Raspberry Balsamic Jam
8 cups raspberries
1 1.75 oz. pkg pectin
7 cups sugar
1/3 cup balsamic vinegar
1/4 cup pink peppercorns
Instructions: Prepare 8 half pint jars. In a large heavy pot, crush 1 cup of the raspberries with a potato masher. Add 1 cup of berries at a time, crushing before adding any more. Stir in the pectin and bring this mixture to a boil. Stir constantly. Add the sugar and bring back to a boil. Boil for 1 minute stirring. Take off the heat and skim off the foam. Stir in the vinegar and peppercorns. Ladle the jam into the jars, leaving 1/4 inch headspace. Wipe the rims and put on the lids and rings. Place jars on the rack in the canner and bring water to a boil. Boil for 5 minutes. Take jars out of canner and cool for 24 hours.
Note: As another option, instead of the vinegar and peppercorns, you could stir in 1 tsp shredded lemon peel, 1/2 tsp nutmeg, and 1/4 tsp grated fresh ginger along with the sugar.
Flickr, La Grande Farmers’ Market
White Chocolate Raspberry Spread
6 cups raspberries
1 vanilla bean, split
1 1.75 oz pkg pectin
6 cups sugar
9 oz. white baking chocolate (the kind with cocoa butter), chopped finely
2 tsp. vanilla extract
Instructions: Prepare 8 half pint jars. In a large heavy pot crush the raspberries using a potato masher. Add the vanilla bean and heat up this mixture over medium high heat for about 5 minutes, stirring frequently. Stir in the pectin. Bring to a boil, stirring. Add the sugar and bring back to a boil. Boil for 1 minute. Take off the heat and remove the vanilla bean. Add the chocolate and stir well until it melts. Mix in the vanilla extract. Ladle this mixture into the jars, leaving 1/4 inch headspace. Wipe the rims and put on the lids and rings. Place jars on a rack in the canner. Bring water to a boil and boil for 10 minutes. Take jars out of canner and cool for 24 hours.
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