg