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Miss Caldwell's book, 1757-1790
Page 76
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(76) To Preserve Rasberrys Take the largest and best Rasberrys, & take their Weight of Loaf Sugar and Dissolve it in your Preserving Pan. boil and Skim it very well, then put on your Rasberrys & let them boil, till they are Clear and put them up as in the last. To make Rasberry-jamm Bruise your Rasberrys very small & take double their Weight in sugar and Dissolve it & put your Rasberrys into it, then set it over the fire, and as it boils keep it Well Skimm'd. Let it boil till it is pretty thick and Clear. then put it into your Pott or Glasses, & when cold Cover it as Before.
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(76) To Preserve Rasberrys Take the largest and best Rasberrys, & take their Weight of Loaf Sugar and Dissolve it in your Preserving Pan. boil and Skim it very well, then put on your Rasberrys & let them boil, till they are Clear and put them up as in the last. To make Rasberry-jamm Bruise your Rasberrys very small & take double their Weight in sugar and Dissolve it & put your Rasberrys into it, then set it over the fire, and as it boils keep it Well Skimm'd. Let it boil till it is pretty thick and Clear. then put it into your Pott or Glasses, & when cold Cover it as Before.
Szathmary Culinary Manuscripts and Cookbooks
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