Raspberry Jam

Marmelade de Framboises

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • To Every Pound of Raspberries, a Pound of Sugar


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.