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Strawberry and Raspberry Jam

Carefully pick over the strawberries and half the quantity of raspberries; put the fruit into a preserving-pan and boil it for quarter of an hour. Skim the fruit and mix with it some coarsely-crushed loaf sugar, using three-fourths of a pound of sugar to every pound of fruit. Boil the mixture for an hour, or until it coats the spoon, stirring it constantly and skimming as often as required. Fill some jam pots with the jam and leave it until cold. Cover the jars with paper the inner side of which has been brushed over with the white of egg. Keep the jam in a dry store-cupboard.