Raspberry jam

Ingredients:

• 4 cups fresh raspberries (about 4 170g containers)
• 2 tbsp. sugar
• Zest of 1 lemon + 1 tbsp. l. lemon juice

Preparation:

1. In a medium saucepan, combine the raspberries, sugar, lemon zest, and juice, then mash lightly to release some of the berry juice. Set aside for 10 minutes to allow the sugar to dissolve in the juice. Meanwhile, place a small plate in the freezer to chill; you'll use this to test the jam's readiness.
2. Place the saucepan over medium heat. Bring to a boil, then reduce the heat to medium and simmer, stirring frequently. Continue simmering until the jam becomes thick and syrupy, about 25 minutes. To check for doneness, drop a small amount of jam onto a chilled plate and freeze for 2 minutes. Run your finger or a spoon through it. If the jam retains its consistency and thickness, it's ready; remove from heat. If it's runny, continue cooking and check again every 5 minutes..
3. Once the jam has reached the desired consistency, transfer it to jars and cool completely, then cover tightly with a lid. Raspberry jam will keep in the refrigerator for up to 6 months..