Stress-Free Raspberry Jam  Source:  http://www.nytimes.com/2003/10/01/dining/011NREX.html

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."