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Raspberry Jelly

Pick the stalks from some perfectly ripe and freshly-gathered raspberries, and put them into a stone jar. Bruise them slightly, cover the jar, place it in a pan of boiling water, and keep it boiling gently until the juice flows freely. Lay a piece of muslin in a fine hair sieve, and keep pouring off the juice till no more will flow. The fruit must not be squeezed, and if the juice is at all thick it should be strained through a jelly bag. Measure the juice, and put it into a preserving-pan with a pound of loaf sugar (in lumps) to each pint of juice. Stir occasionally, skim carefully, and boil gently until it sets when a little is poured upon a plate. Put the jelly into small jars, and when cold cover in the usual way. Store in a dry, airy place. The flavour of this jelly will be improved if one part of red currant juice is used with two parts of raspberry-juice. If the fruit is not drained quite dry, it may be boiled with half its weight of sugar to make common jam. Time, about one hour to draw the juice; a few minutes to boil it with the sugar. Probable cost, 9d. to 1s. per pound. Sufficient, two quarts of raspberries should yield about one pint of juice.