1 pint raspberries
1 cup sugar
Mash the raspberries into a juicy pulp. Add the sugar, mix well, turn the heat to medium-high, and stir so that the bottom doesn't scorch, bring the mixture to a boil. Ladle into sterilized jars.
ladle the sauce into sterilized jars, leaving 1/4" head room, close the lids and process in a boiling water bath for 20 minutes.
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