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Raspberry Marmalade

To each pound of raspberries allow one-half pound of sugar. Hull and pick the raspberries, pass them through a sieve and place the pulp over the fire; stir it continually until it is reduced to one-half. Have ready some clarified sugar boiled to the ball degree, and when the raspberry pulp is reduced to half its original quantity pour it over; stir them well together, give the marmalade a few boils, take it from the fire, allow it to cool a little and put it into pots. When quite cold lay over the marmalade in each pot a piece of white paper dipped in brandy and cover air-tight.