Ingredients

Makes about 2 cups

　　18 ounces (4 cups) fresh raspberries

　　2 cups sugar

　　

Step 1

Stir together 3 cups raspberries and the sugar in a medium saucepan (off heat). Let stand 15 minutes, stirring occasionally, until berries begin to give off their juices.

　　

Step 2

Bring mixture to a boil over medium-high heat, stirring occasionally. Skim off foam. Reduce heat; simmer, skimming foam occasionally, until slightly thickened, about 5 minutes.

　　

Step 3

Stir in remaining raspberries; simmer just until berries break up, about 1 1/2 minutes. Let cool completely. Refrigerate until set, at least 4 hours, or up to 1 week.

　　Martha Stewart's New Pies and Tarts