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Raspberries (Rubus Idaeus).
Image: Juhanson Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)
RASPBERRY JAM.
To every pound weight of ripe picked raspberries, add fourteen ounces of sifted sugar and half a gill of currant juice; put them into a preserving pan, set them over a brisk fire, and when it boils skim it well and let it simmer till it becomes, of a good consistence.
N.B. The raspberries may be mashed with a spoon previous to adding the sugar, or rubbed through a wicker sieves
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