4 c. raspberries
3 c. warm sugar

Clean the raspberries. Put them in a large pot and crush them with a potato masher. Cook for 15 minutes to reduce the juices. Add the sugar and bring to a boil. Cook, stirring, until the mixture registers 214 degrees on a jelly thermometer. Skim off the foam and let stand until cool. Pour into hot, sterilized jars and seal.