In a small sauce pot, add raspberries, water, sugar and lemon juice and bring mixture to a boil, stirring frequently.

Reduce mixture to a simmer and simmer for about 8-10 minutes or until mixture thickens slightly and can coat the back of a spoon heavily.

Pour hot mixture into a jam container and let it cool in the refrigerator where it will set within a day. If jam doesn't thicken it needs to me simmered a little longer to set fully.

Use immediately, freeze or water bath can.