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


Ingredient Checklist


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

  • 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; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 12 g carbohydrates; 1 g fiber; 11 g sugar; 0 g protein;