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Raspberry jam on a scone, decorated with basil, sprigs of thyme lying next to it, a jar of jam in the background

Raspberry Jam with Thyme and Basil

Fresh thyme and basil lend this raspberry jam an unexpectedly delicious herbal flavour. The result is a sophisticated jam that pairs just as well with cheese as it does with breakfast toast.
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Prep Time 3 hours 20 minutes
Cook Time 4 minutes
Course: Preserve
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg raspberries
  • 500 g preserving sugar 2:1 OR
  • 500 g sugar AND
  • 1 pck pectin 2:1
  • 1 tbsp fresh thyme leaves
  • 10 - 15 basil leaves, chopped

Equipment

  • 6 jars of 250 ml with lids

Method
 

  1. Sterilise the jars and lids and let them cool down.
  2. Put the raspberries and the preserving sugar or the sugar and pectin into a pot and mix it all well.
  3. Let the mixture sit for about 10 minutes until the raspberries release a bit of juice.
  4. Blend the fruits with a stick blender.
  5. Add the thyme leaves and bring it all to a rolling boil.
  6. Let it boil for about 4 minutes.
  7. To check if the jam is ready, pour a dollop of it onto a cool plate. When you tilt the plate, it shouldn't be runny but gooey to solid.
  8. When the jam is ready, pour it into the jars and close them tightly with the lids.
  9. Put the jars upside down on a dishcloth for about 10 minutes.
  10. Flip them back up again and let them cool down.

Notes

Raspberry jam with thyme and basil can be stored in a cool and dark place (e.g. basement) for up to one year. Once opened, keep the jar in the fridge and consume it within two weeks.