_Ingredients._—To each pint of juice allow ¾ lb. of loaf sugar.
_Mode._—Let the raspberries be freshly gathered, quite ripe, and picked
from the stalks; put them into a large jar, after breaking the fruit a
little with a wooden spoon, and place this jar, covered, in a saucepan
of boiling water. When the juice is well drawn, which will be in from ¾
to 1 hour, strain the fruit through a fine hair sieve or cloth; measure
the juice, and to every pint allow the above proportion of loaf sugar.
Put the juice and sugar into a preserving-pan, place it over the fire,
and boil gently until the jelly thickens when a little is poured on a
plate; carefully remove all the scum as it rises, pour the jelly into
small pots, cover down, and keep in a dry place. This jelly answers
for making raspberry cream, and for flavouring various sweet dishes,
when, in winter, the fresh fruit is not obtainable. _Time._—¾ to 1 hour
to draw the juice. _Average cost_, from 9_d._ to 1_s._ per lb. pot.
_Sufficient._—From 3 pints to 2 quarts of fruit should yield 1 pint of
juice. _Seasonable._—This should be made in July or August.