New This Month

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


  1. 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.

  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 jam holds its shape on plate.

  3. 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.

Cook's Notes

Jam will keep in an airtight container in the refrigerator up to 1 month.

Reviews Add a comment