Raspberry Jam

Directions

1. 1
   In a medium saucepan, stir to combine 2 cups raspberries, lemon juice, sugar, cornstarch, and salt.
2. 2
   Simmer over medium-low heat until berries have begun to break down and become juicy, about 5 minutes.
3. 3
   Strain raspberry mixture through a fine sieve into a clean medium saucepan; discard solids.
4. 4
   Add remaining 1 1/2 cups raspberries to saucepan, and return to a simmer over medium heat.
5. 5
   Cook until raspberries have broken down and jam has thickened enough to coat the back of a wooden spoon, about 10 minutes.
6. 6
   Transfer jam to a small bowl.
7. 7
   Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming; refrigerate for up to 2 weeks.