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Sarah's Berry Jam

  • yield: Makes about 4 cups
Photography: Bryan Gardner




  • 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. Step 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. 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, testing every minute, until done.

  3. Step 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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Reviews (2)

  • Cheeks1 19 Oct, 2013

    Sarah Carey wonderfully demonstrates that maybe cooking isn't so hard. I have tried several of the recipes, and you know what? She's right! I actually have made some very easy and delicious meals and desserts with Sarah's help. The raspberry jam looks yummy, and has inspired me to not be intimated. I look forward to making jam. Thanks Sarah!
    Best Regards,
    Jeanne Brinkman

  • Linda H 5 Aug, 2013

    GREAT presentation about how to process preserves. Love to "can" but am always a little intimidated by the process. This audio presentation answered a lot of questions and eliminated those fears. Planning to do a lot of canning this summer ... even going to try my good friend's Christmas Pickles which are made with cucumbers and those red hot candies ... AMAZING!!