Strip the fruit, and in a stonejar stew them in a saucepan of water, or by boiling it on the hot hearth; strain off the liquor, and to every pint weigh a pound of loaf sugar. Put the latter in large lumps into it, in a stone or China vessel, till nearly dissolved; then put it in a preservingpan. Simmer and skim as necessary. When it will jelly on plate, put it in small jars or glasses.
Raspberry Jam.
Weigh equal quantities of fruit and sugar. Put the former into a preservingpan; boil and break it; stir constantly, and let it boil very quickly. When most of the juice is wasted, add the sugar, and simmer to a fine jam.
This way the jam is greatly superior in colour and flavour to that which is made by putting the sugar in at first.
Raspberry Jam another way.
Put the fruit in a jar into a kettle of water, or on a hot hearth, till the juice will run from it; then take away a quarter of a pint from every pound of fruit. Boil and bruise it half an hour, then put in the weight of the fruit in sugar, and, adding the same quantity of currantjuice, boil it to a strong jelly.
The raspberry juice will serve to put into brandy; or may be boiled, with its weight in sugar, for making the jelly for raspberry ice or cream.
Raspberry jelly, for Ices or Creams.
Do the fruit as directed for currantjelly, and use in the same proportion of sugar and liquor.