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Sarah’s Raspberry Jam – Everyday Food with Sarah Carey

November 19, 2023

Sarah’s Raspberry Jam – Everyday Food with Sarah Carey

November 19, 2023

Sarah's Raspberry Jam – Everyday Food with Sarah Carey

Have I told you I'm a bit of a summer produce addict? I can never get enough of the outrageous flavors that arrive at the market this time of year! One of my favorite ways to hold on to the season's freshest fruit is by making jam — and it's easier than it sounds! Today, I chose raspberries, but my method will work with most . Savor the remaining days of summer and some jam today!

Sarah's Tip of the Day:
Once your fruit reaches a rolling boil, it will still require about 10 more minutes of cooking time (if you remove it from the heat too quickly, it may be too watery). For more tips on canning visit www.freshpreserving.com.

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YIELD: Makes about 4 cups

INGREDIENTS:
3 pounds fresh berries 4 1/12 cups sugar 4 1/2 teaspoons lemon (from 1/2 of a lemon) Pinch of coarse salt

DIRECTIONS
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.

STEP 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, every minute, until done.

STEP 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.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at . But she's also a mom to two hungry kids, so the question “What's for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Sarah's Raspberry Jam – Everyday Food with Sarah Carey

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24 Comments

  1. Made this jam and filled jelly jars but did not water bath. Put cold jars in freezer. Anyone know how long the jam will last in the refrigerator once opened?

  2. Vivian says:

    Awesome video …. Thank you Sarah!

  3. gueramercado says:

    Can I use lime instead ?

  4. Fuser 3000 says:

    A bit on the sweet side

  5. Do you have to add the sugar?

  6. ST says:

    1 c raspberries, 1 to 1 1/2 tbsp sugar, pinch of salt, juice of 1/2 lemon. Makes 1 pint.

  7. Shalimar says:

    I made Fig jam and Strawberry jam and it's absolutely delicious

  8. I bought a Ball Freshtech Jam and Jelly Maker a few years back have been making my own jam in 20 minutes top…I will use your recipes, but the method is my own.

  9. Jon Schander says:

    Awesome tutorial! Yours is the first vid I chose, and I have no need to compare to others.
    Thanks for not adding a bunch of yakkidy-yak, or putting us through a long boring intro!
    But SO much sugar! Is that really necessary?

  10. Zulema Perez says:

    Too much sugar!!!!! can you make a recepi with less sugar please or NOT sugar will be better!!

  11. skook'm dawg says:

    wow, cool. All the information I needed plus I get to look at Sarah Carey for 8 minutes.

  12. Carol B says:

    In my Ball Jam and Jelly maker, they suggest to add a teaspoon of butter to cut down on the foam. I use the frozen spoon to test doneness that I learned on another You Tube video. I started jam making and water bath canning last year at the age of 71. My mother never canned, but her mother did. After my grandparents passed away there were still canned goods in the basement from their garden.

  13. Peter says:

    I make this recipe every year so simple and perfect!

  14. Murtuzaali says:

    That CARROTTOP got me in a HOT JAM!

  15. Rima Bohsali says:

    this is the best recipe
    I tried it and it lasted for 2 years.

  16. Thank you I was wondering how to take the seeds out 💗

  17. Anyone else get anxiety watching her make jam in a white shirt?

  18. Hi, i made a ten kg of strawberry jam. It's color was beautiful red after cooking but almost one month later its color changed and the taste slightly changed. I kept the jars out of the fridge, was it the reason? What should i do.?

  19. Woggle Pip says:

    Why do people say "I'm not gonna lie"? It's such a stupid thing to say.

  20. Sarah DeBord says:

    Link for the full recipe keeps redirecting to different things each time you click…. ads, random articles…… something is not working.

  21. Why would you put jam in the freezer? Boiling fruit up with sugar to make jam is the one sure way to preserve the fruit. We didn’t have freezers years ago that’s why jam making was popular! Fruit can be frozen nowadays and brought out as and when required.

  22. Thank you for the video I made Jam for the first time (raspberry) and I did not mess it up. 😅
    You're a great teacher. 👍

    With love from the crazy Dutchman.

  23. how long do you soak the lids in hot water? 10 min???

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