Three of my favourite words are in the name of this jam. Seriously, how could anything that includes raspberries, bourbon and vanilla bean not be a delight for your tastebuds.
Raspberry Jam will forever be my favourite jam to make. Not only because I absolutely adore raspberries, but also because it was one of the first jams I learned how to make and whenever I make it I almost feel like I am a teenager once again back in my nona's kitchen.
This jam, while still delicious on your morning toast, croissant or bagel is almost more suited in my mind to be paired with ice cream, layered between chocolate cake or used as icing on a cupcake. But I leave it to you if you even want to do anything more with it than eat it straight from the jar with a spoon.
The recipe provides a range for how much bourbon you can use and the decision is completely up to you. I will just say that in my last preserving class when samples were given out and I advised the class that what they were eating was the full bourbon recipe, the decision was unanimous that we should make the batch with the full cup ;).
Raspberry Bourbon Vanilla Jam
600g raspberries (fresh or frozen)
3.5 cups sugar
1/2 cup - 1 cup bourbon
2 vanilla beans split and scraped
Heat the raspberries in a small saucepan over medium heat and mash until they start to release their juices.
Add the sugar and stir until it fully dissolves, then add the bourbon and both vanilla beans and increase the heat to medium high and bring to a boil, stirring constantly. Check for set. Once you have reached the desired set, turn off and remove from heat.
Skim off any remaining foam, remove the vanilla beans and ladle into previously sterilized jars. Leave ¼” head space. Place in a hot water bath for 10 minutes