{"id":5052,"slug":"raspberry-or-loganberry-jam","title":"Raspberry or loganberry jam","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["red raspberries","currants","loganberries","sugar"],"ingredients_norm":["red raspberry","currant","loganberry","sugar"],"steps":["For raspberry jam, use two-thirds red raspberries and one-third currants; loganberries are sufficiently acid and may be used alone.","Mash the fruit well, and boil it for twenty minutes.","Weigh, and to every pound of fruit use three-quarters of a pound of sugar.","Boil until when some is placed on a saucer no juice will gather around it.","Put in small jars or glasses, in the same manner as jelly."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w51:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"47dd2887f4121de347a8597253924b29a44e222310ffeb4ce4698c6ec9610250","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/raspberry-or-loganberry-jam"}