Raspberry Jam

The text as printed breaks off mid-sentence — after "Put them into" the method is lost — so what survives is really a ratio and a rule about the fruit. Both are worth having, and the rest of the technique is standard.

• Equal quantities means equal weightEqual quantities almost certainly means equal weight -- preserving recipes of this period generally worked by weight rather than volume, so 2 lb raspberries to 2 lb sugar. Measured by volume you would end up with proportionally far more sugar, since berries are light and loose.
• Ripe and dry is the hingeWet fruit, whether from rain or rinsing, dilutes the syrup and pushes the boiling time out, which dulls the colour and flavour. Pick over the berries dry and do not wash them; discard anything mouldy rather than trimming it.
• The missing methodOne usual way to finish a jam of this kind is to layer fruit and sugar in the pan, let it stand until the sugar draws out juice, then bring it to a boil and cook hard. Because the printed instructions end before any of that, follow a current tested jam recipe for the boiling and sealing stages.
• Setting pointRaspberries carry moderate pectin and good acid and set quickly — often 5 to 10 minutes at a full rolling boil. Judge it at 220F on a thermometer, or by the cold-saucer test, rather than by a fixed time.
• The panFor jam use a wide, heavy pan; bare cast iron will taint the fruit and turn the colour muddy.
• Skimming and seedsSkim the pink foam once, near the end, or it will set into the jars as a dull layer. If you want a seedless preserve, press half the cooked fruit through a fine sieve before the final boil.
• Jars and keepingModern practice is hot, clean jars, headspace, and either a short water-bath process for shelf storage or refrigeration if unprocessed.
• YieldRoughly 2 lb fruit and 2 lb sugar gives somewhere around two to two and a half pints of jam.