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.