Raspberry-Orange Zest Jam

By jab120638

Ingredients

• 3 pounds fresh raspberries
• 4 1/2 cups sugar
• 4 1/2 teaspoons fresh lemon juice
• Pinch of coarse salt
• 1 1/2 teaspoons finely grated orange zest

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Makes about 4 cups

Directions

Place a few small plates in the freezer. Stir berries, sugar, lemon juice, salt, and 1/2 teaspoon zest in a large, heavy stockpot. 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 done.

Strain about half of the jam; discard seeds. Return strained jam to pot; stir in remaining teaspoon zest. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.

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directions