95. RASPBERRY JAM.

Mash a quantity of fine ripe dry raspberries, strew on them their own

weight of loaf sugar, and half their weight of white currant juice.

Boil them half an hour over a clear slow fire, skim them well, and

put them into pots or glasses; tie them down with brandy papers, and

keep them dry. Strew on the sugar as quick as possible after the

berries are gathered, and in order to preserve their flavour, they

must not stand long before boiling them.