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Raspberry-Orange Zest Jam


Tart and sweet, this jam gets a bit of extra texture from bits of freshly grated orange zest

  • Yield: Makes about 4 cups

Source: Martha Stewart Living, July 2006


  • 3 pounds fresh raspberries
  • 4 1/2 cups sugar
  • 4 1/2 teaspoons fresh lemon juice
  • Pinch of coarse salt
  • 1 1/2 teaspoons finely grated orange zest


  1. Place a few small plates in the freezer. Stir berries, sugar, lemon juice, salt, and 1/2 teaspoon zest 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; stir in remaining teaspoon zest. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.

Cook's Notes

Read more on how to sterilize jars.

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