- 2 cups fresh raspberries
- 1/3 cup sugar, or to taste
Combine raspberries and sugar in a small, nonreactive saucepan and cook over medium-high heat, stirring frequently, until most of the liquid has evaporated and the mixture has a jam-like consistency, about 20 minutes. Reduce heat to medium as the mixture thickens to prevent scorching.
Remove from heat and let cool for a couple of minutes. Transfer to a blender and puree until smooth. Strain through a fine-mesh strainer into a bowl, pressing the solids to extract as much puree as possible.
Serve warm or at room temperature. Keeps for 1 week in the fridge.