Ridiculously Easy Raspberry Jam

Forget the complicated raspberry jam recipes! I've got the more simple version.

Raspberry jam is the easiest of jams to can, because you don't NEED Certo - jelly you do, so don't leave it out if you go on to make raspberry jelly!

You will end up with about 5 half pint jars of great tasting jam by following this recipe.

Before we get started, here's a huge time saver - NO hot water bath either! It's not necessary - trust me, I've been making jam for several years. Instead, do this - Just prior to pouring your raspberry jam into the jars, have the lids soaking in a bowl of REALLY HOT water. And if you have a dishwasher, have your jars steamy hot as well - WEAR OVEN MITS to remove them. The rubber on the jar lids will "plump" up from sitting in the hot water. Plumping rubber and hot jars will ensure all your jars to seal, so skip the hot water bath - this is much easier! But the timing has to be just right! JUST before pouring your raspberry jam into the jars, the jars need to be very hot, as well as the jar lids. Keeping this in mind, let's go!!

What you need:

Raspberries (black or red) rinse the raspberries and pulsate in food processor or blender for a few seconds. You need enough to measure 4 cups of pulsated berries - place the 4 cups into a large pot.

Let raspberries reach a full rolling boil - stir - allow to boil for additional 2 minutes.

Add 4 cups granulated sugar - stir - boil for additional 4 minutes - reduce heat to medium - skim off foam from surface.

Add 1 tablespoon lemon juice - stir - bring jam to a slow boil.

Got your lids and jars readyper instructions above? Then ladle the jam into jars (one at a time). Fill to 1/4- inch from top of jar. Wipe any jam that may be on jar's rim with damp cloth.

Immediately take a lid out of the hot water and place on jar - screw band on tightly.

Repeat for next jar.

Now just sit back and wait for the "popping" sounds which tell you they have sealed!