Six pounds of berries; four and one-half pounds of sugar.

Crush the berries with a wooden spoon, and put pulp and juice in a preserving kettle. After they boil, cook steadily half an hour, stirring often. Add the sugar, cook twenty minutes longer, and put boiling hot into jars. If there is a great deal of juice, dip out part of it, and make jelly of it or reserve it for raspberry vinegar. Either black or red raspberries may be used for this, but the latter are especially delicious.

BLACKBERRY OR STRAWBERRY JAM may be made by the same recipe.