Raspberry Vanilla Jam

Raspberries have always be way at the top of my list of delicious things (sorry, Kevin and Sonny!) Anyone who wants to get in my good graces would be well served to bring me anything raspberries... and if you throw in chocolate and you've got a grand-slam!



I was browsing on Pintrest lately and ran across a recipe for Raspberry Vanilla jam! WOW! That is a close second to raspberry/chocolate. So I pinned it! Now I have to tell you that I AM NOT a Pintrest freak, but I do think this is a handy way to keep track of online ideas all in one place.

So, today, after saving two pickings of raspberries I was ready to make my version of Raspberry Vanilla jam. And I offer it to you here.


Raspberry Vanilla Jam

8 cups of fresh raspberries
8 cups of sugar
1 vanilla bean

Combine raspberries and sugar in a large pot (this jam will double in size as it cooks). Slice open the vanilla bean and scrape out the caviar. Add the caviar and the bean hull to the raspberry/sugar mixture. Cook over medium heat for 20 minutes, stirring frequently. Since the raspberry seeds have a natural pectin you won't need any additional pectin.

When finished cooking* ladle into clean, hot jars. Adjust lids and turn upside-down for about 5 minutes**. Makes about 8 cups.

Enjoy.

*The Pintrest recipe said to remove the vanilla bean hulls but I didn't... I want to maximize my vanilla yummyness!

** OK now I know that there are those out there who want to process their jam in a boiling water bath. If that makes you happy go ahead and do it, but I've never had any problems in all my years of jam making.