Raspberry Vanilla Bean Freezer Jam
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 cups
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Course
Condiments
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Cuisine
American
Raspberry Vanilla Bean Freezer Jam
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 4 cups raspberries cleaned, fresh
- 3 ½ cups sugar exact amount
- 1 vanilla bean seeds scraped from the center, pod
- 1 Sure Jell less sugar needed Premium Fruit Pectin, packet
- 1 cup of water
- freezer jam containers cleaned and dried
Instructions
- Note: Reducing sugar, water, pectin or raspberries will result in set failures. USE EXACT AMOUNTS.
- Wash the raspberries. Remove half to a thin wire strainer, and mash the berries with a large spoon over and over, this will separate the seeds and will produce a raspberry puree. Remove to occasionally scrape the outside bottom of the strainer with the spoon because there is puree on it.
- Scrape the inside of the vanilla bean pod with a knife. Place the scraped seeds into the 3 ½ white sugar; mix very well with dry clean fingers until the seeds' clumps have broken up and incorporated into the sugar very well. Place the scraped vanilla bean pod into the raspberry puree; set aside so flavors can mingle.
- Add exactly 3 ½ cups of vanilla sugar, 1 cup of water, and one packet of pectin to a large saucepan. Bring mixture to a boil on medium-high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.
- Quickly stir puree from the mashed raspberries (and the vanilla bean pod) into the hot sugar mixture along with the remaining whole raspberries. Stir with a large spoon, while carefully mashing the whole raspberries into pieces, for about 4-5 minutes.
- Remove the vanilla bean pod and pour the raspberry vanilla bean jam into the clean freezer-proof containers, leaving ½ inch of space at the top for expansion during freezing; cover.
- Let stand at room temperature for 24 hours until set. Refrigerate for up to 3 weeks. Otherwise, store in the freezer for up to 1 year.
- Note: If you are using different pectin than the one pictured above (Sure-Jell for use in less or no sugar), you need to follow the instructions from your pectin package, not this recipe. Different pectins call for different amounts of sugar and fruit.
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