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Raspberry-Orange Zest Jam

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Recipe photo courtesy of John Kernick

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

Source: Martha Stewart Living, July 2006
Yield

Ingredients

Directions

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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  • MS11364765
    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!
    Reply
  • 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.
    Reply

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