She Wore a Raspberry (Jam) Beret
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Mature
How to Make Fresh Raspberry Jam
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If you’re looking for a simple way to jump on the latest canning trend, try a hand at creating your very own berry jam — Mason jar required.
Forgo store-bought spreads meant for toasts and waffles; instead, create your own one-pot concoction. Combine raspberries, sugar, and lemon on the stovetop to create that perfect warm-pie smell in your kitchen, then transfer to your freezer to drive home that familiar jamlike consistency.
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Don’t worry if the pot starts to aggressively bubble when you’re cooking. This is the jam saying it’s starting to cook down. Stir and mash to your heart’s content. Pro tip: Add a little salt to the pot to enhance the flavor of the berries!
3 pounds fresh berries
4 1/12 cups sugar
4 1/2 teaspoons lemon juice (from 1/2 of a lemon)
Pinch of coarse salt
1. Place a few small plates in the freezer. Stir berries, sugar, lemon juice, and salt in a large, heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
2. Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until done.
3. Strain about half of the jam; discard seeds. Return strained jam to pot. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.
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4 1/12 cups sugar
4 1/2 teaspoons lemon juice (from 1/2 of a lemon)
Pinch of coarse salt
1. Place a few small plates in the freezer. Stir berries, sugar, lemon juice, and salt in a large, heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
2. Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until done.
3. Strain about half of the jam; discard seeds. Return strained jam to pot. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.
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