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1
Place a wire rack on a rimmed baking sheet.
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2
Place several small plates in the freezer to use later to test the consistency of the jam.
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3
In a large, heavy-bottomed saucepan, combine the raspberries, sugar, lemon juice, and salt, crushing the ingredients together.
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4
Let stand until the berries start rendering their juice, about 5 minutes.
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5
(You should have about 11 cups of crushed berries.)
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6
Meanwhile, sterilize eight 1/2-pint canning jars and lids in boiling water, following the manufacturers instructions (or see Boiling-Water Canning, page 279).
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7
Remove the jars from the water and place upside down to drain on the prepared rack.
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8
Remove the lids from the water and dry with a clean towel.
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9
Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands.
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10
When they are cool enough to handle, dry them with a clean towel.
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11
Set aside.
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12
Bring the raspberry mixture to a boil over high heat, stirring occasionally.
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13
The mixture will bubble up, rising high up the sides of the saucepan.
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14
Using a slotted spoon, skim off any light-colored foam as it collects on the edges.
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15
Cook the jam until it reaches the jelling point, 220F on an instant-read thermometer, 30 to 45 minutes.
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16
(You can also dribble a few drops on the frozen plate; if the jelly is about to set, it will crinkle on the plate when you push it with your finger.)
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17
While the jam is cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
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18
Remove the jam from the heat.
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19
For each jar, insert a canning funnel and carefully ladle in the jam, allowing at least 1/4 inch of headroom.
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20
Clean the rims of the jars with a clean, damp towel, and tightly secure the lids.
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21
Using tongs, place the jars on the rack in the canner.
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22
The water should cover the jars by at least 1 inch.
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23
Cover the canner.
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24
Return the water to a boil and boil gently for 15 minutes.
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25
Using tongs, transfer the jars to a towel to cool.
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26
If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing.
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27
Store the unopened jars of jam at room temperature for up to 1 year.
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28
Once the jam is opened, store in the refrigerator for up to 1 month.
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29
For refrigerator or freezer jam, transfer the mixture to sterilized freezer-safe plastic containers or freezer-safe jars with lids, leaving 1 inch of headroom.
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30
Freeze for up to 1 year or refrigerate for up to 1 month.
