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1
If you're able to gather the berries bit by bit, then wash them well.
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2
Pat dry with a towel, place into a freezer baggie, and freeze for later.
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3
Once you have enough berries, you can make the jam.
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4
(If you only want to make a small amount, blast in a microwave.)
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5
Place the raspberries, granulated sugar, and citric acid (lemon juice) into a pot.
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6
Mix them in without shaking the pot.
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7
Cover and leave for 30 minutes.
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8
If using frozen berries, use them as is.
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9
The berries will release some juice.
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10
Turn the heat to low and start cooking.
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11
After 5 minutes, more juice will be released, so stir it up with a wooden spoon.
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12
Simmer for 10 minutes while occasionally stirring.
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13
(Watch the pot so it doesn't boil over.)
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14
After Step 4, increase the heat to medium or high heat to let the scum rise to the surface.
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15
Remove the scum just once.
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16
Use a wooden spoon to stir until it reaches your preferred thickness.
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17
While still hot, pour into a sterilized jar and flip it upside down to cool.
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18
As it cools, it will thicken even more, so you should stop cooking it while it is still runny.
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19
If it seems too watery after it has cooled, boil it again.
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20
You should wash the jar well and rinse it with hot, just-boiled water beforehand.
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21
The best method might be to boil it.
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22
We usually finish ours in a couple of weeks, so I can't say exactly how long it'll keep!
