Prep. time : 30 minutes
Cooking time: 20 minutes

Never wash raspberries.

To give a sophisticated or surprising note to your jam, add a spoonful of balsamic vinegar to each jar just before sealing.

1. Place the raspberries in a jam pot or large saucepan; add the sugar and lemon juice and combine.
2. Heat the raspberry mixture to the boiling point and cook for 10 minutes, stirring often with a wooden spoon so that it doesn't stick. Skim the surface as necessary.
3. After 10 minutes of cooking, test to see if the jam is ready: place a drop on a cold plate. If it sets immediately, the jam is cooked. If not, continue cooking over medium heat for another 5-10 minutes and test again.

Finishing

1. Sterilize the jars and lids and allow to dry.
2. Ladle the jam into the jars, seal and invert. Once cooled, turn right side up.