• I added the fresh raspberries previously washed and disinfected to the cooking robot bowl and mashed them.
• Separately, I mixed the jellifying sugar with the water and added it to the raspberries with the rest of the sugar and let it cook for 13 minutes at 100 °C (212 °F) at low speed (we’ll say 2 out of 10)
• When the alarm of the cooking robot ‘beeped’, I added the lemon juice and mixed at the highest temperature for 10 seconds. And yes, I cranked it all the way up to 10.
• I then poured the jam into jars and closed hermetically to let them rest upside down overnight.

But what happens if one doesn’t own such a ‘toy’… How can it be done? Well, it’s equally easy.

• Raspberries, given they are a very soft kind of fruit, they may be mashed with a fork and a little bit of water, should you consider it necessary.
• Separately, mix the water, jellifying sugar, and two spoonfuls of sugar. Once these three ingredients are integrated, pour them in a pot and start cooking at low temperature.
• Cuando hierva la mezcla por tres minutos añade el resto del azúcar y hazla incorporarse junto con el jugo de limón removiendo el contenido de la olla.
• When the mixture has been boiling for three minutes, add the rest of the sugar and incorporate it together with the lemon juice by stirring the contents of the pot.
• Once again, let it come to a boil and let it simmer for three minutes. Don’t forget to stir here and there; if not, it will stick.
• Skim all the impurities for your jam to be crystalline.
• Pour the jam in one or more jars as soon as possible, close them hermetically and let them rest upside down overnight.