Raspberry vanilla jam combines the tartness of raspberries with the sweet, aromatic notes of vanilla, creating a beautifully balanced and fragrant preserve. This jam is perfect for spreading on toast, adding to desserts, or gifting to friends and family. Here's a simple recipe to make this delicious jam:
Raspberry Vanilla Jam
Ingredients:
- 4 cups fresh raspberries (about 4 pints)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1-2 teaspoons vanilla extract (or 1 vanilla bean, split and scraped)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Raspberries: Wash the raspberries thoroughly. If using a vanilla bean, split it lengthwise and scrape out the seeds. If using vanilla extract, you’ll add it later.
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Cook the Raspberries: In a large pot, combine the raspberries and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices, about 5-10 minutes.
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Add Vanilla: If using a vanilla bean, stir the seeds and the bean pod into the raspberry mixture. Continue to cook for an additional 5 minutes. Remove the vanilla bean pod before proceeding. If using vanilla extract, add it after removing the pot from the heat.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
Tips:
- Vanilla Bean vs. Extract: Vanilla beans offer a richer, more complex flavor, but vanilla extract is a convenient alternative. Adjust the amount based on your taste preference.
- Texture: Raspberries have seeds that can be left in or strained out, depending on your preference. For a smoother jam, you can strain the raspberries through a fine-mesh sieve before adding the pectin.
- Sugar: If you prefer a less sweet jam, you can adjust the amount of sugar slightly, but ensure the jam still reaches the proper consistency with the pectin.
