Homemade Raspberry Jam Recipe

1. Put all three ingredients into a saucepan.
2. Lighty mash the raspberries and stir the ingredients together.
3. Set it aside and allow the mixture to sit for 10 – 15 minutes. This allows the sugar to dissolve before cooking.
4. Place a small pie plate in the freezer to chill. This will be used in step #9 to see if the jam is thick enough. 
5. Place the jam with the saucepan onto a burner and cook it on medium heat until it just begins to boil. 
6. Lower the heat so the jam is just barely bubbling.
7. Continue to cook it for 25 – 30 minutes. It will slowly thicken.
8. It is important to stir frequently so the jam doesn’t burn on the bottom of the pan.
9. To see if the jam is sufficiently thick, remove the frozen pie plate (from Step#4) and put a small amount of jam on it. Then, put it back in the freezer for a few minutes. 
10. Remove the plate from the freezer. If the jam is not runny, it is done. 
11. If the jam is runny, continue to cook it and test it again.
12. Remove the finished jam from the burner and allow it to cool.
13. Pour or scrape the jam into jars or sealable plastic containers.
14. Place the jam into the refrigerator. 
15. The jam stores well in the refrigerator for 3 – 6 months.

Note: You may also can the jam, if you prefer.