Recipes › Raspberry (Yellow/Gold) › Golden Raspberry Jam
Golden Raspberry Jam
A pale gold, delicately floral jam that surprises everyone who tastes it — familiar raspberry flavor but sweeter, more complex, and with a beautiful apricot color that makes it unlike anything in a store. Wonderful on warm biscuits or stirred through plain yogurt.
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Ingredients
- 4 cups fresh golden raspberries
- 2 cups granulated sugar
- 3 tbsp lemon juice, freshly squeezed
- ½ vanilla bean, split and scraped (optional)1 tsp vanilla extract off heat
Contains: milk, cereals gluten.
Method
- Combine raspberries, sugar, and lemon juice in a large heavy saucepan. Mash the berries with a potato masher. Add vanilla bean and seeds if using.About 5 min
- Bring to a boil over medium-high heat, stirring to dissolve sugar. Continue boiling, stirring frequently, for 20–22 minutes until the jam reaches 220°F or wrinkles on a chilled plate.About 22 min
- Remove vanilla bean pod. Skim foam. If desired, press half the jam through a strainer and recombine for a slightly smoother texture.About 3 min
- Ladle into warm sterilized jars, seal, and process in a boiling water bath for 10 minutes, or refrigerate directly.About 5 min
Tips
- Golden raspberries are lower in natural pectin than red — the full 20 minutes of boiling is important for a firm set.
- The pale golden color is one of the real treats — don't add anything that would darken it.
- This jam is exceptional in thumbprint cookies — the color is spectacular.
Ring the changes
- Add 1 tsp fresh thyme leaves during cooking for an herbal, savory edge.
- Stir in 1 tsp rose water off heat for a floral, Middle Eastern-inspired jam.
Keeping it
Processed jars keep for 12 months. Refrigerate after opening and use within 3 weeks.
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