Add fresh raspberries to a large pot with 1 cup of water per one gallon of raspberries.
Bring to rapid boil and cook for 5 minutes.
Run twice through the chinois sieve. Some pits will slip through. If you are very particular and want to remove all of the pits, squeeze through a cheesecloth instead.
Measure the resulting mush, return to pot and add one cup of sugar per two cups of raspberry mush.
Bring to rapid boil, and stirring often, cook for 5 minutes, or until a thermometer reads 220°F (jelling point).
Pour into clean jars, top with lids and let cool in room temperature without crowding the jars.
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