Makes 16 oz. fresh raspberry jam.
30 oz. Fresh Raspberries Rinsed well
1 1/4 cup sugar
1 lemon
Blend the raspberries until they are completely ground up and homogenous.
Using a fine mesh sieve, strain the rasberry pulp through using a spoon.
On the stove pour all the raspberry juice into a medium size saucepan. Turn the burner on to medium high heat. Pour the sugar in. Stir consistently until the sugar is dissolved. About 5 minutes.
Add in lemon juice and zest. Stir until combined. Once mixture is at a slow boil reduce the heat to medium low. Simmer for about 25 minutes. Stirring often making sure it doesn't scorch.
Using a spoon check to see if the jam leaves a nice coating on the back of it. (If you have a digital thermometer it should register 215 degrees) If the jam is coating the spoon really well that is a sign its ready to set. Take it off the heat and allow it to cool completely.
Once cool put into glass jars with a tight fitting lid. (Makes 16 oz.) Store in the fridge for up to a few months!

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