Raspberry Jam

Ingredients

• three or four pounds of ripe red raspberries
• one pint of currant juice
• five pints of granulated sugar

Method

1. 1

   Crush raspberries, add currant juice, and boil until it jellies.

2. 2

   Put into jars and seal.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 62. The excerpt below is the record exactly as published.

RASPBERRY JAM. To three or four pounds of ripe red raspberries add an equal quantity of white sugar. Crush the whole well in a preserving kettle; add one pint of currant juice, and boil gently until it jellies upon a cold plate; put into small jars, and cover with brandied paper. Tie over them a thick paper, and keep in a dark, cool and dry place. RASPBERRY JAM. Mrs. Withers. Pick eight quarts of the fruit free of leaves, stones and im- perfect berries. Put it in the preserving kettle, and cook slowly for half an hour; then break the fruit with a spoon, and press it against the side of the kettle. Dip out one pint and a half of swore EAGLE BAKING POWDER is equal to those sold at double the price. 148 JAMES M. ALRD Cor. NOTRE DAME and McGILL Streets, 4693 ST. LAWRENCE Street, 2721 ST. CATHERINE Street, 103 ST. URBAIN Street. TELEPHONES 1025, 1340, 6488, 505 4 ® © FORKS FI Stores the juice. Now add five pints of granuated sugar

Cook this with the app: pantry check, scaling, and the assistant.