The National Cook Book, 9th ed.

by Hannah Mary Peterson

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.