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Raspberry-Orange Zest Jam

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

  • Yield: Makes about 4 cups

Photography: John Kernick

Source: Martha Stewart Living, July 2006

Ingredients

  • 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

Directions

  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

To sterilize, submerge clean jars in boiling water for 10 minutes. Use new lids, and sterilize them according to manufacturer's instructions. Jars should remain in hot water until they are ready to be filled.

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