Preparation Steps

• Wash the raspberries and remove any stems. Place them in a heavy-bottomed saucepan.
• Add the sugar, lemon juice, and vanilla extract (if using) to the saucepan. Stir gently to combine.
• Cook over medium heat, stirring frequently, until the mixture begins to simmer and the sugar dissolves.
• Reduce heat to low and continue cooking for about 25–30 minutes, stirring occasionally, until the jam thickens and coats the back of a spoon.
• Remove from heat and let cool slightly. Transfer to sterilized jars and seal. Store in the refrigerator for up to 3 weeks.