Making your own jam is something you can do pretty easily. And if you do it, while the fruits and berries are in season, it’s also pretty cheap. The only downside is – you will have a lot of glasses with delicious jam piling up in your cabinets. For me, as a person that does not eat sooo much jam when having breakfast, it’s a real pity. ;)
When making your own jam, fortunately, it can be stored for a very long time. You just have to prepare the glasses the right way and your jam stays good for months, even years. So making some more is not that bad actually ;) If you have too much in your cabinets, give them to friends – they will be more than happy I suppose.
I made this raspberry jam with some fresh vanilla because the flavors go so well together. Get some good vanilla – I know it can be quite expensive, but you will be happy if there is a nice strong vanilla flavor in the jam and not just a hint of vanilla. Tahiti or Madagascar vanilla are good here.
INGREDIENTS / ZUTATEN
35 oz. (1kg) fresh raspberries
1 vanilla bean
2 tbsp. lemon juice
1 pkg. (500g) jam sugar (Extra Gelierzucker) for 35 oz. fruits
1kg frische Himbeeren
1 Vanilleschote
2 EL Zitronensaft
500g Extra Gelierzucker
DIRECTIONS / ZUBEREITUNG
Wash and drain the raspberries. Add the fruits, lemon juice, and jam sugar to a pot. Slit open the vanilla pod and scrape out the seeds. Add both to the raspberries and mix well. Bring to a boil and let it boil for 3 minutes while stirring continuously. Remove the vanilla bean. Fill the jam into prepared glasses (rinse out with hot water first), close the glasses, turn upside down immediately and let stand for at least 5 minutes on a kitchen cloth.
Himbeeren waschen und trocknen. Früchte zusammen mit dem Gelierzucker und dem Zitronensaft in einen großen Topf geben. Vanilleschote aufschneiden und Mark herauskratzen. Beides zu den Himbeeren geben und unter ständigem Rühren zum Kochen bringen. Für 3 Minuten kochen lassen. Vanilleschote entfernen und in die vorbereiteten Gläser füllen (zuerst mit heißem Wasser ausspülen). Gläser verschließen, umdrehen und für 5 Minuten auf einem Küchentuch stehen lassen.
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
