Raspberry Blood Orange Jam with Balsamic Vinegar
This raspberry blood orange jam uses only four ingredients - blood oranges, raspberries, sugar and balsamic vinegar - to create this unique and Michelin-star-worthy preserve. Use fresh or frozen berries to make this recipe. Then, follow our foolproof cooking tips, and enjoy this bright, citrusy jam on toast, in yogurt, or even as a glaze for meats!
Servings: 2 x 8 oz. (250 ml.) mason jars
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 |