Home › The Principles of Cookery › Raspberry Jam

Raspberry Jam

As raspberries very soon turn mouldy after they are gathered, it is most important that fresh fruit should be used. Pick the raspberries, put them into a preserving-pan, and bruise them with the back of a wooden spoon. Put them on the fire, and let them boil for half an hour from the time when they boil equally all over. Stir in half their weight of roughly-powdered sugar, and when this is melted boil the jam till it will set. Skim carefully after the sugar is added, or it will not be clear. Pour it while hot into small jars. When cold, lay writing-paper dipped in brandy on the top, and cover the jars with tissue-paper brushed over on both sides with white of egg, or with strong gum water. Store in a dry, airy place. Probable cost, 6d. to 9d. per pound.