No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Raspberry-Orange Zest Jam

  • Yield: Makes about 4 cups
Raspberry-Orange Zest Jam

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 Note

Read more on how to sterilize jars.

Reviews (2)

  • A Cook From CT 17 Aug, 2012

    I have not tried this recipe, but am planning on it. However I add a bit of an extra touch to mine, instead of the orange I add a slight bit of Chambord. It really makes the jam pop!

  • sillyswede 11 Sep, 2008

    I believe they forgot the processiing of this jam. It should be processed in a hot bath for 15 minutes. (lightly boiling water for 15 mintues) If you didn't you would only be able to keep these jams for a matter of a couple of weeks. Or, look to see if you can use this as a freezer jam, but I don't believe so.

Related Topics