To make Rasberry Giam


Take a Pint of this Curran Jelly, and a Quart of Rasberries, bruise them well together, set them over a slow Fire, keeping them stirring all the Time till it boils; let it boil five or six Minutes, pour it into your Gally-pots, and paper as you do the Curran-jelly, and keep it for use. They will keep so two or three Years, and have the full Flavour of the Rasberry.