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Raspberry Skillet Jam

Cooking fruit in a wide, flat-bottomed surface (like a skillet) evaporates the water in the fruit faster than a pot, making it a super quick process. This technique is best for small amounts of fruit (it won’t work if you’re trying make tons of jars), but at end of season when there are just a few pints of berries left anyway—it’s perfect.
From: bonappetit.com Makes 1 pint

2 pints raspberries (you can use blackberries, too)
½ cup sugar
1 Tbsp. fresh lemon (or lime) juice

Combine raspberries and sugar in a medium skillet, mashing with a wooden spoon to release juices. Stir over medium heat until mixture thickens and is bubbling vigorously, 10–12 minutes. Test the jam to see if it has set up properly by spooning a bit on a cold plate and chilling it for 5 minutes (it should be slightly jelled once chilled). Continue cooking an additional 5 minutes if it still looks syrupy.

Transfer to a glass jar or container and keep refrigerated; will keep up to 1 month.