Mrs. Rundell's Raspberry Jam (1859)

A heavenly raspberry jam recipe from Mrs. Rundell's cook book, A New System of Domestic Cookery, 1859

Ingredients

Weigh equal quantities of fruit and sugar;
put the former into a preserving-pan, boil and break it, stir constantly, and let it boil very quickly.
When most of the juice is wasted, add the sugar, and simmer half an hour.
This way the jam is greatly superior in color and flavor to that which is made by putting the sugar in first.