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In a medium saucepan over medium heat, combine raspberries, sugar, and lemon juice.
Cook, stirring frequently, until mixture is boiling. Reduce heat to medium-low and simmer, stirring frequently. Cook until mixture has thickened and leaves a trail behind your spoon when you stir. This should take somewhere between 12 and 15 minutes.
When jam has thickened, remove from heat and transfer to a clean glass jar. Let cool completely before covering and refrigerating.