Super Quick Oven Raspberry Jam

Makes 3 half-pints

Note: This will be the freshest jam you've ever encountered. Cooking the raspberries in the oven rather than on the stovetop helps them retain their shape and bright taste. This will keep at least a month, covered, in the refrigerator. From Beth Dooley.

• 2 c. sugar

• 1 pint (2 c., about 3/4 lb.) raspberries


Wash 3 half-pint jars and lids with soap and hot water, then run through the dishwasher or set in a pot of boiling water for about 5 minutes to sterilize. Preheat the oven to 350 degrees.

Put the sugar into an 8- or 9-inch baking dish and warm in the oven for about 15 to 20 minutes. Remove and place in a bowl.

Put the raspberries into the baking dish and spoon the sugar over the berries, gently turning to mix in the sugar. Return the dish to the oven and bake until the berry mix is very hot but not boiling, about 25 to 30 minutes. Remove and stir gently, then ladle into the sterilized jars. Allow to cool to room temperature. Cover the jars and refrigerate. Enjoy sooner, rather than later.

Nutrition information per 1 tablespoon:

Calories 35 Fat 0 g Sodium 0 mg

Carbohydrates 9 g Saturated fat 0 g Calcium 1 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: ½ other carb.