Raspberry Jam

Marmelade de Framboises

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • To Every Pound of Raspberries, a Pound of Sugar

Method

Select fine, ripe fruit, and weigh, and allow equal weights of fruit and sugar. Proceed to boil as directed. When they begin to jelly, they are ready to be turned into the jelly glasses.

Raspberry Jam is very much improved by the addition of a glass of currant juice, cooking all together.