Recipes from The Inglenook Cookbook by The Sisters of the Brethren Church (1906)
PRESERVING AND CANNING
RASPBERRY JAM
Take equal parts of raspberries and sugar (white sugar preferred). Put a little water on the sugar and let come to a boil. Mash the berries well and put them in the syrup; let boil slowly until it jells, then put in glass jars and keep in a dry, cool place.