Take a quantity of ripe raspberries, and set aside the half,
selecting for that purpose the largest and firmest. Then put the
remainder into your preserving pan, mash them, and set them over
the fire. As soon as they have come to a boil, take them out, let
them cool, and then squeeze them through a bag.
While they are cooling, prepare your sugar, which must be fine
loaf. Allow a pound of sugar to every quart of whole raspberries.
Having washed the kettle clean, put the sugar into it, allowing
half a pint of cold water to two pounds of sugar. When it has
melted in the water, put it on the fire, and boil it till the scum
ceases to rise, and it is a thick syrup; taking care to skim it
well. Then put in the whole raspberries, and boil them rapidly a
few minutes, but not long enough to cause them to burst. Take them
out with a skimmer full of holes, and spread them on a large dish
to cool. Then mix with the syrup the juice of those you boiled
first, and let it boil about ten or fifteen minutes. Lastly, put
in the whole fruit, and give it one more boil, seeing that it does
not break.
Put it warm into glass jars or tumblers, and when quite cold cover
it closely with paper dipped in brandy, tying another paper
tightly over it.
Strawberries may be done in the same manner; blackberries also.