I love raspberries, fresh or in any other variation. This raspberry jam tastes very fruity because it only contains half the sugar of a standard raspberry jam.
Put the sugar in a 220 C warm oven and heat for about 10 min.
Heat the raspberries in a wide saute pan or similar until the juices are out and it’s starting to boil.
Pour the sugar into the raspberries, it will dissolve very quickly, and when it has done so, put the raspberries to a rolling boil (very high boil).
Keep boiling for probably 10-15 min. until it is clearly thickening, but not really thick. You don’t need to do a traditional test for setting. It will thicken up quite a bit when it cools down.
Leave to cool for about 10 min., then pour in jars.
It makes 3 not very big jars.