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 till they are tender and dry; put a pound of double refined sugar, and three spoonfuls of water to every pound and an half of apricots; then boil your sugar to a candy height, and put it upon your apricots; set them over a slow fire, and stir them till they appear clear and thick; but they must only simmer, not boil; then put them in your glasses.

Press out the water from the raspberries, and to every pound of raspberries take one pound of sugar; first dry the raspberries in a pan over the fire, but keep them stirring lest they burn; put in your sugar, incorporate them well together, and fill your glasses or pots, covering them with thin white paper close to the jam, whilst it is hot, when cold tie them over with other paper.

Take a quart of currant jelly, and two quarts of ripe, but sound raspberries, bruise them well together over a slow fire, boil it six or seven minutes, keep stirring all the time; pour it in your gallipots, and paper it as your do the currant jelly.

Take raspberries full ripe, bruise them fine, add a gill of the juice of currants, pass them through a sieve, to take out all the seeds; to every pound of pulp put a pound of double refined sugar pounded, boil it to a proper thickness, put it into small pots or glasses, paper it down according to the receipt for currant jelly, and keep it in a dry place: if you perceive it does