1 lb raspberries - about 3 heaping cups
2/3 cup sugar
Mix the raspberries and sugar in a medium saucepan.
Cook the raspberry/sugar mixture over medium low heat, stirring constantly until it reaches a gentle boil. Continue cooking and stirring for approximately 15 minutes until the raspberries are broken down and the mixture has thickened.
The jam is ready when the mixture is thick enough to leave an open trail behind a spoon. Remove from heat and allow to cool completely before serving.
As this batch of jam is so small, there is no need to seal the jar, refridgerate and use within 3 weeks.
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