Raspberries To Preserve Recipe

Take the juice of red and white raspberries; if you have no white

raspberries, put half codling jelly; put a pint and a half of juice to

two pounds of sugar; let it boil, and skim it. Then put in three

quarters of a pound of large red raspberries; boil them very fast till

they jelly and are very clear; do not take them off the fire, that would

make them hard, and a quarter of an hour will do them. After they begin

to boil fast, put the raspberries in pots or glasses; then strain the

jelly from the seeds, and put it to them. When they begin to cool, stir

them, that they may not lie at the top of the glasses; and, when cold,

lay upon them papers wetted with brandy and dried with a cloth.

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