2 pounds ripe raspberries
3 cups sugar
handful of unripe raspberries or 1 tart apple

Directions:
Pick over the ripe and unripe raspberries, rinsing them only if they are sandy. Put alternating layers of the raspberries and sugar in a bowl. Cover and leave to macerate at room temperature at least 8 hours or overnight.

Transfer the berries and sugar to a large pan. If using an apple, peel, core, and thinly slice it and add to berries. Heat gently, stirring occasionally, until sugar dissolves. Bring to a rolling boil and cook to the jell point, 20 to 30 minutes. Stir often and toward the end of cooking, skim off scum.

Let the jam cool 4 to 5 minutes, then ladle into a heatproof measuring cup. Pour jam into sterilized jars within 3/8 inch of the rim, and while still hot, cover with lid, fasten tightly. Cover with a cloth in case of leakage and turn jars upside down so preserves are in contact with lid; leave to cool. When cold, turn jars upright. A vacuum has been created under the lid, no further seal is necessary.

Makes about 1 quart.

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