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RASPBERRIES, PRESERVED (another way)

Take four pounds of raspberries picked from the stalks, set aside at least half, which should be the finest, add to the rest one pound of white currants, and bruise and strain them through a cloth, wringing it so as to extract all the juice. Put the juice into a preserving-pan, and allow three-quarters of a pound of sugar to every pound of juice, including the weight of the raspberries left whole. Let the sugar and juice boil, skimming it, and at the end of twenty minutes put in the rest of the fruit, and let it boil for ten minutes longer. When the preserve is boiled enough--it is if the syrup jellies when a little is put on a plate to cool--take it off the fire, and pot in the usual way.