Chambord Liqueur Raspberry Jam…

 “Raspberry jam is the queen of red fruit jams.”

-Karen  Burns-Booth

My special ingredient for this jam is Chambord Liqueur; an infusion of red and black raspberries, Madagascar vanilla and XO cognac; just perfect for this special reserve jam.

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I love making jam!

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Wash, then sterilise your jam jars.

Ingredients:

  • 500g raspberries
  • juice of 1 lemon
  • 250g jam sugar (the one with pectin added)
  • 2tbs Chambord

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Pick unblemished berries without the hulls.

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Raspberries with break up quickly in the lemon juice.

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Glossy and ready for the Chambord now!

Method:

  1. Put the raspberries into a large pan with the lemon juice and watch the juices run.
  2. Add the warmed sugar and stir over a gentle heat until the sugar has dissolved.
  3. Bring to the boil and cook for about 5-7 minutes.
  4. Add the Chambord and cook for 2 minutes.
  5. Remove the pan from the heat and test for setting a point by putting a little of the hot jam onto a chilled saucer.
  6. Leave to cool in the pan for about for 10 minutes.
  7. Pour into sterilised jars, cool, the pop in the fridge.

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Leave to cool in jars before sealing and refrigerating.

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This jam is delicious with any type of sweet scone and is perfect for a Cream Horn filing too.

Enjoy,

Frances πŸ˜‹

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15 thoughts on “Chambord Liqueur Raspberry Jam…

  1. Pingback: Crumbly Coconut and Raspberry Biscuits… | Loving Leisure Time

  2. Pingback: Let’s Make Christmas Scones… | Loving Leisure Time

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