RASPBERRY JAM

Steps:

• Place a wire rack on a rimmed baking sheet. Place several small plates in the freezer to use later to test the consistency of the jam.
• In a large, heavy-bottomed saucepan, combine the raspberries, sugar, lemon juice, and salt, crushing the ingredients together. Let stand until the berries start rendering their juice, about 5 minutes. (You should have about 11 cups of crushed berries.) Meanwhile, sterilize eight 1/2-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
• Bring the raspberry mixture to a boil over high heat, stirring occasionally. The mixture will bubble up, rising high up the sides of the saucepan. Using a slotted spoon, skim off any light-colored foam as it collects on the edges. Cook the jam until it reaches the jelling point, 220°F on an instant-read thermometer, 30 to 45 minutes. (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.)
• 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.
• Remove the jam from the heat. For each jar, insert a canning funnel and carefully ladle in the jam, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel, and tightly secure the lids.
• Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 15 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.
• 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. Freeze for up to 1 year or refrigerate for up to 1 month.