Raspberry Jam

Raspberry Jam has always been my favorite jam..Cindy grows the most luscious berries and every spring, summer and fall, she gifts me a few jars of her delicious jam..I am always so touched with her gift and generousity...shared and never hoarded, this jam even tastes better.
I thought this photo and recipe from Martha Stewart was another wonderful way to share some joy. ❤ Love that bread board...




Raspberry Jam
3 pounds fresh raspberries
4 1/2 cups sugar
4 1/2 teaspoons fresh lemon juice
Pinch of coarse salt
Directions
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.
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.
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.