She Wore a Raspberry (Jam) Beret
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.
See More: 10 New Ways to Use Leftover Bacon Grease
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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