Place raspberries in a large pot with sugar and mix well. Let stand on counter 1 to 2 hours until berries release their juice. Add lemon juice. Heat on low. Stirring occasionally until it begins to bubble. Simmer slowly, stirring until sugar dissolves. Increase heat to high and bring to a rolling boil and boil hard for 20 minutes, continue to stir until sauce thickens.

Test for thickness on a chilled saucer. Begin canning.

Makes 20 jars.