Raspberry Juice
Source of Recipe
Scandinavian
Boil fresh raspberries with a third of their weight in water. (6 pints berries-2 pints water) Let them boil for about 15 minutes, or 20 minutes, stirring frequently. Now pour the fruit into a jelly bag, and let the juices run through, untouched until the following day. now weigh the juice, and to every pound, take half a pound of sugar. Put the sugar into the juice and bring to a boil. Skim well and let the juice simmer for half an hour. Pour into clean scalded bottles and seal the corks with resin or wax.
[Personally I would can these in quart jars. paraffin is a petrolium product]
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