• Wash raspberries gently and drain in a colander.
  
• Then pat dry on a kitchen towel as shown in the picture.
  
• Now, grind raspberries in a blender to a puree consistency. The seeds of raspberries will remain as it is. If you want a smooth jam without the crunchy seeds, strain them thoroughly.
  
• Add the raspberry puree and sugar to a heavy-bottomed pan on medium heat. Mix it with a spatula until the sugar dissolves completely.
  
• Let it boil for a few minutes. Stir it continuously to avoid jam burn at the bottom.
  
• After fifteen minutes, the puree starts to thicken, so stir continuously.
  
• Add freshly squeezed lemon juice to the mixture. It acts as a natural preservative for raspberry jam. Mix it well and check the consistency.
  

HOW TO CHECK THE CONSISTENCY OF RASPBERRY JAM?

• To check, add a drop or two of jam mixture to a small plate of water. If the jam mixture stays as it is without dissolving, you achieve the perfect consistency.
  
• Finally, switch off the flame and wait until the jam cools down.
  
• Take a sterilized Jar, fill jam up to the rim of the Glass Jar and turn it upside down and leave it for a few hours before storing it in a cool and dry place. Turning the filled Jam bottle upside down creates a vacuum and helps to increase shelf life. The jam will be good for months if it is unopened. Once opened, store it in the fridge. Use a clean, dry spoon for use.