For each pound of berries, allow a pound of sugar. Put a layer of each
alternately in a preserving dish. Let them remain half an hour--then
boil them slowly, stirring them frequently, to keep them from burning.
When they have boiled half an hour, take a little up in a cup, and set
it in a dish of cold water--if it appears of the consistency of thick
jelly, take the whole from the fire--if not, boil it till it becomes so.