This Really Easy Recipe is Our Jam

One of our favorite ways to hold on to the season's freshest fruit is by making jam -- and it's easier than it sounds! Today, we chose raspberries, but our method will work with most fruits. Savor the remaining days of summer and make some jam today!

Sarah's Raspberry Jam

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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

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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; stir in remaining teaspoon zest. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.

Watch Everyday Food's Sarah Carey Make Homemade Jam

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