Raspberry Sage Jam

As you know from reading other posts, I belong to a cooking club, Taste Tempters. This month our theme is cooking with Herbs. One herb, I really love is Sage. I have it growing in my garden and really don't use it enough. So searched around from something different to try with it. I found this lovely jam recipe from Dessert by Candy. Oh, it's just so yummy. I could only find red raspberries this time of year so here is my spin on her Black Raspberry Sage Jam (which I'm calling Raspberry Sage Jam since you can use any kind of raspberries in this recipe). I didn't realize raspberries had enough pectin in them so it's no necessary to add extra in this recipe. This recipe makes just enough to bring to a gathering, or have for a brunch, breakfast, etc. so you really don't have to go through the canning process. You can store in an airtight container and keep it in  your fridge. It's so good you won't have to worry about keeping it for too long.

Raspberry Sage Jam

This recipe is adapted from by Dessert by Candy's Black Raspberry Sage Jam

Ingredients

• 18 oz. red raspberries (or a combination of black and red raspberries), about 1 1/2 pint, washed and dried
• 1 cup granulated sugar
• zest and juice from half a lemon
• 1 tsp unsalted butter
• 2 large sage leaves, chiffonade

Method  

( Dessert by Candy's instructions are great so I'm copying and pasting these from her website to go along with my photos)

1. Place a small white plate in the freezer. You’ll need it later to test the jam set.

2. Wash your canning jars in hot soapy water. In a medium pot, fit a metal trivet or steaming rack. Place the jars on the trivet inside the pot and fill half way with water. Bring to a rolling boil and boil for 10 minutes to sterilize the jars. 

3. In the mean time, put washed berries in another medium size heavy bottom pot with a tall side. Mash the berries with a potato masher. Add in sugar, lemon zest, lemon juice, and butter. Bring to boil at high heat, stirring constantly. 

4. Keep cooking and stirring until the fruit mixture thickens. It will bubble angrily and you just have to keep stirring. Due to the high level of pectin in raspberries, the jam will likely reach setting point way before it reaches 220F. I stopped cooking mine at 215F for a loose consistency. To test whether your jam is done, remove pot from heat. Using a metal spoon, drop a small spoonful of jam onto the cold plate you put in the freezer earlier. Leave the plate in the freezer for one minute. Nudge the puddle of jam with your finger. If the surface wrinkles a bit and the jam doesn’t run when you hold the plate vertically, it’s done. If not, cook the jam for another 2-3 minutes before testing again.

Yep, it did get a little messy with the anger bubbling..but easy enough to clean up when you are done. 

5. Chiffonade two leaves of sage and then stir the sage into jam.

6. At this point you may fill your canning jars with jelly and follow the steps below. Or you may store in the jam in an air tight container and store in the refrigerator. This recipe makes a small enough to fill a jelly jar and can be stored for a few days. You will eat up quickly - it's delicious! 

Now make yourself a piece of toast, spread lots of yummy jam on top (you may even want to add a bit of butter before the jam - yum!), and eat up!

 

 

I found these great free printable jam labels over here. I couldn't find one for Raspberry Sage Jam so I just hand wrote "sage" on the label.

Thanks for stopping by! Enjoy!!