A bit of orange peel infuses this gorgeous jewel-tone jam with citrus flavor.
PREP: 20 MINUTES STAND: 10 MINUTES + 24 HOURS MAKES: 4 HALF-PINTS PHOTO
1. In a large bowl combine sugar, raspberries, and orange peel. Let stand at room temperature for 10 minutes, stirring occasionally.
2. In a small saucepan stir pectin into the water. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Add pectin mixture to raspberry mixture; stir about 3 minutes or until sugar dissolves and mixture is not grainy.
3. Ladle jam into half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature for 24 hours before storing.
4. Store for up to 1 year in the freezer or for up 3 weeks in the refrigerator.
PER 1 TABLESPOON: 73 cal., 0 g fat, 0 mg chol., 1 mg sodium, 19 g carb., 0 g fiber, 0 g pro.
Although plastic jars made specifically for the freezer are lightweight and convenient, you can use other types of containers as well (see The Basics of Freezing). If you prefer the look of jam in glass jars, be sure the jars are approved for freezing—and use wide-mouth jars only. Glass jars with “shoulders” can crack more easily as the contents expand in the freezer.