Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Blackberries,
Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Raspberries > Canned Raspberries or Blackberries

Canned Raspberries or Blackberries

Instructions

To six quarts of berries take one quart of sugar. Put one quart of the fruit in the preserving kettle; heat slowly, crushing with a wooden potato masher; strain and press through a fine sieve. Return the juice and pulp to the kettle; add the sugar; stir until dissolved; then add the remaining quarts of berries. Boil sixteen minutes, counting from the time they begin to boil. Skim well while boiling, and put into jars as directed.

Print recipe/article only | Save to del.icio.us

Source

The International Jewish Cook Book (1919).