Prep for canning. Prepare the jars by washing them with hot soapy water. Transfer them to a water bath canner and fill the canner with water until the jars are fully submerged in water. Place over medium heat and bring to a simmer. Put the rings and lids in a saucepan with water. Place over medium-low heat and bring to a simmer. Do not boil.
Crush some of the berries. In a large pot add 4 cups of the fresh raspberries. Smash the berries down so the berries are broken up.
Add remaining fruit and lemon juice. Add the rest of the raspberries and lemon juice. Bring the mixture to a full rolling boil.
Add sugar and boil. Once the raspberry mixture has come to a full rolling boil, add the sugar all at once. Bring the mixture back up to a full rolling boil, stirring constantly. Once it comes back up to a full rolling boil, set a timer for 90 seconds. Stir constantly.
Check for the set. After 90 seconds you can check the mixture by dropping a dollop of jam onto a frozen plate and pushing the mixture with your finger. If it doesn’t spread, it is ready. If it does spread, boil for 1 more minute. This usually takes me 90 seconds of full rolling boil.
Fill hot jars with jam. Remove the jars from the canner. Place a canning funnel on the jar and ladle the hot jam into the hot jars. Leaving ¼ inch headspace.
Wipe rims and fasten lids. Wipe the rims of the jars with a clean moist towel. You can use a vinegar-moistened towel. Place the lids and the rings on the jars and tighten the rings so they are finger-tip tight.
Process in canner. Transfer the jars to the water bath canner. Make sure the jars are fully submerged in the water with at least 1 inch of water over the jars. Add the lid and bring the water to a boil. Once the water is boiling, process the jars for 10 minutes.
Cool. After 10 minutes, remove from the heat and remove the lid. Allow the jars to sit for 5 minutes. Transfer the jars to a heat-proof area so they can cool completely for 12-24 hours.
Check seals. After 12-24 hours, check the jars for a proper seal by pushing the middle of the lid. If it doesn’t pop up you have a good seal. Remove the rings and store the jars in a cool dark place for up to 18 months or per your lids manufacturer’s recommendations.