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Raspberry Jam with Bitters

['18 oz. fresh raspberries (about 5 cups)', '1 1/4 cups sugar', '1 Tbsp. finely grated orange zest', '2 Tbsp. fresh orange juice', '2 Tbsp. fresh lemon juice', '1 Tbsp. Angostura bitters', 'A 1-pint jar']

Place a small plate in the freezer. Bring raspberries, sugar, orange zest, orange juice, and lemon juice to a simmer in a large saucepan, stirring gently to dissolve sugar. Once sugar is dissolved, increase heat and boil, skimming foam from surface often, until mixture is reduced by a little more than a third and bottom of pot is visible when stirring, 15–20 minutes.
Dab a tablespoonful of jam onto frozen plate and freeze 1 minute. Drag a finger through jam to see if it wrinkles. If it does, remove saucepan from heat and stir in bitters. If jam doesn’t wrinkle, keep cooking, testing again every minute until it is does. Transfer jam to jar, cover, and let cool. Chill until ready to use.
Jam can be made 2 months ahead. Keep chilled.

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