Yesterday I was facing the timeless dilemma of lack of freezer space, partially due to already freezing items from my CSA and I the fact that I may be a closet food hoarder so it was time to start using some of the treasures I found in there. Unfortunately 2 cups of raspberries didn't leave a lot of more space but it's a start.
Raspberry Chambord Jam
2 cups raspberries (fresh or frozen)
2 cups sugar
2 tbsp Chambord or Black Raspberry Liquer
Cook raspberries until they release their juices and boil for 3 minutes.
Add in sugar and boil for another 2 minutes. Allow to cool slightly and
stir in Chambord.