Heidi Skoog makes serious jam.
Inspired jam. Unforgettable jam, with flavors such as blood orange whiskey marmalade, blueberry bourbon sage, and strawberry balsamic black pepper. Find Serious Jam at Linden Hills Farmers Market and CityFoodStudio—or try making a few batches of your own.
Summer Raspberry Jam
7 c. fresh raspberries
3½ c. sugar
1 lemon, juiced with seeds removed
2 Tbsp. Domaine de Canton ginger liqueur
1 tsp. orange blossom water
Juice of 1 charred lemon
4–6 sterile half-pint jars with lids and rings
- Place two plates in freezer to chill. Combine berries, sugar, and lemon juice in a wide heavy pot. Set over medium-high heat and bring to a boil, stirring to dissolve sugar. Turn heat to high and bring to a hard boil. Turn heat off and stir in Domaine de Canton, orange blossom water, and most of the charred lemon juice. Spoon a small amount of jam onto one of the chilled plates. Let cool and taste for flavor balance. Also check the jam’s texture, boiling longer for firmer jam.
- Ladle hot jam into hot, sterile jars, leaving ½-inch of headspace from top of jar. With clean towel, wipe rims of jars and put lids on, tightening rings until finger-tight.
- Lower jars into boiling water until covered by an inch of water. Boil for 12 minutes, turn heat off, and let sit for one minute before removing jars. Take jars out of water and place on towel, giving ample space for cooling. Leave undisturbed for 12 hours to seal. Test seals by pushing down on the middle of the lids—if a lid bounces back, it did not seal and is not shelf stable. Put in fridge and eat within a week or so. Sealed jars can be stored at room temperature indefinitely.