Raspberry Jam
Ingredients
Directions
Prepare a paste with the raspberries.
Weigh the paste and add 2 pounds of powdered sugar for every pound and a quarter of paste.
Mix thoroughly and finish like black currant paste.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
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