Canning has become not only something that I enjoy doing but a passion to teach. In doing the canning process I find that I am busy "externally", but calm and centered "internally". I know that sounds silly and philosophical but I just wonder if anyone else feels that same way.
Over the last few months we have had such beautiful fruits and berries here in California. I have past by, sample tasted at the farmers market, and eyed from a far the magnificence of the raspberry. I even went as far to pick up a raspberry bush three months ago at our local garden exchange just to put one in the ground. I don't know why I have not doled out the money to buy some. Maybe it seems like so little berry for such a high price. But this last weekend I secretly bought two baskets and decided to create a jam that I would hold "close to my vest". Yes this is not a gift to friends, nor a giveaway to my family. I made something for myself, for me, and it is delicious.
When I made the recipe it was easy to put together but I found myself being extra careful not to overcook, stir too much, or add too much sugar. I stood over the pot the entire time and made mental note afterward that I did. It was weird for me to covet something so simple but I wanted the jam to be worth the money I put into the berries. It was that and so much more.
I think that the jam is like any other you make but there is something about the red luscious color and sweetness that is, as they say, "over the moon". I look at the jar and it says decadence to me. Many people probably have eaten these lovely berries their whole lives and are sick of them, but this is my new treat in a jar.
I hope that you will all spend the money to make one "small batch" of this recipe and enjoy every last spoonful.
I think that the jam is like any other you make but there is something about the red luscious color and sweetness that is, as they say, "over the moon". I look at the jar and it says decadence to me. Many people probably have eaten these lovely berries their whole lives and are sick of them, but this is my new treat in a jar.
I hope that you will all spend the money to make one "small batch" of this recipe and enjoy every last spoonful.
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| MY Raspberry Vanilla Jam |
2 - 6oz packages of Raspberries
1 vanilla bean - split in half
1 cup sugar (3 T. Flex batch pectin)
OR
3 cups sugar(1 package of powdered pectin)
In a dutch oven or stainless steel pot add the berries and sugar. Add the vanilla bean by splitting in half and removing the pods inside and adding them to the berries. You can add the whole split bean but remember to remove the empty bean before you add the pectin. The bean will give the recipe additional flavor as well. Cook on low heat for 20 minutes, stirring occasionally. Bring the recipe up to a boil. Add the pectin, return to a full boil for one minute. Turn off heat. Skim foam if needed.
Using sterilized jars ladle the recipe into 4 half pint jars, remove air bubbles and refill to 1/4" headspace. Using a wet paper towel clean rims, add heated lids and add rings. Process in the water bath at a full boil for 10 minutes. Turn off heat, wait five minutes and remove jars and set on dish towel on the counter overnight. The next day label your jars and remove rings for storage.
Using sterilized jars ladle the recipe into 4 half pint jars, remove air bubbles and refill to 1/4" headspace. Using a wet paper towel clean rims, add heated lids and add rings. Process in the water bath at a full boil for 10 minutes. Turn off heat, wait five minutes and remove jars and set on dish towel on the counter overnight. The next day label your jars and remove rings for storage.
15 comments:
Sounds yummy, I think I will try this. We have grown red raspberries for years, with an early & late season in our MI summer. I tried jam last year with a couple of successes; learning the hard way NOT to double the batch. We get so many berries all at once & I was short on time. We have not canned in years, so learning all over. This year, we have an abundant garden in addition to our raspberries. Searching for radish ideas!
I picked up four bags of frozen Cascadian Farm raspberries last year. I hid them in the freezer until I had some time to make a plain, straight raspberry jam. Of course it made tons so I had plenty to share. Its so bright and simple and sweet. I don't blame you for hoarding the jam. I wouldn't have made mine if not for finding the berries for 74cents a bag. Its so much sweeter knowing its fleeting and rare.
Wow Angela that was written so eloquently. You said it just how I feel. Thanks for that!
I am going to make this jam this weekend! I bought raspberries today, 2- 6oz containers for $3 :)
I'm planning on making two batches and I also have a bottle of Rose Water that I picked up earlier this summer and have been dying to use. I was wondering what you thoughts were on using some of it in this jam?
