Small-Batch Raspberry Jam
This recipe is one of my favorites for savoring the midsummer berry.
- Yield: Makes about 1 cup
Photography: Johnny Miller
Source: Martha Stewart Living, June 2012
- 12 ounces fresh raspberries (about 2 1/4 cups)
- 1 cup plus 2 tablespoons sugar
- 1 1/8 teaspoons fresh lemon juice
- Pinch of coarse salt
- 1/2 teaspoon finely grated orange zest, divided
Place a few small plates in the freezer. Stir berries, sugar, lemon juice, salt, and half the orange zest in a large, heavy pot. 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.
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 jam holds its shape on plate.
Strain about half the jam through a fine sieve into a bowl; discard seeds. Return strained jam to pot; stir in remaining zest. Return to a boil, then remove from heat. Let cool before using or storing.