2 lbs. raspberries. 3 lbs. lump sugar. 4 lbs. apples. 1 pint (2 cups) water.
Peel and core the apples, cut them in thin slices, and put them into a preserving pan with the sugar and the water. Place on the fire, bring to boiling point and boil for fifteen minutes; then remove to the side of the range and let simmer. Pick the raspberries, add them and let the jam simmer until it jellies.
Seal in glasses.
Ripe raspberries. Sugar. White currants.
Pick off the stalks and set aside half the raspberries, choosing the best, the remainder, with one-half pound of white currants to each pound of berries, crush in a cloth so as to get out all the juice. Put the juice in a porcelain-lined pan with three-fourths of a pound of sugar to every pound of juice and allow the same quantity for every remaining pound of berries.
Boil the sugar and juice for twenty minutes, skimming carefully, then put in the whole fruit and boil for ten minutes longer, testing a little on a saucer.
Divide into sterilized jars and cover with melted paraffin.
Another Method: Take two cupfuls of red currant juice and place it in a preserving pan with seven pounds of sugar. Bring to boiling point, stirring steadily all the time. As soon as the syrup boils add six pounds of picked ripe raspberries and continue to boil for twenty minutes.
Pick and weigh the raspberries, place them in a large covered jar, stand the jar in a saucepan of boiling water, and cook gently for one hour, then strain through a fruit press or strainer.
Measure the juice and to each pint allow three-fourths of a pound of sugar. Boil for twenty minutes, then add the heated sugar and boil for five minutes longer.
Pour into glasses and seal.