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Blackberry Jam

Mash the berries, cook them in their own juice until they are thoroughly heated, then press them through a sieve to remove the seeds which are objectionably large if left in. Measure this liquid, and to every pint allow one-half pound of sugar. Return the sugar and the fruit to the fire, and boil rapidly twenty-five minutes, stirring constantly. Then set away as directed. Blackberries are not as often used for jam as the other varieties of berries, on account of the large seeds, but by pulping the fruit through a sieve as directed, this objection is overcome, and the jam is certainly all that can be desired. The medicinal properties of the blackberry are well known, and juice made of the berries is often medicine as well as food.