RASPBERRY JAM WITH BITTERS
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.
Provided by Claire Saffitz
Categories Bon Appétit Condiment/Spread Jam or Jelly Breakfast Brunch Raspberry Summer Bitters Orange
Yield Makes about 1 pint
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Do Ahead
- Jam can be made 2 months ahead. Keep chilled.
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