Assemble all ingredients together to avoid last minute rush.

Squeeze juice from the lemon and keep lemon skin as well for use.

Sterilize your Jars / Airtight Containers in hot water as mentioned above.

Rinse the raspberries and wipe them with a kitchen towel to dry out excess water.

Place a plate in the fridge for testing.

Take a wide Pan or Cookpot and add the raspberries.

Start cooking raspberries over medium flame and with the help of a Potato Masher, mash them into a pulp. Cook for 5-6 minutes.

Let them cool down a bit and sieve the cooked raspberries over a Bowl. Gently sieve all juice and pulp until you will be left with only seeds.

Now, transfer back the juice and pulp into the Pan and add the sugar, lemon juice and lemon skin.

Bring it to boil and gently mix the sugar completely. Cook for 8-10 minutes or until jam is set.

Remove from heat and discard lemon skin from it in it. Mix very well.

Now, drop a little jam onto the chilled plate (kept in fridge) and push your finger through it. It should wrinkle and looks like a jam. If it doesn't, boil for 2 mins more and test again.

Stir well once it's cool down.

Pour into the sterilized Jars and seal with the lids.

Your yummy Raspberry Jam is ready to serve!