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A couple of weeks ago, I shared my recipe with you for Peach Melba Pie. Raspberries had been on sale, and trust me, I didn't stop with just enough berries to make the pie. I had to preserve those berries to enjoy later somehow. I had an orange needing to be used, and knowing that citrus and berries go great together, I came up with this simple recipe for Orange Raspberry Jam!
I love the beautiful fresh red color of the jam and the sweet/tart flavor! It was perfect on english muffins. Maddy used the jam as a filling in her Vegan Chocolate Cake and it was the perfect bite to have the cake, the frosting and this fruity filling!
I did sieve the raspberry pulp to remove the seed, but there are still seeds in the jam. I may need a finer sieve, but there are a lot fewer than there would have been!
I usually make cute labels for the lids of my jam, but this time I just wrote on the lids. But, here is a past post when I provided labels:
Here are some other jam recipes;
If you love raspberries, you are going to really love this jam! I hope you give this recipe a try, and if you do, let me know!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!