Prep 15 mins
Cook 15 mins
I am planting raspberries next week so I wanted to save this recipe so when they come in I can make this. The raspberry jam should be complemented with the raspberry liqueur. From Small Bath Canning by Topp and Howard.
- 3 1⁄4 cups raspberries, crushed (about 5 cups)
- 4 cups granulated sugar
- 3 tablespoons lemon juice
- 1 (6 ounce) envelope liquid fruit pectin
- 1⁄3 cup Chambord raspberry liquor or 1⁄3 cup framboise liqueur or 1⁄3 cup raspberry liqueur
- Combine berries, sugar and lemon juice in a very large stainless steel or enamel saucepan. Let stand for 10 minutes.
- Place pan over high heat, bring to a full boil and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and liqueur. Ladle into sterilized jars and process in a water bath for 5 minutes.
I made this to use up a glut of raspberries in my garden and it turned out great. The addition of raspberry liqueur really heightens the flavour of the berries!
Made this over the past weekend and it is fantastic! We grow raspberries here. They are huge and dark and sweet. I made this with a quart bag, 4 cups, of those berries that I froze earlier this year. Followed all other increments as listed. The jam seems to be a deeper beautiful ruby color! Very very pretty! Set up perfectly- I used SureJell. It just does not get any easier than this! This is going to make some people really happy when they receive these jars of tasty jam with the surprise hit of Chambord! Such a special jam and perfect for gifts- so good I made sure to keep some for me! *Made for Bev Tag*
What a gorgeous jam! The colour is rich and jewel like, and the taste is simply fantastic. The Chambord makes it extra special. A perfect example of raspberry jam! These will make excellent gifts. Thanks Mary!