Preparation Steps

• Combine raspberries, sugar, and lemon juice in a large, heavy-bottomed saucepan.
• Let the mixture sit for about 15 minutes, stirring occasionally, to allow the sugar to draw out the juices from the raspberries.
• Bring the mixture to a boil over medium-high heat, stirring constantly. Once boiling, reduce the heat to medium and continue to cook, stirring frequently, for about 20-30 minutes, or until the jam has thickened.
• To test for doneness, place a small amount of jam on a chilled plate. If it wrinkles when pushed with a finger, it is ready. Alternatively, use a candy thermometer; the jam should reach 220°F (104°C).
• Skim off any foam that rises to the surface.
• Carefully ladle the hot jam into sterilized jars, leaving about 0.25 inch of headspace. Wipe the rims of the jars clean, apply lids, and screw on bands fingertip tight.
• Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary).
• Remove jars from the water bath and let them cool completely on a wire rack. Check for a proper seal.