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Wash and prepare the raspberries.
In a medium saucepan, add the prepared raspberries, granulated sugar, butter, and fresh lemon juice. Mix over medium-low heat until sugar dissolves (about 5 min).
Increase the heat and bring mixture to a boil. Stir and mash the raspberries frequently and continue to boil until the jam has thickened (or until it reaches a temperature of 220°F/104°C) This will take approximately 10-15 minutes.
Pour the jam into a clean jar and allow to cool. Once cooled, cover and refrigerate.