In a medium saucepan, add in the raspberries and sugar. Turn the heat on to medium.
With the back of your spoon, mash the raspberries to help break them down. Keep stirring occasionally.
Once the raspberries break down and the syrup thickens, remove from the heat. It will start to coat the back of your spoon. The entire process took me about 25 minutes.
I poured my jam into a jar and let it cool. Place in the fridge.
To can, pour jam into a sterilized half pint jar with a sterilized lip and ring. Place upside down and let it cool. Make sure the lid popped and the jar is sealed properly.
Notes
To store Easy Raspberry Jam, place in a mason jar or air tight container in the refrigerator for up to a week.