A little bit of lemon juice adds a touch of acidity and balance to this sweet raspberry jam. Spread it on toast, spoon it over waffles or mix it in to your morning oatmeal.
- 2 pounds raspberries
- 1½ cups sugar
- 1 tablespoon fresh lemon juice
Toss raspberries and sugar in a large heavy pot. Let sit until raspberries start to release their juices, 20–30 minutes.
Cook over medium heat, stirring occasionally at first and then more often as mixture thickens. As the mixture thickens it’s more likely to scorch, and you don’t want that to happen. Burnt jam won’t taste very good. To prevent this, keep stirring until most of the liquid evaporates and mixture is thickened, 30–40 minutes. I recommend having your kiddos take turns with the stirring, or you can just keep switching hands so you get an even workout on each bicep. Jam out to some tunes while you stir.
To test for thickness, place a small dollop of jam on a chilled plate and chill in the fridge for about 2 minutes. Drag your finger through the jam. It should leave a clear path that doesn’t fill in. If there is no clear path, keep cooking the raspberries for another few minutes. Put another small dollop of jam on a chilled plate, refrigerate for a couple of minutes and see if there is now a clear path when you drag your finger through it.
Remove jam from heat and stir in lemon juice.
Follow the directions for canning, or refrigerate immediately.