Makes about 2½ pints.
• 2 lbs. fresh, clean raspberries
• 4 tsp. fresh lemon juice
• 2 lbs. sugar
1. Wash and sterilize five 8-ounce jars.
2. Put the clean berries in a large enameled pot along with the lemon juice. Squash some of the berries with a wooden spoon to start releasing the juice. Heat the berries slowly, stirring constantly and gently until they are boiling, then lower the heat and simmer them for 5 minutes, stirring often.
3. Meanwhile, spread the sugar in a metal baking pan and heat it in a low oven for about 5 minutes.
4. Add the warmed sugar to the simmering berries and stir over low heat until the sugar has completely dissolved. Turn the heat up as high as possible, bring the jam to a boil, and boil it hard for 5 to 6 minutes. Stir often with a long-handled wooden spoon.
5. Test the jam for set by dropping a bit of it on a saucer that has been chilled in the freezer. Put the saucer back in the freezer for about 2 minutes. If the jam has thickened by the time it is cool and forms a surface that wrinkles when touched, it has set and is ready to be bottled.
6. Ladle the jam into sterile, hot jars, leaving about ¼ inch of headroom. Wipe the rims until they are perfectly clean and dry, and seal the jars. Label them and store in a cool, dry place.
