4 qt. raspberries
2 lb. sugar
Look over the raspberries carefully and then wash. Put them into a
preserving kettle with the sugar. Heat to the boiling point, and cook
slowly for a few minutes. Then mash the berries to a pulp, and continue
to cook until the mixture thickens and the juice tests as for jelly.
Pour into hot sterilized jars, cool, seal, and label.
78. GREEN-GAGE JAM.--Green gages make a smooth, tart jam that appeals to
most persons. The seeds of the plums are, of course, removed, but the
skins are allowed to remain in the jam.