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Bon Appétit

Raspberry Jam with Bitters

By Claire Saffitz

5.0

(1)

Toast slathered with ricotta and topped with raspberry jam.
Photo by Alex Lau, Food Styling by Rebecca Jurkevich

If you're not going to eat raspberries fresh out of hand by the fistful, making jam is the next best thing. A healthy shot of cocktail bitters at the end does wonders to bring out the berry flavor.

Recipe information

  • Yield

    Makes about 1 pint

Ingredients

18 oz. fresh raspberries (about 5 cups)
1 1/4 cups sugar
1 Tbsp. finely grated orange zest
2 Tbsp. fresh orange juice
2 Tbsp. fresh lemon juice
1 Tbsp. Angostura bitters

Special Equipment

A 1-pint jar

Preparation

  1. Step 1

    Place a small plate in the freezer. Bring raspberries, sugar, orange zest, orange juice, and lemon juice to a simmer in a large saucepan, stirring gently to dissolve sugar. Once sugar is dissolved, increase heat and boil, skimming foam from surface often, until mixture is reduced by a little more than a third and bottom of pot is visible when stirring, 15–20 minutes.

    Step 2

    Dab a tablespoonful of jam onto frozen plate and freeze 1 minute. Drag a finger through jam to see if it wrinkles. If it does, remove saucepan from heat and stir in bitters. If jam doesn’t wrinkle, keep cooking, testing again every minute until it is does. Transfer jam to jar, cover, and let cool. Chill until ready to use.

  2. Do Ahead

    Step 3

    Jam can be made 2 months ahead. Keep chilled.

TagsJamSpreadsRaspberryBerryFruitOrangeCitrusDairy FreeGluten FreeNut FreeVeganVegetarianEasyMake AheadPickle & PreserveBon Appétit

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