This recipe is one of my favorites for savoring the midsummer berry.
Photography: Johnny Miller
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.
Jam will keep in an airtight container in the refrigerator up to 1 month.
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