This jam with raspberry and vanilla is my oldest daughters favorite!
I just made a portion so I can use it for a raspberry cake I’m baking this weekend.
Mainrule: For every pound of fruit use half of the weight in sugar.
Jam with Raspberry and Vanilla
Ingredients: (makes five 4-oz jars)
12 oz frozen raspberries
6 oz sugar
1/3 cup water
1 whole bourbon vanilla (split and scrape)
Cook the berries so they become soft (10 min.) together with the vanilla seeds and the empty pod.
Add sugar and cook to dissolved.
Remove the vanilla pod but don’t throw away.
Blend with a hand blender and pour into scalded Jars.
Add the vanilla pods to the jars.
Enjoy with fresh baked scones! ;o)