Sarah's Berry Jam

4 cups

Everyday Food host Sarah Carey's jam recipe skips the traditional pectin and calls for just four ingredients: fruit, sugar, salt, and fresh lemon juice.


  • 3 pounds fresh berries

  • 1 ½ pounds (3 ⅓ cups) cups sugar

  • 4 ½ teaspoons lemon juice (from ½ 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.

    Bryan Gardner
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