Raspberry Jam

JAM IS MADE by cooking fruit and sugar together to the point where the moisture in the fruit evaporates and the sugar and fruit thicken. Most jams in France are made with either equal weights of fruit and sugar, or four parts fruit to three parts sugar (i.e., 1 pound fruit to ¾ pound sugar). I find that these proportions are too sweet for my taste, and therefore use two parts fruit to no more than one part sugar. Using less sugar results in less jam, but a greater intensity of flavor is ach