1405. How To Keep Raspberries

This fruit may be bottled for keeping like cherries, they must not be more than just ripe.

1406. Preserved Raspberries

Take five or six pounds of red but not too ripe raspberries; pick and put them into a preserving-pan "with an equal weight of clarified sugar, boiled to petit boulet when they have boiled up about a dozen times, skim and pour the whole into a pan till the next day, then drain the fruit and put it into jars; put to the syrup about two glasses of cherry-juice previously strained, boil the sugar to souffle and then pour it over the raspberries, add afterwards about a spoonful of currant-juice to each pot, and when cold lay on brandy paper, and tie them down.

1407. Raspberry Jam

To every pound of fruit use a pound of sugar, but always boil the fruit well before you add the sugar to it, it will be a better colour; put your fruit in your preserving-pan, mashing them with a long wooden spoon, after boiling them a few minutes add the same quantity of sugar as fruit, boiling it for half an hour, keeping it well stirred. When sufficiently reduced fill your jars.