Wash raspberries and dry fully with bells facing down. Place two non-plastic plates in freezer. (Note: Plates will be used later to test if jam is set.)

In large saucepan on low heat, mix together raspberries, sugar and lemon juice with wooden spoon. Stir about 5 minutes, until sugar dissolves, then increase heat to rolling boil. Boil 10 minutes, stirring very frequently. Remove from heat.

Onto chilled plate, place spoonful of jam and let cool 30 seconds. If jam wrinkles when pushed with finger, it’s done; if it’s more like a liquid, put back on heat and boil 1-2 minutes before testing on fresh chilled plate.

Allow jam to cool for 10 minutes before using.

Store refrigerated in airtight container. Use within one month.