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Red Raspberry-Orange Jam
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
1465 minutes
Winter Raspberry Orange Jam: Tangy red raspberry jam infused with bright citrus flavor, perfect for using fresh or frozen raspberries paired with seasonal oranges.
Ingredients:
  • 3 cups crushed ripe raspberries
  • 3 oranges
  • lemon, juiced
  • 4 cups white sugar, divided
  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)
Instructions:
  • Check 7 half-pint jars for cracks and rust on rings, discard any damaged ones. Place jars in simmering water. Wash new lids and rings with warm soapy water.
  • Blend fresh raspberries until perfectly smooth before transferring the vibrant mixture to a spacious saucepan.
  • Finely chop the orange zest and add it to the saucepan with the raspberries. Segment the oranges, removing all the white pith, seeds, and membranes. Cut the orange filets into small pieces, resulting in 2 cups. Mix the orange pieces with lemon juice in a bowl, then add them along with 1/4 cup of sugar to the saucepan with the raspberries.
  • Mix in the pectin and gradually bring the mixture to a vigorous boil. Incorporate the rest of the sugar and stir until it dissolves. Bring back to a vigorous boil over high heat and cook for 1 minute, stirring continuously. Use a ladle or large spoon to skim off any foam.
  • Pour the jam into the jars leaving 1/4 inch of space at the top. Remove any air bubbles by running a knife around the inside of the jars. Wipe the rims clean, seal with lids, and tighten rings securely.
  • Fill a large stockpot halfway with water and bring to a boil. Using a jar holder, carefully place jars 2 inches apart on the rack at the bottom of the pot. Add more boiling water if needed to ensure jars are covered by at least 1 inch. Bring back to a rolling boil, cover, and process for 10 minutes.
  • Carefully transfer the jars from the stockpot to a cloth-covered or wood surface, ensuring they are spaced several inches apart. Allow them to cool undisturbed for 24 hours. Press the center of each lid gently with a finger to check seal. Once cooled, remove the rings and store the jars in a cool, dark place.

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