In a medium saucepan over medium heat, combine the raspberries, sugar, and lemon juice.
Cook and stir. Once the mixture is boiling, reduce heat to medium-low and simmer for about 12 to 15 minutes. During this time, stir the mixture frequently.
Once jam has thickened, remove from heat and transfer to a mason jar. Allow the jam to cool at room temperature. Then cover and refrigerate.
This recipe makes approximately two cups of jam. The final amount really depends on the raspberries you use, and the consistency/thickness to which you cook the jam.Raspberry jam can keep in an airtight container in the refrigerator for up to two months.
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