Catherine Lépine-Lafrance’s Pink Lemonade Raspberry Jam

Preparation

• • In a large glass bowl, combine the raspberries and sugar. Set aside.
  • Using a vegetable peeler, remove the citrus zest. Set aside.
  • In another bowl, press the citrus flesh to extract the juice. Set aside.
  • In a pot of lightly salted boiling water, blanch the citrus zest for 2 to 3 minutes. Drain.
  • In a food processor, purée the citrus zest, juice and extra lemon juice until smooth.
  • Add the citrus purée to the bowl of raspberries. Mix well. Cover and refrigerate for 12 to 24 hours.
  • 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.
  • 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.
  • Meanwhile, heat the jars in the oven for 15 minutes.
  • 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.
  • 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.