Chop raisins coarsely. Resift flour with baking powder, salt and sugar. Cut in shortening. Add beaten eggs, evaporated milk and raisins. Mix to moderately soft dough. Turn out on floured surface, then divide in half. roll or pat each piece into 7 1/2" circle. Carefully fit one piece into a buttered 8-inch round cake pan, pressing dough about 1/4-inch up sides of pan. Spread with jam. Cover with remaining dough. Cut through dough with sharp knife dividing it into 6 wedges. Bake at 425 degrees for 20 to 25 minutes. Serve hot.