Raspberries. Sugar. Water.
Pick over the raspberries carefully and put them into clean jars. Allow cold water to run on to them, and rinse by turning the jar upside down and allowing the water to run out twice.
Lay the glass cover on the top of the jars, set on a dry tin, or on asbestos mats, in a moderate oven, and allow to heat through thoroughly. The oven must not be too hot, or the berries will cook too much and spoil in shape.
Have ready a syrup made by boiling two cupfuls of water with two cupfuls of sugar for twenty minutes, pour it into the jars, cover at once, and when cool brush around the rubber rings with melted paraffin.