5 lb. raspberries
Juice of 2 lemons
5 c. honey

Cook the raspberries with the lemon juice until tender and quite mushy. Add the honey; blending well. Boil hard for 20 minutes, stirring constantly. Cool slightly. Pour into sterilized jam jars or canning jars. If using jam jars, add 1/4 inch of melted paraffin.