• 1.5 kg fresh raspberries
  • 1 kg sugar
  • 1 lemon, juice and zest

Makes 6-7 half pints jars


  1. Combine ingredients in a large, shallow, heavy bottom pot.
  2. Heat on medium heat until sugar dissolves, then increase to medium-high heat. Bring to a boil.
  3. After sugar is dissolved and berries have softened, with a potato masher press the berries to squeeze some extra juice out but keep the texture chunky.
  4. Stirring frequently, continue to boil mixture.
  5. Mixture will foam up and expand before shrinking again.
  6. Skim foam with a metal spoon and discard.
  7. Continue boiling until mixture visibly thickens in to a slow bubbling lava type consistency.
  8. Once the jam has jelled, pour into jars or plastic containers. Allow to cool completely before placing your jars into the freezer.
  9. After opening, you can store your jam in the fridge for up to three weeks.