Take fine raspberries that are perfectly ripe. Weigh them, and to
each pound of fruit allow three quarters of a pound of fine loaf-sugar.
Mash the raspberries, and break up the sugar. Then mix them
together, and put them into a preserving kettle over a good fire.
Stir them frequently and skim them. The jam will be done in half
an hour. Put it warm into glasses, and lay on the top a white
paper cut exactly to fit the inside, and dipped in brandy. Then
tie on another cover of very thick white paper.
Make blackberry jam in the same manner.