To make Rasberry Giam

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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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.