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Easy Black Raspberry Jam with Vanilla Bean – No Pectin Needed

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A simple and soulful homemade black raspberry jam infused with vanilla bean, made without pectin. This jam is naturally sweet, spreadable, and perfect for toast or desserts.

Ingredients

Scale
  • 4 cups (about 600g) fresh or frozen black raspberries
  • 2 to 2 ½ cups (400-500g) granulated sugar
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 whole vanilla bean, split lengthwise (seeds scraped out, pod included)
  • Pinch of sea salt (optional)

Instructions

  1. Prepare the vanilla bean: Using a sharp knife, split the vanilla bean lengthwise and scrape out the tiny seeds with the back of the knife. Set both seeds and pod aside.
  2. Combine berries and sugar: In a large heavy-bottomed pot, gently toss the black raspberries with 2 cups (400g) of sugar. Let them sit for about 10 minutes to macerate and release juices.
  3. Add lemon juice and vanilla bean: Pour in 2 tablespoons (30ml) fresh lemon juice, add the vanilla bean seeds and the pod into the pot.
  4. Bring to a gentle boil: Place the pot over medium-high heat and stir occasionally. Once the mixture reaches a rolling boil, reduce heat to medium-low to maintain a steady simmer.
  5. Simmer and stir: Let the jam simmer uncovered for about 25-35 minutes, stirring every few minutes to prevent sticking or burning. Skim off any foam that rises to the top.
  6. Test for thickness: Drop a small spoonful on a cold plate and tilt it after a minute. If it wrinkles and doesn’t run, it’s ready. If runny, simmer longer.
  7. Remove vanilla pod and jar the jam: Remove the vanilla pod and ladle the jam into sterilized jars, leaving about ¼ inch (0.6 cm) headspace. Seal tightly.
  8. Cool and store: Let jars cool to room temperature, then refrigerate. The jam keeps up to 3 weeks in the fridge or freeze for longer storage.

Notes

If you prefer a seedless jam, press the cooked mixture through a fine mesh strainer before jarring. Stir regularly to prevent scorching. Use fresh lemon juice to activate natural pectin. Vanilla bean pod can be soaked after cooking to salvage flavor. Frozen berries should be thawed and drained to avoid runny jam. For thicker jam, simmer longer or add chia seeds after cooking.

Nutrition

Keywords: black raspberry jam, vanilla bean jam, no pectin jam, homemade jam, easy jam recipe, fruit preserves, vegan jam, gluten-free jam

Find it online: https://blingbite.com/easy-black-raspberry-jam-recipe-with-vanilla-bean-no-pectin-needed-made-perfect/