Monday, May 5, 2014

recipe: raspberry vanilla jam aka crack in a jar


One of my favorite things to give people is a handmade gift. Last year I made dozens of jars of jam when raspberries were in season and at a super good price. I gifted them to friends and fellow handmade shop owners for Christmas and have had SO many people ask me for the recipe I finally got around to typing it all out. I will give you fair warning though, this jam is ridiculously good and has been nicknamed "crack in a jar" for good reason. You'll see.



Raspberry Vanilla Bean Jam

5 c fresh raspberries
7 c sugar
1 vanilla bean (sometimes I add two if the bean isn't super fresh)
1 package of pectin

Wash raspberries and place them in a bowl. Smash them with a potato masher and add them to a pot. Take a vanilla bean and slice it down the middle, but not all the way through the other side of the bean. Scrape out the vanilla seeds and add to the raspberries. Cook on medium high until the fruit has cooked down and is no longer lumpy. In a small saucepan, cook pectin according to the package directions and once it boils, add the pectin to the raspberries. Stir, add the sugar and bring to a boil. Once it starts boiling, set a timer for one minute while still stirring the jam. After the minute is up, remove the vanilla bean and ladle the jam into sterilized jars. Add lids and rings immediately.

While the jars are cooling, you should hear little "pops", meaning the jars are sealed. If you press down on the middle of the lid and the lid doesn't give, you have a proper seal. If the lid gives and makes a clicking sound, you do not have a proper seal and must keep this jar in your freezer or fridge for consumption. If you have a proper seal, you may store your jam in a cool, dark place for several months until you're ready to enjoy it.

If you have a little bit of jam or raspberries left over, add the jam to a bowl or mixer and whip a squeeze or two of honey with some butter for a ridiculously good treat. My favorite bread to eat this jam with is my rustic bread. It's no-knead, makes two loaves and is ridiculously good. Plus a loaf of homemade bread and a jar of fresh jam make a lovely hostess or housewarming gift.



Rustic Bread

1 ½ tablespoons salt
1 ½ tablespoons yeast
1 tablespoon sugar
3 cups lukewarm water
6 cups of flour


Wisk together all ingredients {except flour} in a very large bowl. Wait 5 minutes for yeast to activate. If the yeast is good it should bubble slightly and smell, well, yeasty. Add flour, one cup at a time and stir with a wooden spoon until combined. Cover with clear wrap and place in a warm place and let it rise for one hour. The dough should almost double in size. Punch it down and separate it into two sections. Add a small amount of flour so the dough isn't sticky and shape into two long loaves. Place loaves on a parchment lined cookie sheet and preheat oven to 450ยบ. Let the bread rise until the oven is ready and bake for about 30 minutes, until the bread is golden brown.




If you make any, tell me how it goes! And, I'm sorry in advance for the pounds you may gain because of this. :)

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i love candy, sewing and the power to delete :) have a great day!