Adam wasn’t sure about the texture of this jam, but I’m surprised by how much I love it. Usually he’s the bigger raspberry fan. Some vanilla extract, some cinnamon, and a splash of chocolate balsamic vinegar just sent this one into┬áMy-New-Favorite territory (also, it’s not seedless).

I used:

6.5 cups of mashed black raspberries
3-1/4 tsp calcium water
2 cups organic sugar
3-1/4 tsp pectin powder
1 Tbsp vanilla extract
1 Tbsp organic cinnamon
Splash of chocolate balsamic vinegar

I still used the Pomona pectin recipe like I did with my strawberry jams this year. I mixed the fruit and the calcium water in a big pot (nonreactive) until boiling, then I added the vanilla and cinnamon.

Meanwhile, I mixed the sugar and pectin powder together. When the fruit boiled, I added the sugar mixture and returned the jam to a boil. I finished it with a swirl of the balsamic and stirred it one last time.

I filled and processed 7 half-pint jars of this jam, and it is just wonderful. The slight seediness took some getting used to for me, but I’m surprised how much I like the ramped-up flavor in this one. So, so good!!