Raspberry Jam
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 13. The excerpt below is the record exactly as published.
Raspberry Jam. Six potmds of sugar to ten pounds of berries. Crush the berries and set them over the stove where they will heat slowly. Press through a strainer. Return the juice to the fire and boil briskly fifteen minutes; add the sugar and cook half an hour longer. Put in the fruit and simmer for ten minutes
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