Ingredients:
2 cups fresh raspberry
3/4 cup sugar (to taste)
1 tbsp lemon juice
Direction:
Bring raspberries to a boil in a very large pot. Mash the rashberry using potato masher and cook for 5 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 5 minutes.
Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.
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