Catherine Lépine-Lafrance’s Pink Lemonade Raspberry Jam

Instructions

1. In a large glass bowl, combine the raspberries and sugar. Set aside.
2. Using a vegetable peeler, remove the citrus zest. Set aside.
3. In another bowl, press the citrus flesh to extract the juice. Set aside.
4. In a pot of lightly salted boiling water, blanch the citrus zest for 2 to 3 minutes. Drain.
5. In a food processor, purée the citrus zest, juice and extra lemon juice until smooth.
6. Add the citrus purée to the bowl of raspberries. Mix well. Cover and refrigerate for 12 to 24 hours.
7. With the rack in the middle position, preheat the oven to 221°F (105°C). Place six 1-cup (250 ml) glass jars on a baking sheet.
8. In a large, heavy-bottomed pot, bring the raspberry mixture to a boil. Reduce the heat and simmer for 25 to 30 minutes or until a candy thermometer reads 219°F (104°C) or until the jam passes the plate test (see note). Skim the surface of the jam regularly as it cooks.
9. Meanwhile, heat the jars in the oven for 15 minutes.
10. Divide the jam among the warm jars, leaving at least 1/4 inch (5 mm) of space at the top. Remove air bubbles with a non-metallic utensil and wipe the rim of the jar with a clean dishcloth.
11. Using a clean dishcloth or gloves, seal the jars with their lids. Turn the jars upside-down for 1 minute. Flip the jars right-side-up and let rest for 24 hours without touching them.