This can be made from almost any kind of ripe fruit. Blackberries, strawberries or raspberries are especially suited for this form of preserve. You must weigh your fruit (say blackberries), and allow three quarters of apound of good sugar to each pound of fruit. Crush the fruit and sugar, with a biscuit beater, until they are well mashed; add agill of water to each pound of fruit; boil gently (not rapidly like jelly) until it becomes a jelly-like mass, and when done, put it into glasses, or small earthenware pots and when cold, cover up like jelly. This is an excellent medicine in summer for dysentery; but if intended for invalids, you must spice it, and add agill of brandy—fourth proof—to each pound of jam.