Wash canning jars and lids and fill a canning pot partially full with water. Turn pot over medium heat.
Place berries, sugar and lemon juice in a pot over medium heat
3 pounds raspberries, 4 cups sugar, ¼ cup lemon juice
Stir often until sugar has dissolved and berries have softened
Continue cooking over medium to medium high heat until mixture comes to a rolling boil
Continue cooking until jam reaches the gel stage
To Water Bath Can Jam
Once jam has reached the gel stage, remove from heat and place in canning jars leaving a ¼ inch headspace
Remove air bubbles, wipe down rim of jars and place lid and ring on jars
Place jars in canning pot. Make certain jars are covered with at least 1 inch of water over the top of the jars.
Turn heat to high and bring to a boil. Process half-pint and pint sized jars for 15 minutes (adjust for altitude)
Turn off heat and remove lid from canning pot. Wait 5 minutes then remove jars from canner. Place jars on a rack on counter. Do not touch until fully cool (12 hours).
Remove bands and check seals. Wash outside of jars. Label and date jars and store in a cool, dark place.
To Freeze Jam
After jam has reached the proper gel, place jam in freezer jars or containers. Cover and place in a deep freezer for up to one year. To use, remove from freezer and allow jam to thaw.
Notes
This recipe yields between 6-7 cups of jam
Have everything you'll need for this recipe ready and set out before you begin making jam - including the equipment
Use a heavy pot for making jam. This helps maintain an even heat and helps prevent burning.
Your saucepan should be more than double the size of the ingredients. Jam expands while it's boiling and can easily boil over if your pan is too small.
Please read notes for testing if your jam has set, or gelled in the post above the recipe card.