Raspberry Jam with Chambord
Indulge in the luxurious combination of bright, tangy raspberries and the rich, slightly sweet elegance of Chambord liqueur with this Raspberry Jam with Chambord recipe. Perfectly balanced with fresh lemon juice to enhance the fruit’s natural tartness, this homemade jam is simmered to luscious perfection and finished with a touch of Chambord for a subtle hint of black raspberry and vanilla. The recipe’s straightforward technique makes it accessible for both novice and experienced home cooks, and it yields a spread that’s ideal for elevating your morning toast, adding flair to a charcuterie board, or gifting to loved ones. With just four simple ingredients and a little over 30 minutes of stovetop magic, you’ll have a velvety, jewel-toned jam that’s as versatile as it is irresistible. Plus, tips on mastering the perfect jam set ensure your results are flawless every time!
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Recipe Information
Ingredients
- 4 cups Fresh raspberries
- 3 cups Granulated sugar
- 2 tablespoons Lemon juice
- 2 tablespoons Chambord liqueur
Instructions
Wash the raspberries thoroughly under cold running water and let them drain completely.
In a large, heavy-bottomed saucepan, combine the raspberries, granulated sugar, and lemon juice.
Place the saucepan over medium heat and begin stirring gently to dissolve the sugar. As the raspberries start to release their juices, mash them lightly with the back of a spoon or a potato masher for a smoother jam, if desired.
Bring the mixture to a boil, stirring frequently to prevent sticking or burning. Once boiling, reduce the heat to a simmer and cook for around 30–35 minutes, continuing to stir occasionally.
To check if the jam has reached its set point, place a small plate in the freezer for 5 minutes. Drop a small spoonful of jam on the chilled plate. If it wrinkles when you push it gently with your finger, the jam is ready. If not, continue cooking for a few more minutes and test again.
Once the jam is set, remove the saucepan from the heat and stir in the Chambord liqueur for added depth of flavor.
Carefully ladle the hot jam into clean, sterilized glass jars, leaving about 1/4 inch of headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes if planning to store long-term.
Cool the jars at room temperature. Once completely cooled, check the seals. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
2626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 671.9 g | 244% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 633.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
