Wash your raspberries if they are fresh and add to the jam pot with the sugar and mix
Squeeze out your lemon juice, pour juice over the fruits in the pot.
Add your two lemon halves to the jam pot.
Mix and take to the heat.
Bring your jam to a rolling boil. Mix occasionally.
Continue to cook your jam so that it gets reduced further. Your jam will turn translucent and it will thicken.
Test with a candy thermometer if your jam is set. Your jam sets at 210° Fahrenheit/ 105° Celsius. And/or test by dropping some hot jam on an ice-cold plate. Move the plate around to see if the instantly cooled jam is still running. If it runs to continue the cooking process and repeat the test.
Pick out the lemon halves of your jam and discard.
You can blend your jam to the desired consistency by using a stick blender.
Take your jam from the heat and fill up your jam jars with the hot jam up to the rim. Lock with the lid and turn the jam quickly upside down to create a vacuum.
Turn your jars back and leave to cool down before you label them and store the jars in a dry and cool place away from sunlight.
If your raspberries have worms (because garden fresh raspberries tend to have worms) add the berries to water with a dash of vinegar and mix to get rid of insects.
Use only organic untreated lemon halves in your jam because you don’t want pesticides in your jam!
1 Teaspoon = one serving, 50 Teaspoons is about 1 ½ jars (roughly). Recommended use is 1 Teaspoon serving on a slice of bread.
Can be stored for up to 10 months in a dry and cool place away from sun light. Keep in the fridge after opening the jam and use up within weeks.