Raspberry Vanilla Bean Jam (Low Sugar/No Sugar Sure-Jell)
Low sugar raspberry vanilla bean jam recipe that allows the berries to shine without being overly sweet.
Servings: 8 half pints
Equipment
- Boiling Water Canner
- Heavy Bottomed Stock Pot
- Canning Jars, Lids, Bands
Ingredients
- 10 cups raspberries (whole) Should yield 5 cups crushed raspberries
- 4 cups organic cane sugar Pre-measured and set aside
- 3 vanilla beans
- 1 box Sure-Jell Low Sugar/No Sugar Pectin pink box
Instructions
- Crush the berries with a potato masher. Add the crushed berries to a large, heavy bottomed stock pot.
- Dump the package of pectin into a small bowl. Draw out 1/4 cup sugar from your pre-measured 4 cups of sugar and stir in in with your pectin. Add this mixture to your crushed berries and stir to combine. (You can optionally add 1 teaspoon of butter here to help reduce foaming later on).
- Slice your vanilla beans open from top to bottom and scrape out the seeds; add this to your berry mixture and then throw in the empty pods as well.
- Bring this entire mixture to a boil; remove the vanilla bean pods.
- Quickly stir in the remaining sugar and bring to a full rolling boil. Boil hard for 1 minute and remove from heat. Skim foam from the top.
- Ladle hot jam into hot jars, leaving 1/4" headspace. Place prepared lids & bands; once all jars are filled, put them into your boiling water canner. Lower the rack into the boiling water, cover with lid, and process for 10 minutes.
- Remove from your canner to cool for 24 hours. Be sure all lids have properly sealed, then remove bands and store in a cool, dry, dark location.