_Ingredients._—To every lb. of raspberries allow 1 lb. of sugar, ¼
pint of red-currant juice. _Mode._—Let the fruit for this preserve
be gathered in fine weather, and used as soon after it is picked
as possible. Take off the stalks, put the raspberries into a
preserving-pan, break them well with a wooden spoon, and let them boil
for ¼ hour, keeping them well stirred. Then add the currant-juice
and sugar, and boil again for ½ hour. Skim the jam well after the
sugar is added, or the preserve will not be clear. The addition of
the currant-juice is a very great improvement to this preserve, as it
gives it a piquant taste, which the flavour of the raspberries seems
to require. _Time._—¼ hour to simmer the fruit without the sugar; ½
hour after it is added. _Average cost_, from 6_d._ to 8_d._ per lb.
pot. _Sufficient._—Allow about 1 pint of fruit to fill a 1 lb. pot.
_Seasonable_ in July and August.