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Raspberry Jam

To five or six pounds of fine red raspberries (not too ripe) add an equal quanity of the finest quality of white sugar. Mash the whole well in a preserving kettle; add about one quart of currant juice (a little less will do ) , and boil gently until it jellies upon a cold plate; then put into small jars; cover with brandied paper, and tie a thick white paper over them. Keep in a dark, dry , and cool place.