We don’t have many raspberries bushes in our yard but I usually get enough berries to make a couple batches of jam from the berries that are not gobbled up while picking. I like to call it Jazzberry Ram as it get jazzed up with a little Chambord and vanilla bean (insert jazz hands here). This jam doesn’t take long at all to cook, so ensure you are organized and have your jars and everything measured and ready to go before you start. If you like a looser set to your jam, do not add the pectin and boil it down for a little longer to desired thickness and then it can also be used as a topping for ice cream or as a drink base mixed with club soda. If you really want to jazz it up, throw some vodka in there too. -Steph McVox
Adapted from The Complete Book of Small Batch Preserving
- 5 cups raspberries, crushed (about 8 cups of whole raspberries)
- 4 cups granulated sugar (or 1 cup of vanilla sugar and 3 cups of regular sugar)
- 1 vanilla bean, scraped
- 3 tablespoons lemon juice
- 1 (6 ounce) envelope liquid fruit pectin
- 1/3 cup Chambord black raspberry liqueur
- Bring water in the canning pot to a boil and sterilize the jars. Put lids in a little pot of barely simmering water.
- Combine berries, sugar, vanilla bean seeds (you can throw the scraped vanilla pod in for some extra flavour too, just remove it before putting jam into jars) and lemon juice in a large stainless steel saucepan. Let stand for 10 minutes.
- Place pan over high heat, bring to a rolling boil that cannot be stirred down and boil hard for 2 minutes, stirring constantly. Stir in pectin and liqueur. Keep boiling for another 2 minutes and remove from heat.
- Ladle jam (remove vanilla bean pods) into hot, sterilized jars, leaving a ¼ inch headroom and wipe the rims with a clean, wet cloth or paper towel. Apply lids and screw on rings until barely tightened. Process in a boiling water bath for 15 minutes (Calgary altitude). Remove and wait for those lids to start popping. Let jam sit for 24 hours before storing in a cool dark place for up to one year. Makes about 6-7 cups of jam.