Raspberry Jam With Chambord

READY IN: 30mins
Recipe by mary winecoff

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.

Top Review by Irmgard

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!

Ingredients Nutrition


  1. Combine berries, sugar and lemon juice in a very large stainless steel or enamel saucepan. Let stand for 10 minutes.
  2. 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.

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