Raspberry Jam with Citrus and 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 flavour.

18 oz fresh raspberries (~ 5 cups)
1¼ cups sugar
1 Tbsp. orange zest, finely grated
2 Tbsp. orange juice, freshly squeezed
2 Tbsp. lemon juice, freshly squeezed
1 Tbsp. Angostura bitters

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 Tbsp. 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.

Makes about 1 pt.

Make-Ahead: Jam can be made 2 months ahead. Keep chilled.