In a large bowl, microwave the raspberries until they boil vigorously, about 5-6 minutes. Add the sugar and stir until most of it dissolves. Cook for 6-8 minutes, stirring every 2 minutes, until jam sets. Remove from oven. Beat with a hand beater for about 1 minutes. Pour into prepared jars, label and seal.
*This recipe also works really well using blackberries or boysenberries instead of raspberries. Or a mix of all 3!!.
