Raspberry Blood Orange Jam – Make With Fresh Or Frozen Berries
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Ahh, winter! What’s not to love about it? From snowy days to cozy nights, and of course, the endless excuse to eat comfort food. And then, there’s a special winter fruit that makes everything a little brighter—blood oranges! These vibrant, tangy citrus fruits come into season just when we need them most. Don’t you just wish you could bottle their scent and take it with you into summer? Well, why not make some jam with those blood oranges? Hold that thought! Remember all those raspberries you froze last summer, thinking you’d bake cakes, cookies, and pastries until you couldn’t bake anymore? Well, here’s the reality check—those ambitious baking plans may not be happening, but guess what? This Raspberry Blood Orange Jam recipe is here to save the day!
Raspberry Blood Orange Jam is the perfect way to use up those frozen berries and help you forget about all those half-baked pastry dreams. So, if you’re looking to make something that truly captures the essence of winter, this Raspberry Blood Orange Jam recipe is exactly what you need. Plus, you can’t even make this jam when raspberries are in season because blood oranges are long gone by then! There! We just gave you an excuse to start jamming!
Image: Frozen raspberries, blood oranges, sugar and balsamic vinegar are the ingredients we use for this jam.
How to make Blood Orange Raspberry Jam – Step by Step:
Raspberry Blood Orange Jam with Balsamic Vinegar
Ingredients
- 1 lb. fresh or frozen raspberries (454 grams)
- 1 lb blood oranges (454 grams)
- 1 lb. sugar (454 grams )
- 2 ½ tbsp. balsamic vinegar
Instructions
Prepare Raspberries:
- Add the raspberries to a heavy-bottomed pot.
- Add sugar to raspberries and let them sit until they release their juices (about 30 minutes for fresh raspberries, 1 to 2 hours for frozen).
Prepare the Blood Oranges:
- Wash the oranges thoroughly.
- Zest one orange and set the zest aside.
- Peel the oranges and separate them into segments. Chop half of the segments into medium-size pieces and set aside.
Blend & Cook:
- Add all the orange segments to the raspberries. Use immersion blender to blend until smooth.
- Bring the mixture to a boil over medium heat.
- Cook for 20 minutes, stirring occasionally.
Add final ingredients:
- Stir in the chopped orange pieces, zest, and balsamic vinegar.
- Bring the jam back to a boil and cook for another 10 minutes.
- Check consistency using a chilled plate test. If you want a thicker jam, cook for an additional 10 minutes.
Preserve:
- Pour the hot jam into sterilized jars.
- Process in a water bath or steam canner according to the canning table provided in the notes below.
Notes
Processing time guidelines for hot water bath or atmospheric steam canners
Style of Pack: Hot| Process Time at Elevations of: | |||
| Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Pints (16 oz, ~500ml) | 5 min | 10 min | 15 min |
Canning tools we use: If you are in the market for a reliable atmospheric steam canner, consider VKP brands made canners.
Want to learn more? Read our steam canners review.
We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest, Instagram and Blue Sky. And remember, sharing is caring!
Frequently Asked Questions
Can I use regular oranges instead of blood oranges?
If you can’t find blood oranges, you can use regular oranges to make this raspberry jam recipe. However, keep in mind that the flavor will change a bit. Blood oranges give this raspberry jam a deeper color and a tangy-sweet flavor. In contrast, jam made with the regular oranges will be milder and sweeter in taste.
Should I use fresh or frozen raspberries to make this raspberry blood orange jam?
You can use either fresh or frozen raspberries to make this raspberry blood orange jam. If fresh raspberries are readily available, they’re a great choice because they don’t require extra thawing time. However, if fresh berries aren’t available, frozen raspberries work just as well. In fact, they are often more affordable, especially when raspberries are out of season.
Keep in mind that frozen berries release more juice as they thaw, which will negatively affect the jam’s texture. To avoid this, let them sit with the sugar for about an hour before cooking.
Can I use less sugar?
This raspberry jam already uses less sugar than traditional recipes, so cutting it even further isn’t the best idea. To get the right texture, flavor, and shelf life, it’s important to keep the sugar-to-fruit ratio as is.
Sticking to the original proportions will give you the best results.
Remember, in jam-making, sugar does more than just adds sweetness. To begin with, sugar helps the jam thicken and set properly. If you use less sugar, the jam may turn out too runny. Secondly, sugar acts as a natural preservative. It slows down the growth of bacteria and mold, helping the jam last longer. If you reduce the sugar, the jam may spoil faster, meaning you’ll need to store it in the fridge and eat it quickly.
How long does this raspberry jam last?
- If canned properly this jam will last up to 2 years in a cool, dark place.
- In the fridge (not canned and unopened) – expect it to last about 1 to 2 months.
- In the freezer – while not the best option for this jam, expect it to last up to 6 months.
Can I double the recipe for this raspberry orange jam?
You can scale up the recipe for this raspberry orange jam. But, you’ll need to make a few adjustments to ensure it turns out well! When making a larger batch, follow these tips:
- To begin with, a larger batch takes longer to cook. Always use a wide, heavy-bottomed pot to help the jam reduce evenly and prevent scorching. Ideally, your pot should be at least twice the size of the one used for a single batch to allow enough room for bubbling and stirring.
- With more fruit and sugar, the jam is more likely to stick to the bottom of the pot and burn. Remember, you must stir frequently to keep your raspberry jam from scorching.
- A bigger batch needs more time to reach the right consistency. Instead of relying on time alone, use the chilled plate test to check if the jam has set. Drop a spoonful of hot jam onto a cold plate, wait a few seconds, then run your finger through it. If it wrinkles and holds its shape, it’s ready.
- Most important, keep the balance of sugar to fruit unchanged. This rule ensures the jam sets properly and preserves well, no matter the size of the batch!
How can I use raspberry blood orange jam?
Aside from spreading on toast, try it:
- Swirled into yogurt or oatmeal
- As a topping for cheesecake or pancakes
- Paired with cheese (like brie or goat cheese)
- As a glaze for roasted meats
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