Required: Equal weight of fruit and sugar.

Stalk and carefully examine the fruit, put it in a preserving-pan, and let it boil gently for five or six minutes, then crush the sugar slightly and add it. Let the jam boil until some of it will set stiffly when it is allowed to become cool; it will probably take half an hour. Keep it constantly stirred and skimmed.

N.B.-If preferred, use equal weight of raspberries and red currants, or, what is almost nicer, two pounds of raspberries to one of currants.