- 12 oz / 2 cups (5 dl) fresh raspberries
- 1 cup (2.5 dl) sugar
- 1 – 2 tbsp freshly squeezed lemon juice (optional, but recommended)
Mix and mash all ingredients together on medium-high heat. The lemon juice helps set the jam to make it thicker and adds a delicious tartness, but it is optional.
Bring to a boil and cook until set, about 10 minutes.
Check consistency with a thermometer, 221°F (105°C), or allow a teaspoon of jam to cool on a plate.
Transfer to a clean, sterile jar with lid and store in the refrigerator. (If you want to remove the seeds, pass the jam through a strainer first.)
Sterilize your jar in boiling water for a few minutes (I was lazy and just used hot water from the tea kettle).
Will keep for a long time in the refrigerator. Just keep an eye out for mold.