Super Easy Raspberry Jam

courtesy of Ulla Saunders
(no pectin or hot water bath needed)

4 C smashed raspberries
2 T white vinegar

Combine in a saucepan and bring to a boil slowly, stirring constantly. Let boil rapidly for 3 minutes.

Add:
4 C sugar

Stir until the sugar dissolves, bring to a boil. Boil rapidly for 10 minutes, stirring often.

Remove from heat. Pour into a flat container and let sit for 24 hours. Stir about 6 times during this cooling period.

Ladle into jars and seal with paraffin wax (or a hot water bath).

Makes 3 pints of jam.