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scone with raspberry jam on a wooden board; the scone is decorated with white chocolate curls and chopped pistachios, a jam jar in the background

Raspberry Jam with White Chocolate and Pistachios

Creamy white chocolate and crunchy pistachios transform raspberry jam into an indulgent treat. Rich, fruity, and slightly nutty, it's a wonderful choice for desserts, pastries, or a special breakfast.
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Prep Time 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
  • 100 g white chocolate, roughly chopped
  • 50 g roasted pistachios, roughly chopped

Equipment

  • 6 jars of 250 ml with lids

Method
 

  1. Sterilise the jars and lids and let them cool.
  2. Put the raspberries and the preserving sugar or sugar and pectin into a pot and stir it all well.
  3. Let the mixture sit for about 10 minutes until the raspberries release a bit of their juice.
  4. Blend it all with a stick blender.
  5. Add the roughly chopped pistachios and bring the mixture to a rolling boil.
  6. Let it boil for about 4 minutes.
  7. Check if the jam is ready by dropping a dollop of it on a cool plate. When you tilt the plate, the jam should be viscous or solid.
  8. Now add the roughly chopped white chocolate and swiftly stir it into the jam. The chunks should not melt down completely.
  9. When the jam is ready, fill it into the jars and close them tightly with the lids.
  10. Put the jars upside down on a dishcloth and leave them like that for about 10 minutes.
  11. Flip the jars back and let them cool down.

Notes

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