Tool

• Four 8‑ounce canning jars

• Large pot (at least 5 quarts)

• Candy thermometer

Ingredients

• 2 pounds fresh raspberries

• 3 cups sugar

• 2 tablespoons freshly squeezed lemon juice

Direction

1. Wash and dry the raspberries. Place a small plate in the freezer.

2. In a large pot, combine raspberries, sugar, and lemon juice. Stir well. Let sit for 30 minutes, stirring and mashing occasionally until the berries break down and the sugar partially dissolves.

3. Place the pot over medium‑high heat. Attach a candy thermometer. Bring to a boil, stirring frequently.

4. Reduce heat to medium and keep at a steady simmer.

5. Simmer for 35–40 minutes, stirring frequently, until thick and syrupy and the temperature reaches 218–220°F. Stir more often during the last 10 minutes to prevent scorching.

6. Test doneness: Add a spoonful of jam to the frozen plate, freeze for 2 minutes, then run a spoon through it. If thickened to your liking, remove from heat; otherwise continue simmering.

7. Pour into sterilized mason jars and chill overnight.

8. Store in the refrigerator or freezer, or follow your jar manufacturer’s instructions for safe canning and sealing.

Notes

• Sterilize jars: Boil jars and lids for 15 minutes or use the dishwasher sterilize setting.

• Don’t rush the simmer: Natural pectin activates at 218–220°F. If the jam doesn’t reach this temperature, it will stay runny.

• Stir frequently at the end: Thickening increases the risk of scorching.

Nutrition

Calories: 797 • Carbs: 202g • Protein: 3g • Fat: 2g • Saturated Fat: 0.1g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 0.2g • Sodium: 4mg • Potassium: 404mg • Fiber: 17g • Sugar: 183g • Vitamin A: 86IU • Vitamin C: 71mg • Calcium: 67mg • Iron: 2mg