Classic Raspberry Jam
This jam is quintessential and basic, but there is nothing better!
- 3 C Raspberries fresh
- 3 C Sugar
In a saucepan over medium heat add the berries and sugar to the pan.
Using a potato masher until the berries are completely macerated and have released their juice.
Bring the mixture to a boil and simmer for about 5 minutes until the sugar has completely dissolved. Use a spoon to test that it has cooked enough. Dip it in and the jam should stick slightly and drip of the spoon slowly.
Cool completely in a shallow dish or add to a canning jar with a lid. Store in the refrigerator. You can follow a full canning process to preserve it in the pantry for later use.