• Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together.
• Turn the stove top heat high and cook for 10 minutes. Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium-low and let simmer for an additional 8-10 minutes. Continue to stir frequently. Let the raspberries simmer until the juice evaporates.
• Turn off the heat & remove the pan from heat source.. The mixture will thicken after as the preserve reaches room temperature.
• Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator.

It’s good for up to 4-6 weeks.