Spiced Raspberry Jam
Looking for an unusual raspberry jam? Our seedless raspberry jam recipe combines rich port wine, cracked black pepper, and citrusy timut pepper for a preserve that’s bold, sophisticated, and just the right amount of wild. It’s a raspberry jam with pectin and reduced sugar - so you still get a beautiful set without the sugar overload.
Servings: 4 x half-pint (8 oz. = 250 ml.) mason jars
Ingredients
- 3 lbs. raspberries fresh or thawed from frozen - 1400g
- 1 1/3 lbs. sugar - 680 g
- 1/3 cup lemon juice - 78 ml.
- ½ cup preferably white port wine in the absence of such ruby port will do - 120 ml.
- ¾ teaspoon freshly cracked black pepper
- 1 ¼ teaspoon freshly cracked black pepper or to taste
- ¾ teaspoon pectin powder Pomona’s
Instructions
- In a wide, heavy-bottomed pot, combine the raspberries with most of the sugar, reserving ½ cup to be mixed with a Pomona pectin. *If using pectin other Pomona’s, follow package instructions for adding pectin to your jams.
- Gently mash the berries with sugar – just enough to help the sugar draw out juices from the berries.
- Set the berries aside to macerate for a minimum of 3 hours but preferably overnight. If leaving overnight, keep the macerating berries in the cold place, like your fridge.
- Maceration is done when you have plenty of juices in the pot.
- Bring the pot with the macerated berries to a boil. Cook for 5 minutes then remove the berries from the heat.
- Once done, push the mixture through a fine mesh sieve or food mill to remove the seeds. Catch the flowing juices and scrape the pulp into the pot.
- Stir in lemon juice, port wine, cracked black and timut peppers.
- Bring the raspberry mixture to a gentle boil over medium-high heat. Skim off impurities – that’s the white foam that forms on the surface of the jam. Cook for 15 minutes
- In a separate bowl, thoroughly mix the pectin powder into the sugar.
- Slowly stir in the sugar-pectin mix into the cooking raspberry jam. Stir constantly and bring the jam to a full boil that can’t be stirred down.
- Boil hard for 5 minutes. Do a chilled plate test. If it’s ready remove from the heat If not, boil 2 and up to 5 more minutes.
- Ladle hot jam into prepared jars, leaving ¼-inch headspace. Wipe rims clean, add lids, and screw on rings finger-tight. Process in a canner
Notes
Processing time guidelines for hot water bath or atmospheric steam canners
Style of Pack: Hot| Process Time at Elevations of: | |||
| Jar Size | 0 - 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| 1/2 Pint (8 oz, ~250 ml) | 5 min | 10 min | 15 min |