Raspberry Jam

Ingredients

• 2 pounds Fresh Raspberries
• 2 pounds Granulated Sugar
• 2 tablespoons Lemon Juice (Freshly squeezed)

Instructions

1. 1Gently rinse the raspberries and remove any stems or leaves. Place them in a large, heavy-bottomed saucepan.
2. 2Add the sugar and lemon juice to the saucepan with the raspberries. Stir gently to combine.
3. 3Place the saucepan over medium heat. Bring the mixture to a boil, stirring constantly to prevent sticking. Once boiling, reduce the heat slightly and continue to cook, stirring occasionally, until the jam reaches the setting point. This usually takes about 20-30 minutes. To test for setting point, place a small spoonful of jam on a chilled plate. If it wrinkles when you push it with your finger, it's ready.
4. 4While the jam is cooking, sterilize your jars and lids. You can do this by boiling them in water for 10 minutes or running them through a hot dishwasher cycle.
5. 5Carefully pour the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean and seal with the lids.
6. 6For longer shelf life, process the filled jars in a boiling water bath for 10 minutes. This ensures a proper seal. Alternatively, you can skip this step and store the jam in the refrigerator for up to 3 weeks.