Rinse the raspberries and pat dry with kitchen paper.

In a pot, combine the raspberries and sugar and let it rest for ~1 hour. This allows the raspberry juice to seep out.

Add the lemon juice and simmer the mixture on medium heat for about 20 minutes. Make sure to skim the foam if any starts forming.

Then, set the fire in high heat and simmer for 1~2 minutes, making sure to keep mixing to not burn the jam.

Place a jar and lid in a deep pot and fill it with water, enough to cover the jar and lid. Then, bring the water to a boil to disinfect the glassware and pat dry with a cloth.

Pour the jam into the jar while it’s still hot, then close the lid, turn it upside down, and let it cool.