Pour the raspberries and sugar into a medium-sized saucepan.
Cook over medium heat, stirring gently with a wooden spoon until the sugar dissolves and the berries start releasing their juices, about 5 minutes.
Increase the heat slightly and bring the mixture to a gentle boil, stirring frequently to prevent sticking—listen for a soft bubbling sound.
Reduce the heat to medium-low and simmer uncovered for about 15-20 minutes, stirring now and then, until the mixture thickens and reaches a jelly-like consistency.
Skim off any foam that forms on the surface for a clearer jam, if desired.
Test the jam’s thickness by placing a small spoonful on a chilled plate; it should set quickly and wrinkle when pushed.
Remove the saucepan from heat and let the jam cool slightly for 5 minutes.
Transfer the jam into sterilized jars, using a funnel if needed, and seal tightly.
Allow the jars to cool completely at room temperature before storing in the fridge or pantry.
Enjoy your homemade raspberry jam spread on toast, layered in desserts, or stirred into yogurt.
