Take your rasberrys and infuse them in a stone jug and when they are
tender mash them small and take the weight of them in Sugar put the
Sugar into a preserveing pan put as much fair water to it as will melt
it and let it boyle to a candie hight then put in your rasberrys take
it off ye fire and Stir it well and put it in your glasses and in 2
days turn it on glass plats.