• 68 Ratings

This recipe is one of my favorites for savoring the midsummer berry.



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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

Cook's Notes

Recipe reprinted from "Martha's Entertaining: A Year of Celebrations," by Martha Stewart. copyright 2011 Martha Stewart Living Omnimedia. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House, Inc.


68 Ratings
  • 5 star values: 7
  • 4 star values: 16
  • 3 star values: 26
  • 2 star values: 16
  • 1 star values: 3