Yields 1.5 pints
2 lbs raspberries
1 tbsp freshly squeezed lemon juice
2 cups sugar
Wash raspberries gently under water. Crush half of the berries with the lemon juice and the sugar into small bowl. Pour mixture into an enameled cast iron or preserving pan.
Bring to a simmer over medium high heat. Raise heat to high, stirring constantly reduce mixture to gel point, about 7 minutes. Raise heat to high, stirring constantly reduce mixture to gel point, about 7 minutes.
Lower heat to medium and add remaining whole berries. Shake the pan gently to incorporate them into the mixture. Continue to reduce shaking regularly for another 6 minutes.
Ladle the hot jam into 3 prepared ½ pint jars, leaving ¼ inch headspace. Seal, and process in a boiling water bath for 10 minutes.