Another Raspberry Jelly

Instructions

1. Bruise the fruit a little, and place it high above a clear fire, that the juice may be gently drawn from it: it may remain thus for twenty minutes or longer without boiling, and be simmered for four or five.
2. Strain and weigh it; boil it quickly for twenty minutes, draw it from the fire, add three-quarters of a pound of good sugar for each pound of juice.
3. When this is dissolved place the pan again on the fire, and boil the preserve fast from twelve to fifteen minutes longer; skim it thoroughly, and keep it well stirred: the preserve will then require rather less boiling.
4. When it jellies in falling from the spoon or skimmer, it is done.
5. Nothing of tin or iron should be used in making it, as these metals will convert its fine red colour into a dull purple.
6. Proportions: Fruit, simmered 5 to 6 minutes. Juice of raspberries, 4 lbs.: 20 minutes. Sugar, 3 lbs.: 12 to 15 minutes. Or: juice of raspberries, 4 lbs.; juice of white currants, 2 lbs.: 20 minutes. Sugar, 4-1/2 lbs.: 10 minutes, or less.