Instructions

1. Wash the raspberries thoroughly and remove any stems or leaves with care.
2. In a large, heavy-bottomed saucepan, combine the raspberries, granulated sugar, and freshly squeezed lemon juice, stirring gently to mix the ingredients together.
3. Place the saucepan over medium heat, allowing the mixture to warm. Stir occasionally until the sugar has completely dissolved and the raspberries start to release their juices.
4. Once the sugar is dissolved, increase the heat and bring the mixture to a boil. Allow it to boil for a few minutes, then reduce the heat to low and let it simmer for 20-30 minutes. Stir frequently to prevent sticking, and cook until the jam has thickened to your desired consistency.
5. Remove the saucepan from heat and let the jam cool for about 5 minutes, during which time it will continue to thicken.
6. Transfer the warm jam into sterilized jars, leaving a little space at the top. Seal the jars tightly while the jam is still warm.
7. Once sealed, allow the jars to cool completely at room temperature before storing them in the refrigerator.
8. Enjoy your Vadelmahillo on toast, pancakes, or as a delicious filling for pastries!