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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.

Sister Maggie Bosserman, Carrington, N. Dak.