500 g fresh raspberries
300 g granulated sugar
25 g fruit pectin
Combine the berries and sugar in a heavy bottomed saucepan. Heat over medium heat until the berries release their juices and begin to break down. Stir often. Increase the heat to medium high and boil until the mixture begins to thicken. Remove from heat and let cool.
Store in an airtight container in the refigerator or freeze.
Use as filling for a Lemon Chiffon Cake.