My imagination was whirring as I contemplated my task. I enjoy making jams and jellies, and after much thought, decided to use my stash of raisins to make a sweet and savory jam with a bit of an Asian twist. I used both varieties of raisins along with honey, brown sugar, rice vinegar, finely chopped shallots, fresh ginger and oranges. A splash of Sriracha and a dash of coriander were the finishing touches for a bit of heat and zip.
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Sweet and Spicy California Raisin Jam with Orange and Ginger
- Total Time: 35 minutes
- Yield: Makes 2 cups 1x
- Diet: Omnivore
Description
A vibrant jam with California raisins, orange, and ginger. Sweet, spicy, and perfect for any occasion!
Ingredients
- 1 1/4 cups (296 ml) golden California Raisins
- 3/4 cups (177 ml) natural California Raisins
- fine zest of 1 orange
- 2 oranges, peeled and roughly chopped
- 1 cups (237 ml) light brown sugar
- 1 cups (237 ml) honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/4 cups (59 ml) finely chopped shallots
- 2 teaspoons Sriracha
- 1 tablespoons finely chopped fresh ginger
- 2 teaspoons ground coriander
Instructions
- Place all ingredients except orange zest in a medium, heavy-bottomed pot.
- Over medium heat, bring to a boil, stirring constantly.
- Reduce to a simmer and cook, stirring occasionally, for 15–20 minutes, or until just beginning to get syrupy.
- Remove from heat and stir in orange zest.
- Ladle into clean, dry jars.
- Cover and allow to cool completely before refrigerating.
Notes
- For a smoother jam, use an immersion blender to partially puree the mixture after simmering.
- Adjust the amount of Sriracha to control the level of spiciness to your preference.
- Store the jam in the refrigerator for up to 3 weeks; it will thicken as it cools.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 20
- Sodium: 100
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 25
- Fiber: 2
- Protein: 1
Frequently Asked Questions
How long does this raisin jam keep, and how should I store it?
Stored in a sealed jar in the refrigerator, it keeps for about two to three weeks. For longer storage, process the jars in a water bath canner using standard canning technique.
Should I use fresh ginger or ground ginger in this recipe?
Fresh ginger gives a brighter, more assertive bite that works well in jam. Ground ginger is more subdued and earthy. If substituting, use about a quarter of the amount since ground ginger is more concentrated. 
Do I need to soak the California raisins before cooking them?
Soaking them in warm water or orange juice for 15 to 20 minutes before cooking plumps them up and helps them break down more evenly into the jam. If you skip this step, add a bit more liquid early in the cooking process.
