To make conserve of any fruit you please, you shall take the fruit you intend to make conserve of and if it be stone fruit you shall take out the stones; if other fruit, take away the paring and core, and them boil them in fair running water to a reasonable height; then drain them from thence, and put them into a fresh vessel with claret wine, or white wine, according to the color of the fruit; and so boil them to a thick pap all to mashing, breaking, and stirring them together; then to every pound of pap put to a pound of sugar, and so stir them all well together, and being very hot, strain them through fair strainers, and so pot it up.  Markham
On the surface this is a recipe might be something that is between a jam and a jelly. Pulp can still be pushed through a strainer, but the skins and most seeds are removed. The only explicit amounts listed are the pulp to sugar ratio- 1:1. The rest of the amounts and ingredients are left to chance and experimentation.
For pass #1 I used 24 oz of raspberries and 24 oz of black berries. Both are starting to come into season in my area and are readily available. I used a Bordeaux rose for the wine. There is speculation about what claret was in 16th century England. Claret is a wine from the Bordeaux region of France, but is a term that was not used by the French. Origins of the word are unknown. References to dark red wine appear in the 18th century. Experts believe claret refers to paler red wine, similar to a modern rose, as that was the type of grape being grown in the region.[2,3]
I put the berries in a pot with enough distilled water to cover, and brought it to a boil. At boil, I turned off the heat drained the liquid and returned the berries to a clean pot. I added enough wine to cover the berries. I set it over medium high heat and cooked until all the berries had slipped their skins and turned into a thickened pulpy mush. I ended up with 2 lbs of mush, so I added 2 lbs of sugar. Brought the whole mixture back up to a temperature of 220 degrees. I then strained the whole mixture through a mesh sieve. I canned the mixture according to modern canning techniques.
I am not 100% sure the mixture will set like a modern jam/jelly. It was semi solid when they went into the jars last night. I am also not 100% certain it is suppose to set like a modern preserve. It wasn’t cooked long enough to be a paste. There was no additional pectin in the form of apples, like there was in the marmalade recipe. The recipe does say it gets potted up rather than boxed. So there may be a presumption this going to have more liquid.
Because I am impatient, I cracked open one of the jars. It is indeed the consistency of a semi solid gel. For this fruit, I believe it follows along with what the recipe wanted me to do. It sticks to the knife and slowly slides down.
 Markham, Gervase, and Michael R. Best. The English Housewife: Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman … Montreal: McGill-Queen’s U, 1998. Print. p. 116
 Merchant, Wine, and W. R. Loftus. The Wine Merchant ; a Familiar Treatise on the Art of Making Wine, Etc. London: n.p.75, 1865. Print.
 Lawther, James, Hugh Johnson, and Jon Wyand. The Finest Wines of Bordeaux: A Regional Guide to the Best Châteaux and Their Wines. Berkeley: U of California, 2010. Print. pg. 8