Raspberry Jam

(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.)