Ingredients

• 3 cups fresh raspberries

• 3 cups white sugar

• 2 wedges lemon, juiced

Instructions

To start, smash up your berries. I let the kids help, so they weren’t smashed evenly by any means. I do, however, like the more chunky homemade jams, so it wasn’t a problem for me.

Put the mashed berries into a large pot over medium heat until they’re starting to boil.

Add in the sugar.

Add in lemon juice. I like to use 2-3 lemon wedges per batch of jam. When I don't have lemons on hand, this is my absolute go-to substitute: true lemon.

Mix it regularly as it returns to a boil.

Let it boil: I let many batches boil for closer to 10 minutes if they have lots of extra-juicy batches. They turn out perfect!

Take the jam off of the heat and let it cool for a minute or two, then pour it into jars.

If you’re going to can it now’s the time, otherwise, keep going.

Put a lid on the jam and let it cool. It’s delicious to eat as soon as it’s been chilled, but it’ll be even more perfect after a night in the fridge.

Now you need some homemade bread to go with it! Enjoy.