Raspberry Jam
441. To a pound of fruit weigh a pound of sugar; mash the fruit in a pan with a wooden spoon; put the sugar to it, and boil it hard for fifteen or twenty minutes.
To four pounds of raspberries you may add one pound of ripe currants; they give the jam a fine flavor and a pretty color.
Blackberry jam is made in the same manner; only leave out the currants.