Raspberry and violet jam from Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat, and Fish (page 19) by Diana Henry

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Notes about this recipe

  • hillsboroks on June 21, 2014

    This is the most amazing raspberry jam I have ever made! I used fresh picked raspberries from the backyard and weighed out 3 lbs per the recipe along with the other ingredients called for and ended up with 7 half pint jars of heavenly jam. I hesitated to boil it just one minute after adding the sugar so I went for 2 minutes hard boil time and the jam set up just right. The violet liqueur does something magical to the flavor of the raspberries. It intensifies the raspberries but does not give a recognizable violet flavor to the jam. If you didn't tell someone you put the violet liqueur in the jam, I doubt if they would notice it but would just think you had used fantastic raspberries. This is going into my file of recipes to make again and again. PS I just made some strawberry jam using berries from a farm stand that weren't as sweet and flavorful as I had hoped they would be. I added violet liqueur to this batch of jam and it worked its magic on the strawberries too.

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