In a large saucepan, combine the jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute.

Place drumsticks in a large bowl; add half of the raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Cover and refrigerate remaining raspberry mixture.

Line a 15x10x1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon, place drumsticks in pan. Discard marinade. Bake, uncovered, at 375° for 30 minutes, turning once.

Meanwhile, in a small saucepan, bring reserved raspberry mixture to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Brush over drumsticks.

Bake 20-25 minutes longer or until chicken juices run clear, turning and basting once.