Red Raspberry jam 1
Allow three-quarters of a pound of sugar to a pound of fruit. Put the berries on alone and boil for half an hour, stirring hard and often. Dip out the superfluous juice, add the sugar and cook twenty minutes longer. Put in jars or glasses.
Red raspberry jam 2
To every pound of raspberries, allow a pound of sugar; and to whatever portion of raspberries used, allow one-fourth weight of currants. Wash and strain cur rants and cook juice with the sugar about twenty minutes. Then add the raspberries whole, simmering together twenty-five minutes. Bottle and seal at once.
Red raspberry jam 3
Weigh berries and simmer without water until reduced one third, when add gradually as many pounds of heated sugar as there were berries (original weight). As soon as sugar is melted thoroughly and has boiled up once, place in jars and seal at once.
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Publication: The Day Book (Chicago, Illinois)
Publication date: 12 July 1912