Raspberry vanilla jam

At last, raspberry season is in full swing in my garden – slightly later than usual this year, but all the more eagerly awaited! With one of the harvests, I decided to make a homemade jam. I even asked on Facebook what flavours pair best with raspberries… and once again, I chose vanilla – I simply love it. Other suggestions included mint, pink peppercorns and balsamic vinegar, rose syrup, boiled sweets (!), rum and almonds, lavender, cranberries, chilli, blackberries, cinnamon, and ginger… What are your favourite additions?

Makes 3 small jars.

Ingredients for raspberry vanilla jam:

• 1 kg raspberries
• 2 cups sugar (or less, to taste)
• juice of 1 lemon
• 1 tablespoon vanilla bean paste or seeds from 1 vanilla pod

Place all ingredients in a wide, shallow saucepan. Stir, bring to the boil, then reduce the heat and simmer gently for 2–3 hours, uncovered, until the liquid reduces and the jam reaches a thick, gel-like consistency. Stir occasionally. For best results, you can spread the cooking over 2–3 days (e.g. simmering for 30 minutes each day). Towards the end of cooking, strain half of the jam through a sieve to remove excess seeds, then mix it back in.

How to check if the jam is ready? Place a small plate in the freezer. Spoon a little hot jam onto the chilled plate – if it sets and wrinkles slightly when touched, it’s ready.

Sterilise the jars (either with boiling water or in an oven preheated to 100°C). Pour in the hot jam, seal tightly, and set aside.

Optional pasteurisation:

Line a large pot with kitchen towels. Place the jars inside, pour in hot water to about ¾ of their height, and bring to the boil (ensure the water temperature matches the jars to prevent cracking). Reduce the heat, cover, and simmer for about 20 minutes. Remove and allow to cool completely. Some people also turn the jars upside down and wrap them in blankets overnight.

Enjoy!