Hi! My friend and I just made this recipe this morning as our "half pints" played. We used fresh picked berries and vanilla beans from Penzey's. We also did the lower sugar flex batch. We quadrupled the recipe and came out with 18-4 ounce jars. So much less than what you had posted. I'm guessing because of less sugar??? The jam smells and tastes amazing. I totally get why you don't want to share it! Neither do we. Thanks for a great recipe!
I'm thinking that strawberry vanilla jam would be pretty good too may have to try with my strawberries that are growing now
This is very similiar to my recipe and I love it.. I don't add any sugar however, and I do add a bit of cinnamon (you can throw in a stick and pull it out or just sprinkle some in-your choice..) Next time you make some, try it-you will love it!! :)
Hi, Butcher's, would you be willing to share how you make this without sugar? It sounds beautiful and I'm sugar-free. Thanks in advance!
I'm new to canning and decided on this one to break me in slowly. My local produce stand had berries for 75cents for 6oz. Couldn't beat that price. As a baker, I have vanilla beans on hand.
I was able to get 6, 40z jars of this food from heaven. What color!! Such flavor. I have to run out and purchase more berries and canning jars. Would doubling be ok here?
I love this blog. I hope to hang around a bit. Thanks for being here and being so nice.
I just came across this - and had to make it immediately! I wanted to point out that different types of pectin have different instructions. I purchased the "Ball real fruit pectin - classic pectin" in the jar (no packets to be found). It took some time figuring out that one packet of pectin equaled 3 tblspoons in the jar. Also, if you use this type of pectin, you add it BEFORE the sugar. I did not do this (as I followed your directions) and I hope my batch turns out - :-( vanilla beans are expensive and I don't want to waste them. Your thoughts?
Thanks!
okay - so that batch was a complete disaster - :-( I will have to start all over
Christy, when you made the recipe did you use the full sugar with the full box of pectin or 1 cup sugar with flex batch low sugar/no sugar. You can fix the one you did. Did you wait to see how well it gelled?
I did the full sugar - and there were no "boxes" of I got the Ball brand of pectin - real fruit pectin - classic pectin.(http://www.freshpreserving.com/products/pectin.aspx) see link -
I had to search for the ratio - everything pointed to 3-3.5 tblsp. I used 3. Followed your directions - but the pectin I used said to add it BEFORE the sugar - which I did not do (as you typically do not in jam). I added the pectin after the sugar, and let me tell you.... the mess I had. lol. I basically made really delicious hard raspberry vanilla candy. I knew something wasn't right, but I poured it in to my jars anyway. Now, its SO hard I cannot even get it out. Not even pounding with a knife. :-? Im going to try to boil the jars , open, and see if it will soften up enough to get it out. crazy. I was so upset because I tasted it before the pectin and it was SO GOOD!. :-( This is in NO way your fault - i just wanted to post about the differences in pectin. Im used to the old style, and I tried this new stuff (because I couldnt find the old stuff). Additionally - Im not even sure I needed pectin with the full sugar.
Okay - tried again today and SUCCESS!
Although, I only got 2 8 oz jars of jam ( probably due to the simmering)...Here is what I did:
12 oz of raspberries (mine were frozen/thawed) mashed them with a masher - which roughly measures about 1 1/2 cups of "prepared fruit". Scrape the vanilla bean and add beans and pod to raspberries. I cooked the raspberries over low heat for 20 minutes like you suggested. removed vanilla pod. I gradually added 1 1/2 tbsp. of my "ball real fruit pectin - classic pectin". Turned up heat. Stirring constantly, Brought the mixture to a full rolling boil, until it could not be stirred down. THEN I added in 1 2/3 cups of sugar all at once. Stirring constantly .I boiled it hard for 1 minute, then removed from the heat - and voila! Perfection. I am literally licking the ladle. :-)
thank you for such a great recipe - For anyone reading this, make sure to follow the directions on YOUR pectin. Lesson learned! ;-)
Hello, I'm new to canning this year! I'm a chef, and I live in a house with 2 other chefs (we all are getting into it a little). We are planning on making a few recipes for jam with vanilla bean, and I was wondering if after the jams are ready to jar, would it be possible to cut the bean into small pieces and put 1 piece back in each jar? Would that affect the recipe? We feel it would give it a nice classy look, as the jams would be mostly for gifts.
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