Wash raspberries and add to a heavy bottom saucepan.
Add sugar to the tops of the raspberries, stir, and allow the raspberries and sugar to sit for 15 minutes with no heat.
Mash the berries with a fork.
On medium heat, bring the berries and sugar to a slow boil (only briefly) and then turn the heat down to a low simmer.
Cook the raspberry jam for approxoimately 10 minutes until thick and 210 degrees F. (Perform the jam cold plate test to ensure the jam is ready to be removed from the heat).
Allow to cool just a bit before adding to your sterilized jam jar of a bowl for immediate use. The raspberry jam will thicken as it cools. Store remainder in the refrigerator. Enjoy!
