This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
The raspberry is a delicious as well as wholesome fruit, and is valuable for preserving. Red raspberries make fine jelly, and are especially nice combined with currants in jelly and preserves. When combining for canning, use half and half of each Sind of fruit. In making jelly, use one-third currant juice and two-thirds red raspberry juice. In making raspberry jam, you may use two-thirds red raspberries and one-third currants. In making the above jam, use three-fourths of a pound of sugar to one pound of fruit, and in making the jelly, use one pound of sugar to each pound of fruit.