Place all ingredients in heavy saucepan over medium heat. Bring to a boil, stirring occasionally. When mixture comes to a boil, raise heat to high and cook, stirring constantly, for about 20 minutes. As mixture begins to thicken, watch carefully to prevent sticking. When mixture has reached a jamlike consistency, immediately remove from heat. Pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).

Servings: makes 4.5 pint jars

Notes: The combination of the delicacy of fresh raspberries and the mellow framboise makes a remarkable jam. Use both as a spread and as a dessert garnish.