Raspberry berry jam with lemon juice

Raspberries should be carefully sorted, washed and lightly dried.
After filling the berries with a third of our sugar, we remove them for five hours in a cool place.
Then drain the resulting juice and bring it to a boil. Adding the remaining sugar, cook the syrup until it is completely dissolved.
The resulting foam should be removed, and the syrup should be allowed to stand for about 15 minutes.
Raspberries should be put in the finished syrup and cook for about 6 minutes. After removing the raspberry jam from the heat, it should be cooled, and then cook again for about 10 minutes.
Adding lemon juice, cook raspberry jam until it is fully cooked.
Put the resulting raspberry jam still hot in clean jars, sprinkle with powdered sugar and roll up the jars with lids.