(by Aimee Lee Ball)
(This is “refrigerator jam,” which is not shelf-stable. Use within a few weeks or freeze.)
4 c. fresh organic raspberries, washed
2 c. granulated sugar
1 T. fresh lemon juice
In a large stainless steel or enamel pot, mash raspberries and sugar.
Bring to a boil, then reduce heat to medium-low, and cook until thickened, about 10 – 15 minutes.
(A candy thermometer should reach 215 F.)
Stir in lemon juice.
When cool enough to handle, pour into jars and refrigerate.
(Read Something, the story that accompanies this recipe.)