Fresh Raspberry Jam recipe

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This recipe comes from the book Cooking Inn Style: A Collection of Country Inn Recipes from England, Ireland, Wales and New England by Beckwood Pond Innkeeper Helene Leichter-Saxby.

Ingredients

1 quart raspberries

3 cups sugar

Combine raspberries and 1 cup sugar; mix thoroughly and boil for 6 minutes. Add remaining 2 cups sugar and stir until sugar is completely melted. Cover and let stand for 24 hours. Ladle into sterilized jars.