Use a jelly thermometer. Makes about 20 ounces.

1 qt. of raspberries
3 c. of sugar

Put 1 quart of raspberries in the bottom of a large flat-bottomed saucepan. Do not crush. Add 1 cup of sugar. Cook over low heat, stir gently, and bring to the boiling point, which is about 3 minutes. Then add 1 cup of sugar and cook as before. Then add 1 cup of sugar and cook as before. Place the thermometer in jam and cook and stir until jam is 210 degrees. Skim off foam, if needed. Spoon into jars and then following canning guidelines.

Thinner jam cook to about 205 degrees.

Thicker jam cook to about 215 degrees.

Can also use strawberries or blackberries.