In good, dry weather gather large raspberries that are not too ripe and arrange them on a plate. For 1 lb of berries weigh out 1½ lbs sugar. Immediately pound a quarter of the sugar and sprinkle it over the berries. Set the platter of berries on ice overnight. The next day prepare a syrup from 1 glass water and the remaining sugar. Cool the syrup, pour it over the berries and, after 3 hours, cook as usual. After the jam has cooked, pour it into a bowl and let it cool. Remove the berries with a wooden twig or teaspoon and pile them into a jar. Strain the syrup over the berries. Sprinkling the berries with sugar overnight strengthens the berries and prevents them from disintegrating in the syrup. Moreover, it is good to gather wild raspberries in the evening so that after sprinkling the berries with sugar, they will be ready for cooking the next day. 1½ lbs sugar is sufficient for 1 lb of good, large raspberries.