Raspberry Jam

Ingredients

• 500 g frozen raspberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch

Directions

1. In a saucepan over medium heat, add raspberries, granulated sugar, lemon juice, and cornstarch. Stir until sugar has dissolved.
2. Bring to a boil, then reduce heat to medium-low. Simmer for 10-12 minutes, stirring occasionally. Gently mash any large pieces with your spoon as you stir. The mixture should thickly coat the back of a spoon (and will continue to thicken as it cools).
3. Remove from heat and allow to cool slightly in the pan. Transfer to jars and allow to cool completely before adding lids.

Notes

• Store for up to 1 year in freezer, or up to 3 weeks in the refrigerator.
• To thicken the jam, make a slurry of cornstarch and water, then add to jam while stirring.