This recipe for raspberry jam is delicious and has a touch of vanilla to intensify the flavors and doing have added ingredients like corn syrup that you find in store bought preserves. As I was making this recipe the other night, my daughters flocked into the kitchen to “taste test” the jam bubbling away on the stove. What I love most about this recipe is it is so easy and always cooks up with just the right thickness.
Raspberry Vanilla Jam
Makes 5 – 1 pint jars
- 4 cups raspberries
- 4 cups sugar
- 1/4 cup lemon juice
- 1 tablespoon vanilla extract (Here’s an easy recipe for making your own vanilla extract)
- Wash and sterilize canning jars. Boil the flat parts of the lids in a small pot and keep at a low simmer.
- In a large pot over medium-high heat, add fruit, sugar, and lemon juice. Allow mixture to come to a boil. Mash the fruit with a potato masher and skim off any foam that may form and discard.
- When mixture has come to a boil, lower the heat to medium and allow the mixture to continue to softly boil for 5 minutes. Tip: Stir regularly to prevent scorching. You will know that the jam is done with a gel forms on a spoon.
- Remove jam from heat and let sit for a couple of minutes, stirring occasionally. It will thicken slightly.
- Ladle jam into hot jars, clean rims, then place flat lid on jars, and add screw bands.
- Immerse jars in hot water bath, and boil rapidly for 15 minutes (check your elevation areas and adjust the cooking time accordingly).
- Remove from bath and place on a towel on the counter to cool. If jars aren’t sealed within 12 hours then move them to the fridge and eat within 2 weeks.