Fresh berries are one of the best things about summer – there’s nothing quite like them! But if you’re anything like me, sometimes you end up with more than you can get through – and that’s where this almost-too-simple raspberry and vanilla jam recipe comes in.
Thanks to some spectacular trips to Hawkes Bay orchards this summer, I ended up with a full kilo of raspberries in the fridge that I just couldn’t get through. I’m going to be honest, it made me feel a little sick – they were just too soft to eat and there was no way I could bake my way through them all.
The solution? Try my hand at making raspberry jam.
I don’t know about you, but I always thought jam making would be a pretty complicated process – and it used to be.
But thanks to a fabulous little product from Chelsea Sugar making jam is an absolute breeze. I’m talking super-simple – you can have four jars filled with homemade jam in less than five minutes.
The trick is using Chelsea Jam Setting Sugar which cleverly combines natural setting agents (pectin and citric acid) in with the sugar. This means all you need to do is add the fruit!
Unlike traditional jam making recipes there’s no need to add any liquid to this homemade jam, which means you only need to boil the fruit and sugar together for a matter of minutes. And because the cook-time is so short, your finished jam holds on to all the beautiful fresh flavours and colours of the fruit you use – cool huh?
As an absolute novice jam maker, Chelsea Sugar kindly sent me some handy tips and tricks that I thought you’d find as useful as I did:
- Chelsea Jam Setting Sugar is perfect for fruits low in pectin – think strawberries, raspberries and blackberries
- The fruit doesn’t need to be fresh! If you can’t get to an orchard, simply pick up some frozen berries
- Chop the fruit first so that it cooks quickly – I cut my raspberries in half
- Whatever fruit you want to use, just follow the recipe on the packet (1kg fruit + 1 pack Chelsea Jam Setting Sugar)
- You can mix up the flavour by adding spices and herbs – I used a little vanilla bean paste in mine
Feeling inspired? Then give my super-simple raspberry and vanilla jam recipe a try or check out Chelsea Sugar’s website for more recipes and inspiration. Remember to share your creations using #chelseasugar – I’d love to see them!
Homemade raspberry and vanilla jam
Makes four or five medium jars
- 1kg raspberries, fresh or frozen, chopped
- 1tsp vanilla bean paste
- 1 packet Chelsea Jam Setting Sugar
- 1 heaped Tbsp butter,
- Place raspberries in a large post with a heavy base and crush with a potato masher
- Add Chelsea Jam Setting Sugar and vanilla bean paste. Warm over low heat until sugar has dissolved, taking care not to let it boil
- Add butter and increase to medium heat, bringing mixture to a full boil
- Set a timer and boil for four minutes. Remove from heat, skim off any foam using a wooden spoon and test:
- Using a wooden spoon or teaspoon, place a small amount of jam on a chilled saucer and allow to cool
- Gently drag your finger from the outside of the dot of jam into the centre. If it wrinkles, you’ve reached setting point. If not, return pot to the boil and test again in 2 minute intervals.
- Once you’ve reached setting point, carefully bottle the jam in pre-sterilised jars straight away – click here to find out how to sterilise your jars.
Thanks to the lovely people at Chelsea Sugar I have a $50 Prezzy Card and $50 Chelsea prize pack to giveaway to one lucky reader.
Simply use the gadget below to tell me what jam you would make with Chelsea Jam Setting Sugar to be in to win!
a Rafflecopter giveaway
This post was made possible with thanks to Chelsea Sugar. All opinions are my own. Entries close 11.59pm Friday 4 March. The winner will be chosen at random and notified on Saturday 5 March. Winner must make contact within 3 business days or they’ll forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.