Raspberry Jam.
12 quarts of raspberries.
3 quarts of sugar.
Pick the fruit free from leaves, stems, and imperfect berries. Put it in a preserving kettle and set on the fire. Stir frequently. Simmer for half an hour after it begins to boil; then add the sugar, and simmer for one hour longer. Put the jam in hot jars, and seal while hot.