All the yummy goodness is in season now. Aren’t we lucky in the northern hemisphere? (that’s me getting used to the upside down world of Australia that is soon to come).
Why make an ordinary raspberry jam if you can have it with a twist? My twist is adding vanilla and lemon to it. I’ve made two 300ml jars a week ago. My family got down to the bottom of the second jar this morning. Must be good, then…
I roughly followed Linda’s recipe from The Eclectic Chef blog in Australia – you see, I am all Aussie-ed up already.
In general you will find that your ready jam roughly doubles in volume. So 250g of fresh raspberries should yield about half a liter jam.
Ingredients (the slimmed down version for 500-600g jam)
250g fresh raspberries
juice of 1/2 lemon
2 tbsp water
500g sugar ( I took the one made special for jams. Can’t think of its name anymore sorry!)
vanilla (ideally a vanilla pod but I used 1 tbsp vanilla paste).
- Put raspberries, lemon and 2 tablespoons of water into a heavy based pot and bring the mix to the boil
- Reduce the hit and let it simmer for about 5 minutes
- Add sugar and stir gently until all sugar dissolves
- If using vanilla pod – add it now (as it is, don’t need to cut it open or anything else)
- Boil for about 10 minutes
- Test if your jam reached its setting point (you can read it in my Mirabelle Adults-only jam how to check the setting point)
- If your jam is not setting, cook for another 3 minutes and check again
- Add vanilla paste and let the jam cool down for about 5 minutes
- Fill your jars with ruby goodness.
The hint of vanilla softens the raspberry edge and lemon adds another dimension to the sweetness. Both these flavors are quite subtle. You’d go “mmm, nice!” but unless you know what went into the recipe you won’t be able to say what is it exactly that made this jam stand out.