RASPBERRY JAM.
This is a very favourite English preserve, and one of the most easily made that can be. The fruit for it should be ripe and perfectly sound; and as it soon decays or becomes mouldy after it is gathered, it should be fresh from the bushes when it is used. That which grows in the shade has less flavour than the fruit which receives the full warmth of the sun.
Excellent jam for common family use may be made as follows:— Bruise gently with the back of a wooden spoon, six pounds of ripe and freshly-gathered raspberries, and boil them over a brisk fire for twenty-five minutes; stir to them half their weight of good sugar, roughly powdered, and when it is dissolved, boil the preserve quickly for ten minutes, keeping it well stirred and skimmed.
Raspberries, 6 lbs.: 25 minutes. Sugar, 3 lbs.: 10 minutes.