7:46:00 AM

Here is the recipe that Corena and I did with the Raspberry Chambord combination. The tartness of the orange, lemon and raspberry are smoothed by the addition of the sugar that needs to be in this recipe. The ginger and basil are really perfect combinations as back flavors to this very strong fruit. The chambord just adds a little punch to round out the jam. I think it's very decadent, beautiful too! Enjoy!   

Raspberry Basil Chambord

4 cups raspberries
1 3/4 cup sugar
3 tsp crystallized ginger, finely minced
zest of 1 medium orange
1/2 cup fresh basil, chopped small
2 tblsp bottled lemon juice
3 tblsp Ball Flex batch no sugar/low sugar pectin (see note below)
1/2 tsp chambord (added to each jar)

Preparation : Prepare 5 half pints, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.

Cooking: In a medium stainless steel pot add the raspberries, sugar, ginger, and zest and heat up over medium heat, stirring often. Once the raspberries start to break down and the recipe is at a simmer, about 15 minutes, add the basil and bottled lemon juice stirring now constantly. Bring up the heat under the jam to a boil and then add the pectin, stirring it in. Bring back to a boil and set the timer for one minute.  Remove from heat after the minute is up and ladle into jars

Filling the jars:  On a dishtowel place your hot jars and using your funnel in each jar using a ladle then fill the jars leaving ½” headspace.  Add ½ t. of Chambord to each of the jars.  Remove air bubbles and refill with the jam to ¼” headspace. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight". 

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Note: You can also use 1 box of Sure-Jell low sugar pectin or Pomona pectin.

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