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Stress-Free Raspberry Jam

    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.