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)
I have been looking for a fruit filling for my chocolate cake, this recipe looks like it will be perfect! Love the photo too!
Sounds like a perfect match for a chocolate cake!! Tell me how it went ;o)
Hi there! This looks delicious! Do you know the shelf life?
It’s a rather small outcome, so it rarely last long in our house. But since it contains only fruit and sugar – and no preservatives, I would say a month or two in the fridge. A week or two if not in the fridge.