Raspberry Jam. No. 1.— Very good.
Take to each pound of raspberries half a pint of juice of red and white currants, an equal quantity of each, in the whole half a pint, and a pound of double-refined sugar. Stew or bake the currants in a pot, to get out the juice. Let the sugar be finely beaten; then take half the raspberries and squeeze through a coarse cloth, to keep back the seeds; bruise the rest with the back of a wooden spoon; the half that is bruised must be of the best raspberries. Mix the raspberries, juice, and sugar, together: set it over a good fire, and let it boil as fast as possible, till you see it will jelly, which you may try in a spoon.