RASPBERRY & VANILLA JAM

Processing: Boiling Water Bath 10 minutes (half-pints, pints)
Yield: approximately 3 cups
   
A deliciously sweet raspberry jam with a subtle vanilla flavour - make with or without seeds and simmer until thick and jammy!
    
INGREDIENTS:
340g (12-ounces) fresh or frozen raspberries
600g (21-ounces) sugar
1 vanilla bean (or 1 teaspoon vanilla bean paste)
    
METHOD:
1. Wash fresh raspberries and drain. Thaw frozen raspberries overnight in the refrigerator, reserving juice separately (measure to replace water). 
2. Add water (or reserved juice) and berries into a large pan, bring to a boil and simmer steadily for 10-15 minutes or until very soft. Mash or puree: mash for a rustic jam, puree for a smooth jam consistency. Run part (or all) of the mixture through a sieve to discard seeds, if desired.
3. Prepare jars by covering with water and boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
4. Continue simmering jam until thick and gels when tested (i.e. drips off spoon with a thick consistency, or gels when dripped onto a freezer-temperature saucer.
5. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
6. Immediately pack the hot jam into hot jars, leaving 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims and seal. 
7. Process in a pot of boiling water for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
8. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
   

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