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8 ounces fresh raspberries
8 ounces superfine sugar
Heat oven to 350 degrees F.
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.
Remove bowls from oven, carefully add sugar to raspberries, and stir. Mixture will become a molten jam. Pour into sterilized jar, close with lid and let cool. Store refrigerated for up to two weeks.
Yields bout 1 1/4 cups.
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