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Scone with raspberry vanilla jam, a glass of jam in the background and vanilla pods next to the scone on the plate

Raspberry Jam with Vanilla

A smooth flavour combination of sweet raspberries and the soft, velvety fragrance of fresh vanilla.
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Prep Time 10 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
  • 1/2 vanilla pod

Equipment

  • 6 jam jars of 250 ml

Method
 

  1. Sterilise the jars and lids and let them cool down.
  2. Put the raspberries, sugar and pectin or the preserving sugar in a pot and stir them gently so that everything is evenly mixed.
  3. Let the mixture sit for about 10 minutes. During that time, the raspberries release a bit of juice.
  4. Blend the fruit-sugar mix.
  5. Cut the half vanilla pod open lengthwise and scrape the pulp out. Add this and the pod to the fruit mix into the pot.
  6. Bring the mixture to a rolling boil and let it boil for 4 minutes.
  7. Check if the jam is ready by putting a dollop of it onto a cold plate. If the jam thickens and leaves a trace when you wipe through with a finger, it's ready to be put in jars.
  8. Fill the raspberry-vanilla jam in jars and close them immediately with the lids.
  9. Put the jars upside down on a dishcloth for about 10 minutes. Then, flip them back and let them cool down completely.

Notes

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