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RASPBERRY JAM (another way) (Mash a quantity of fine ripe)

Mash a quantity of fine ripe dry raspberries, strew on them their own weight of loaf sugar, and add half their weight of white-currant juice. Boil them half an hour over a clear slow fire, skim well, and put them into pots or glasses; tie down with brandied papers, and keep them dry. Strew on the sugar as soon as possible after the berries are gathered, and in order to preserve their flavour they must not stand long before they are boiled.