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68 Ratings
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4 star values:
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3 star values:
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2 star values:
16
1 star values:
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Small-Batch Raspberry Jam
Credit:
Johnny Miller
Recipe Summary
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
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
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.
Gallery
Small-Batch Raspberry Jam
Credit:
Johnny Miller
Recipe Summary
Yield: Makes about 1 cup
Gallery
Small-Batch Raspberry Jam
Credit:
Johnny Miller
Small-Batch Raspberry Jam
Credit:
Johnny Miller
Small-Batch Raspberry Jam
Recipe Summary
Yield: Makes about 1 cup
Recipe Summary
Yield: Makes about 1 cup
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 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
Directions
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.
Cook’s Notes
Jam will keep in an airtight container in the refrigerator up to 1 month.
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.
Reviews
Add Rating & Review
68 Ratings
5 star values:
7
4 star values:
16
3 star values:
26
2 star values:
16
1 star values:
3
Reviews
Add Rating & Review
68 Ratings
5 star values:
7
4 star values:
16
3 star values:
26
2 star values:
16
1 star values:
3
Add Rating & Review
68 Ratings
5 star values:
7
4 star values:
16
3 star values:
26
2 star values:
16
1 star values:
3
68 Ratings
5 star values:
7
4 star values:
16
3 star values:
26
2 star values:
16
1 star values:
3
68 Ratings
5 star values:
7
4 star values:
16
3 star values:
26
2 star values:
16
1 star values:
3
- 5 star values:
- 7
- 4 star values:
- 16
- 3 star values:
- 26
- 2 star values:
- 16
- 1 star values:
- 3
All Reviews for Small-Batch Raspberry Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Small-Batch Raspberry Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
