Homemade simple raspberry jam puts purchased jam to shame! This raspberry jam recipe preserves the flavor of summer and transports me to a big raspberry patch. This recipe is based on the raspberry jam recipe in Mes Confitures: The Jams and Jellies of Christine Ferber.
Combine the raspberries, sugar and lemon juice in a medium heavy-bottomed pot, stirring well to break up the berries and create juice.
Heat over medium-high heat until the mixture comes to a boil, stirring occasionally. Reduce the heat to medium and continue cooking for about 10 minutes.
Add the rose water and taste, adding more if you like. The rose water is meant to enhance the raspberry flavor rather than have a strong presence itself.
Ladle the preserves into sterilized jars and top with the lids. Keep these preserves in the refrigerator for a couple of months, or process and seal in a hot water bath for shelf life.