Raspberry Jam
- 5-6 lbs red raspberries, not too ripe
- 5-6 lbs white sugar
- 1 quart currant juice
Add the white sugar to the raspberries. Mash well in a preserving kettle. Add the currant juice (a little less will do) and boil gently until it jellies upon a cold plate. Put into small jars. Cover with a circular paper dipped in brandy and tie a thick, white paper over it. Keep in a dark, dry and cool place.
Blackberry and strawberry jam are made the same manner, leaving out the currant juice.
Blackberry and strawberry jam are made the same manner, leaving out the currant juice.
Submitted by Jun 28, 2009
15 min 30 min 45 min
15 min 30 min 45 min