You can use frozen raspberries as well, and really any sweetener.The recipe makes about a cup of jam. I like my jam thick so I simmer the jam until most of the liquid is evaporated, cool, and then refrigerate.
Add all the ingredients to a small saucepan and bring to a steady simmer. Stir occasionally.
Simmer for about 12 minutes or until the raspberries are completely broken down and the mixture has thickened. I like my jam thick so I simmer until most of the liquid has evaporated.
Cool and store in the refrigerator for a week or so, or freeze for a few months.