Raspberry Jam

In a large skillet combine 4 cups fresh raspberries, 1 cup sugar, 1 tbsp fresh lemon juice and pinch salt. Cook over high stirring until sugar disolves and mixture boils. Reduce heat to a rapid simmer and cook, stirring occasionally until mixture thickens. 12-15 mins. Transfer 3/4 cup jam into airtight container. Using a fine mesh sieve strain remaining jam into container, pressing on solids. Discard seeds. Stir jam to combine; let cool completely. Cover and refrigerate up to 1 month.