Raspberry jam with bay leaf is a sophisticated twist on a classic fruit preserve. The bay leaf adds a subtle herbal depth that complements the bright tartness of raspberries. Here’s a recipe to guide you through making this unique jam:
Raspberry Jam with Bay Leaf
Ingredients:
- 4 cups fresh raspberries (about 1 1/2 pounds)
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1-2 bay leaves, crushed or torn into small pieces
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Raspberries: Wash the raspberries and gently pat them dry. In a large pot, mash the raspberries with a potato masher or fork.
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Add Lemon Juice and Bay Leaf: Stir in the lemon juice and bay leaves. Bring the mixture to a simmer over medium heat.
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Add Pectin: Stir in the fruit pectin. Bring to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Remove Bay Leaves: Before filling the jars, remove and discard the bay leaves.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This raspberry jam with bay leaf offers a lovely balance of fruity sweetness and subtle herbal notes. It’s perfect for adding a gourmet touch to your breakfasts or as a unique gift for friends and family. Enjoy!
