Not quite your grandmother’s process, but just as good!

            Before you start, place a saucer in the freezer so you can test the consistency of the jam as it approaches being done. You can also just take its temperature and cook to 220 degrees. This is a small batch making just two or three little jam jars, so it is not really worth the time setting up a canning bath to make it shelf stable. I make it to use, store it in the refrigerator for a few weeks, or freeze it.

2 pints raspberries

2 to 3 cups sugar

Pinch of salt

Squeeze of lemon juice

Mash the raspberries lightly with a potato smasher, leaving some texture. Place in a deep kettle and bring to a boil. Add two cups of sugar and the pinch of salt. Mix well and taste. If your berries are really tart, you might need the extra cup of sugar, or part of it. If your berries are at peak and nice and sweet, the two cups will probably be fine. This is never an exact science.

Bring to a boil, reduce heat, and simmer for about 15 minutes. You will want to reach about 220 degrees, or when you drop a half teaspoon or so onto your chilled plate, it will gel up and actually look like jam!

Remove from heat and stir in the lemon. This is not necessary, but it does perk up the flavor. Place in clean jars and either refrigerate, give away, or freeze.

Note on seeds:I love the texture of the seeds in raspberry jam, so I leave them in. If you cannot eat, or don’t like, the seeds, strain them out by forcing through a very fine mesh sieve.