Raspberry Jam Cordon Rose

• 3 pounds fresh ripe raspberries
• 15 ounces sugar (about 2 cups plus 2 tablespoons)
• 9 ounces water (1 cup plus 2 tablespoons)

1. Wash berries if sandy and drain well.
2. Dry on paper towels.
3. Combine sugar and water in a traditional unlined copper pot or in any heavy 12-inch pot not made of stainless steel or cast iron.
4. Bring to a boil, stirring constantly.
5. Boil for 1 minute.
6. Add enough berries to form a single layer (3 to 4 cups) and boil 1 minute.
7. Remove with slotted spoon or skimmer to a colander suspended over a bowl to catch the syrup.
8. Reduce syrup remaining in pot to original quantity of 9 ounces and proceed with subsequent batches of berries.
9. From time to time drain the syrup from the bowl back into the pot.
10. Skim white foam from surface.
11. When last batch is completed, boil syrup down again (temperature should be about 210 degrees Fahrenheit) and reserve.
12. Sieve berries to remove most, but not all, seeds.
13. There should be about 2 cups of raspberry pulp and 2/3 cup of seeds.
14. Add sieved berries to syrup and simmer 10 minutes, or until reduced to 4 cups.
15. Rinse 4 half-pint canning jars in boiling water.
16. Fill with raspberry mixture and cover.
17. Place on rack in water bath that comes 1 inch up the sides.
18. Process for 10 minutes after water comes to a boil.
19. Remove and allow to cool before checking seal.
20. (The jars must be upright to force out any air and to produce a vacuum to seal them.)
21. Jam takes about two days in the jars to thicken.

fresh ripe raspberries, sugar, water

Taken from cooking.nytimes.com/recipes/1981 (may not work)