New This Month

Raspberry Jam Gifts


The perfect holiday brunch-themed favor: homemade preserves, a kitchen towel, and a hand-carved breadboard. To wrap the jars, fold each towel diagonally and roll like a bandanna; wrap, then tuck in the end.

  • Prep:
  • Total Time:
  • Yield: Makes about 4 cups

Source: Martha Stewart Living, December 2010


  • 3 pounds fresh raspberries
  • 4 1/2 cups sugar
  • 4 1/2 teaspoons fresh lemon juice
  • 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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