Pick fresh ripe raspberries from the stalks and simmer them gently
about ten minutes, keeping them stirred all the time. Pour them and
their juice into a clean hair sieve and rub them through it with a
wooden spoon, leaving only the seeds behind. Weigh the fruit and boil
it quickly for eight or ten minutes, then take the pan from the fire
and stir gradually into it three quarters of a pound of sugar to the
pound of pulp. When this is quite dissolved continue the boiling for
another ten minutes――less time will occasionally be sufficient, but
the thickness of the preserve and the manner in which it jellies on
the skimmer will show when it is boiled enough. The raspberries may
be rubbed through a sieve without the previous simmering, then mixed
with their weight of sugar and boiled quickly for twenty minutes. Rich
strawberry jam or marmalade is made in precisely the same manner.