To Preserve Rasberries Recipe

Take the Juice of red and white Rasberries; (if you have no white

Rasberries, use half Codling-Jelly) put a Pint and half of the Juice

to two Pound of Sugar; let it boil, scum it, and then put in three

Quarters of a Pound of large Rasberries; let them boil very fast,

'till they jelly and are very clear; don't take them off the Fire,

for that will make them hard; a Quarter of an Hour will do them

after they begin to boil fast; then put them in Pots or Glasses: Put

the Rasberries in first, then strain the Jelly from the Seeds, and

put it to the Rasberries. When they begin to cool, stir them, that

they may not all lye upon the Top of the Glasses; and when they are

cold, lay Papers close to them; first wet the Paper, then dry it in

a Cloth.

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