2/3 cup granulated sugar
6 oz container fresh raspberries
Place berries and sugar into a medium saucepan and mash the berries with a potato masher, combining them with the sugar. Bring the mixture to a boil over medium-high heat.
Boil the mixture for 5-7 minutes, until thickened.
Pour hot mixture into a glass container or jelly jar. Allow to cool to room temperature, cover, and refrigerate up to 1 month. Makes about 1 cup.
Note: This recipe doesn’t use water – the mashing of the berries releases the juices.