Raspberry Jam. ✠
¾ lb. of sugar to every lb. fruit.
Put the fruit on alone, or with the addition of a pint of currant juice to every four pounds of fruit. Boil half an hour, mashing and stirring well. Dip out most of the boiling juice before adding sugar, and cook twenty minutes more. Blackberry jam is very nice made as above, leaving out the currant juice.