By request, here's the easiest jam recipe in the world. It's from the Sunset Home Canning book, and it's quick enough to be made on short notice for spooning over pancakes, cheesecake, etc. If you find that it's too runny, adding a bit of fresh lemon juice can help bring out more pectin.
From My Blogroll
Friday, March 28, 2008
3 cups raspberries (fresh or frozen)
3 cups sugar
Mash berries in a saucepan and stir in the sugar.
Bring to a boil and boil for 3 minutes.
Remove from heat and beat with a wire whip or rotary beater for 5-6 minutes.
Ladle into sterilized jars and seal.