Title: Traditional Raspberry Jam
Categories: Jam Canning
Yield: 1 Batch

2 1/4	lb	Raspberries
2 1/4	lb	Sugar
2	tb	Lemon juice

In a non-reactive large saucepan, put raspberries and sugar in alternating layers, with sugar as the final layer. Cover with a clean cloth and allow to stand at room temperature overnight.

The next day, put a fire under the berries and stir until all remaining sugar is dissolved. Add the lemon juice. Bring to a boil and boil rapidly, stirring now and then to prevent scorching, until a candy thermometer reads 220 F / 104 C.

Allow the jam to set for 10 minutes, then ladle into hot jars, seal, and process in a boiling water bath for 10 minutes.

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