It is lovely to spend a few hours on a summer day picking black cap raspberries when they ripen in late June. They make delectable jam! Here’s a simple recipe to enjoy.

Black Cap Raspberry Jam

• 2 cups black cap raspberries

• 1 cup sugar

• 1 Tbsp lemon juice

Combine ingredients together in medium sauce pan and bring to a boil.

Turn to medium-high for up to 8-10 minutes or until thickened.

Poured into sterilized half pint jars.

Can or freeze.