No. 1395 Raspberry Marmalade.
Pick twelve pounds of raspberries and pass them through a fine sieve to extract the seeds, boil as many pounds of sugar as you had pounds of fruit to the sixth degree (No. 1379), when add the pulp of the fruit, keep stirring over the fire, reducing it until you can just see the bottom of the pan, take it from the fire, and put it into jars as before.