A pinch of orange peel brings out the sweetness in this easy raspberry jam recipe. Spread it on toast, add a spoonful to oatmeal, or stir a scoop into waffle batter.

Source: Better Homes and Gardens

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Recipe Summary

prep:
35 mins
stand:
10 mins
cool:
15 mins
total:
1 hr
Yield:
About 6 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine mashed raspberries, sugar, and orange peel. Allow to stand at room temperature for 10 minutes, stirring occasionally.

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  • In a small saucepan stir pectin into the water. Bring to boiling over high heat; boil for 1 minute, stirring constantly. Remove from heat.

  • Quickly stir pectin mixture into peach mixture, stirring about 3 minutes or until sugar is dissolved and mixture is no longer grainy.

  • Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.

Nutrition Facts

48 calories; carbohydrates 12g; insoluble fiber 1g; sugars 11g.
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