Raspberry Jam (Orange Zest)

Small jars of this fresh raspberry-orange zest jam would make welcome hostess gifts. This jam is stored in sterilized jars, so you will need proper canning equipment.

3 lb raspberries
4½ cups sugar
4½ tsp. lemon juice, freshly squeezed
pinch coarse sea salt
1½ tsp. orange zest, freshly grated

Place a few small plates in the freezer. Stir berries, sugar, lemon juice, salt, and ½ tsp. zest in a large, heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface.

Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8-9 minutes. Remove from heat.

Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1-2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until done.

Strain about half of the jam; discard seeds. Return strained jam to pot; stir in remaining tsp. zest. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.

Makes about 4 cups.