Reviews (2)
Add Rating & Review
43 Ratings
5 star values:
3
4 star values:
9
3 star values:
16
2 star values:
14
1 star values:
1
Martha Stewart Member
Rating: Unrated
08/17/2012
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!
Martha Stewart Member
Rating: Unrated
09/11/2008
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.
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Gallery
Raspberry-Orange Zest Jam
Credit:
John Kernick
Recipe Summary
Yield: Makes about 4 cups
Ingredients
Ingredient Checklist
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
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.
Gallery
Raspberry-Orange Zest Jam
Credit:
John Kernick
Recipe Summary
Yield: Makes about 4 cups
Gallery
Raspberry-Orange Zest Jam
Credit:
John Kernick
Raspberry-Orange Zest Jam
Credit:
John Kernick
Raspberry-Orange Zest Jam
Recipe Summary
Yield: Makes about 4 cups
Recipe Summary
Yield: Makes about 4 cups
Yield: Makes about 4 cups
Makes about 4 cups
Ingredients
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
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.
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.
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.
Reviews (2)
Add Rating & Review
43 Ratings
5 star values:
3
4 star values:
9
3 star values:
16
2 star values:
14
1 star values:
1
Martha Stewart Member
Rating: Unrated
08/17/2012
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!
Martha Stewart Member
Rating: Unrated
09/11/2008
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.
Reviews (2)
Add Rating & Review
43 Ratings
5 star values:
3
4 star values:
9
3 star values:
16
2 star values:
14
1 star values:
1
Add Rating & Review
43 Ratings
5 star values:
3
4 star values:
9
3 star values:
16
2 star values:
14
1 star values:
1
43 Ratings
5 star values:
3
4 star values:
9
3 star values:
16
2 star values:
14
1 star values:
1
43 Ratings
5 star values:
3
4 star values:
9
3 star values:
16
2 star values:
14
1 star values:
1
- 5 star values:
- 3
- 4 star values:
- 9
- 3 star values:
- 16
- 2 star values:
- 14
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
08/17/2012
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!
Martha Stewart Member
Rating: Unrated
09/11/2008
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.
Martha Stewart Member
Rating: Unrated
08/17/2012
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!
Rating: Unrated
Rating: Unrated
09/11/2008
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.
All Reviews for Raspberry-Orange Zest Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Raspberry-Orange Zest Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
