📝 About This Recipe
This jam captures the fleeting essence of peak-season raspberries, balancing their natural tartness with a whisper of aromatic vanilla and bright citrus. Unlike store-bought versions, this recipe focuses on a shorter boil time to preserve the fruit's vibrant ruby color and fresh, floral aroma. It is a luxurious, jewel-toned preserve that transforms a simple slice of toast into a gourmet experience.
🥗 Ingredients
The Fruit Base
- 8 cups Fresh Raspberries (rinsed gently and patted dry)
- 6 cups Granulated Sugar (high-quality cane sugar preferred)
- 1/4 cup Fresh Lemon Juice (strained to remove pulp)
- 1 tablespoon Lemon Zest (finely grated)
Flavor Enhancers & Texture
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1/2 teaspoon Unsalted Butter (to reduce foaming during boiling)
- 3 ounces Liquid Fruit Pectin (one standard pouch)
- 1 pinch Salt (to brighten the fruit flavors)
Canning Supplies
- 6 half-pint Glass Canning Jars (sterilized)
- 6 sets New Lids and Bands (washed in warm soapy water)
👨🍳 Instructions
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1
Place two small ceramic saucers in the freezer; these will be used later to test the 'set' of the jam.
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2
Prepare your water bath canner by filling it halfway with water and bringing it to a gentle simmer. Sterilize your jars in the boiling water for 10 minutes.
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3
In a large, heavy-bottomed stainless steel pot or a traditional copper jam pan, combine the raspberries and lemon juice.
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4
Using a potato masher, gently crush the berries to release their juices, leaving some larger chunks for texture if desired.
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5
Stir in the lemon zest, vanilla bean seeds (and the pod itself), the pinch of salt, and the small knob of butter.
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6
Bring the fruit mixture to a simmer over medium heat, stirring frequently to prevent scorching on the bottom of the pan.
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7
Add the sugar all at once. Stir constantly until the sugar has completely dissolved and the mixture no longer feels gritty.
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8
Increase the heat to medium-high and bring the mixture to a full rolling boil—one that cannot be stirred down.
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9
Once at a full boil, stir in the liquid pectin quickly. Return to a full rolling boil and boil hard for exactly 1 minute.
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10
Remove the pot from the heat. Carefully remove and discard the vanilla bean pod. Use a metal spoon to skim off any pink foam from the surface.
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11
Perform the 'wrinkle test': Place a teaspoon of jam on a cold saucer from the freezer. Let it sit for 30 seconds, then push it with your finger. If it wrinkles, it is set. If not, boil for another 2 minutes and retest.
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12
Ladle the hot jam into the sterilized jars, leaving exactly 1/4 inch of headspace at the top.
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13
Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal. Place the lids on and screw the bands until fingertip tight.
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14
Lower the jars into the boiling water bath. Ensure they are covered by at least 1 inch of water. Process for 10 minutes (adjust for altitude if necessary).
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15
Remove jars and place them on a towel-lined counter. Let them sit undisturbed for 24 hours. You should hear the satisfying 'pop' of the seals as they cool.
💡 Chef's Tips
Always use a pot twice as large as you think you need; jam bubbles up significantly and can boil over easily. For a seedless jam, press half of the crushed berries through a fine-mesh sieve before cooking. Do not reduce the sugar quantity; sugar is a preservative and is essential for the pectin to create a proper gel. If you don't have a vanilla bean, add 1 tablespoon of pure vanilla extract only after you have removed the pot from the heat. Check your seals after 24 hours; the lids should be concave and not move when pressed in the center.
🍽️ Serving Suggestions
Serve alongside warm, buttery scones and a dollop of clotted cream for a classic afternoon tea. Swirl into plain Greek yogurt or overnight oats for a burst of summer fruit flavor. Use as a filling for thumbprint cookies or a classic Victoria Sponge cake. Pair with sharp white cheddar or creamy Camembert on a charcuterie board. Mix a spoonful into a glass of sparkling wine for a quick Raspberry Kir Royale.