In a small bowl, stir ¼ cup of the granulated sugar and the pectin together until well-combined. Set aside until ready to use.
In a large pot, combine the raspberries, the remaining ½ cup of sugar, and the salt. Cook the mixture over medium-high heat, while stirring frequently to avoid the fruit from scorching, until the berries have broken down and some of the water from the fruit evaporates, about 10 minutes. Slowly sprinkle the sugar and pectin mixture over the surface of the raspberries in the pot and stir until combined. Increase the heat to high and cook to a rolling boil for 2 minutes. Remove the raspberry jam from the stovetop and add the rose water to taste. Stir in the lemon extract.
Let cool to room temperature in the pot. Transfer the jam to desired airtight containers and refrigerate until ready to eat.
Other varieties of vanilla beans can be used in place of Madagascar Bourbon Vanilla Beans such as Tahitian or Mexican.
Recipe from Craftsy class: Vanilla & Beyond: Baking with Flavors First with Jenny McCoy
In a small bowl, stir 55 grams of the granulated sugar and the pectin together until well-combined. Set aside until ready to use.
In a large pot, combine the raspberries, the remaining sugar, and the salt. Cook the mixture over medium-high heat, while stirring frequently to avoid the fruit from scorching, until the berries have broken down and some of the water from the fruit evaporates, about 10 minutes. Slowly sprinkle the sugar and pectin mixture over the surface of the raspberries in the pot and stir until combined. Increase the heat to high and cook to a rolling boil for 2 minutes. Remove the raspberry jam from the stovetop and add the rose water to taste. Stir in the lemon extract.
Let cool to room temperature in the pot. Transfer the jam to desired airtight containers and refrigerate until ready to eat.
Other varieties of vanilla beans can be used in place of Madagascar Bourbon Vanilla Beans such as Tahitian or Mexican.
Recipe from Craftsy class: Vanilla & Beyond: Baking with Flavors First with Jenny McCoy