This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Allow a pound of sugar to a pound of fruit. Mash the raspbeiries and put them with the sugar into your preserving-kettle.
Boil it slowly for an hour, skimming it well. Tie it up with brandy paper.
All jams are made in the same manner.
 
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