The best foods are the ones that grow wild, in my opinion. It is a joy to forage for food, and wild black raspberries (also called "black caps") are among my favorites. No cultivated berry can compare in flavor, and though the cost is lots of scratches from tramping about in thickets, and a few mosquito bites, I am happy to do it! This jam is basically made with a formula, so that you can make as little or much as you want, depending on how many raspberries you gather. You can run the jam through a food mill to remove the seeds, if you must, but I don't mind them a bit. This version is intended to be refrigerated and used within a month or so. It probably won't last that long, as eating this is like eating a sweetened, intensified black raspberry!
Basic Formula per cup of berries:
1 cup black raspberries
3/4 cup sugar
1/2 teaspoon fresh lemon juice
Combine the berries, sugar, and lemon juice in an appropriately-sized pan or pot. Bring the mixture up to a boil over medium heat. (I like to put a lid on the pot to speed up the process, plus the steam melts any sugar crystals on the side of the pot.) Place a candy thermometer in the mixture, not touching the bottom of the pan. Cook over medium heat until it reaches 220-degrees, or jelly stage. The mixture will still be liquid.
Pour the mixture into a squeaky clean jelly jar(s), cool to room temperature, then refrigerate.