I love berry jams, and raspberry jam is one of my favorites. Last week I went to visit my dear friend, Natalia; after catching up and drinking tea with her delicious homemade bread and wild-berry jam, we ended up picking raspberries from her beautiful garden. Natalia and I picked enough berries to snack on and make some jam. Here is a quick recipe that makes about 16 ounces of jam. If you decide to double or triple the amount of the ingredients, I suggest canning the jam for longer storage life.
1 lbs raspberries
1/2 lbs unrefined cane sugar
1 tbsp lemon juice (optional)
Gently rinse the raspberries and place into a medium saucepan. Add in the sugar and lemon juice. With a potato masher, crush the berries. Stirring, bring the mixture to a boil. Reduce the heat to medium-low and cook for about 10 minutes until the jam thickens, stirring intermittently and skimming the surface.
For thicker jam cook it for another 5 minutes, but keep in mind that the jam will thicken as it cools down.
Pour the jam into jars and let cool. Once cooled cover with lids and store in the fridge for up to a month.