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Raspberry Jam

1 pound of raspberries 3/4 pound of crushed loaf sugar When the fruit has been carefully picked, put it with the sugar in layers on a dish, or in a deep bowl, according to the quantity of fruit that is to be preserved. Let it remain for four hours, and then turn it into a preserving pan, and bring it to a boiling point quickly, stirring almost continuously to prevent from burning. Remove the scum as it rises or the jam will not be clear. Let it boil gently for three-quarters of an hour, after it boils evenly all over. Turn it into jars, and when cold cover in the ordinary way, and store it in a dry place.