PRESERVED RASPBERRIES
Let your raspberries be gathered on a dry day. Measure them, and to a quart of raspberries allow a pound of fine loaf-sugar. Spread the fruit on large dishes, but do not heap it; let every raspberry lie singly. Pound the sugar to powder, and sift it over the fruit.
Then have ready the same quantity of ripe currants. Squeeze them through a linen bag which has been wrung out of cold water. Prepare a pound of loaf-sugar for each pint of currant juice. Put the sugar into a preserving-kettle, and pour the currant-juice over it. When it has melted, set it on the fire, and boil and skim it for ten minutes. When no more scum rises, put in the raspberries. As soon as they are all scalded, take off the kettle, cover it, and set it away for two hours. Then put it again on the fire for about five minutes. Afterward set it again away for two hours, and then return it to the fire as before. This must be done three times in all, but on no account allow the raspberries to boil. If done with care, they will be whole and transparent.
When cold, put them up in glasses.
If you preserve white raspberries, do them in the juice of white currants.
Any other fruit may be done in jelly in the same manner.
Then have ready the same quantity of ripe currants. Squeeze them through a linen bag which has been wrung out of cold water. Prepare a pound of loaf-sugar for each pint of currant juice. Put the sugar into a preserving-kettle, and pour the currant-juice over it. When it has melted, set it on the fire, and boil and skim it for ten minutes. When no more scum rises, put in the raspberries. As soon as they are all scalded, take off the kettle, cover it, and set it away for two hours. Then put it again on the fire for about five minutes. Afterward set it again away for two hours, and then return it to the fire as before. This must be done three times in all, but on no account allow the raspberries to boil. If done with care, they will be whole and transparent.
When cold, put them up in glasses.
If you preserve white raspberries, do them in the juice of white currants.
Any other fruit may be done in jelly in the same manner.