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Preserved Raspberries

Large raspberries are best; they should be quite ripe, and care should be exercised to see that there are no insects in the hollows of the fruit. Weigh them, and to every pound of raspberries allow a pound of sugar. Put the raspberries and sugar in alternate layers in a preserving-pan, being careful to have a layer of sugar at the bottom and also at the top, and let them stand in the sugar all night. In the morning, pick off the stems from some ripe red currants, bruise them, and squeeze the juice out through a cloth. Add one breakfast cupful of this juice to every two pounds of raspberries and sugar weighed together; add the currant juice to the raspberries and sugar already in the pan, put it on the stove and stir gently until it boils. Remove all the scum as it rises, and continue stirring to keep the raspberries from sticking, but be careful not to break them. Continue to boil until clear, let them cool a little, and put them into jars. When cold, cover, and stand them away in a cool dark place.