Raspberry Jam

• 3 1/2 cups fresh raspberries
• 1 1/2 tablespoons freshly squeezed lemon juice
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

1. In a medium saucepan, stir to combine 2 cups raspberries, lemon juice, sugar, cornstarch, and salt.
2. Simmer over medium-low heat until berries have begun to break down and become juicy, about 5 minutes.
3. Strain raspberry mixture through a fine sieve into a clean medium saucepan; discard solids.
4. Add remaining 1 1/2 cups raspberries to saucepan, and return to a simmer over medium heat.
5. Cook until raspberries have broken down and jam has thickened enough to coat the back of a wooden spoon, about 10 minutes.
6. Transfer jam to a small bowl.
7. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming; refrigerate for up to 2 weeks.

fresh raspberries, freshly squeezed lemon juice, sugar, cornstarch, salt

Taken from www.epicurious.com/recipes/food/views/raspberry-jam-390214 (may not work)