• 8 lb. raspberries
• sugar

Put the raspberries in the pan without any added water and heat gently until they are quite soft. Crush the fruit well. Strain through a scalded jelly bag. Return the measured juice to the clean pan, bring it to the boil and add 1 lb. sugar to each pint of juice. Stir until the sugar is dissolved, then boil rapidly till setting point is reached.