8 ounces fresh raspberries
8 ounces superfine sugar
1. Heat oven to 350 degrees. Put berries and sugar in
two ovenproof bowls or pie plates.
Place in oven and bake for 25 minutes. Sterilize one-pint
canning jar and lid in boiling
water for several minutes.
2. Remove bowls from oven, carefully add sugar to raspberries,
and stir. Mixture will
become a molten jam. Pour into sterilized jar, close
with lid, let cool. Store refrigerated
for up to two weeks. Yield: About 1 1/4 cups.