When I was still in university, I had this wonderful privilege to study abroad in France. Growing up in the Philippines, an opportunity to study in Europe was a dream come true! Additionally, we had a great study schedule which allowed us to explore different cities (or different countries) every weekend! As students we didn’t have a lot of money, so we would often visit a boulangerie in Paris and buy some delicious jam. That would be our cheap breakfast option for the day.
So when my very good friend Lady J said she had gotten some fresh raspberries, we were so excited we just had to make some jam! It reminded me a lot of walking through the streets in Paris and nibbling on our bread spread with some cream and jam.
- 4 250ml mason jars
- 4 small Granny Smith apples
- 3 pounds raspberries
- 2 cups sugar
- 3 tablespoons strained fresh lemon juice
- 1 tablespoon chopped fresh mint
- 2 teaspoons dried lavender blossoms
1. Start off with gathering all the ingredients. Put the raspberries in a big pot. Add in two cups of sugar and put it on low heat and keep stirring and bring it to a simmer.
2. Prepare the other ingredients. Make the lemon zest, make the lemon juice.
3. Core the apples and slice them into thick slices. Wrap the cores in cheesecloth and tie it with a string.
4. The raspberry mixture would already have been a lot more mushy at this time. Add the lemon juice, the sliced apples, the cores in the cheesecloth, and the lemon zest and bring to a boil for about 15-20 minutes. Warning – it’s going to be messy!
5. In another pot, boil some water and prepare your mason jars. I’ve shared how to sterilize mason jars before, it’s just so happened Lady J has much nicer canning equipment :)
6. While everything is heating up, chop up some mint and lavender pieces. Test if the raspberry mixture is ready by spooning a bit onto a small plate and put it in the freezer for a minute. If it becomes somewhat firm and doesn’t run too fast down the plate when you tilt it, the mixture is ready. Once it is, add the mint and lavender and stir for one minute. Then, take it out of the heat.
7. By this time the jars would be ready. Take them all out with the lids. Gently scoop in the raspberry-soon-to-be jam into the mason jars carefully. Make sure that you don’t touch the insides of the jar and to burst any bubbles if you see them. Tap on the lid and then screw it on.
8. Time to sterilize the jars with jam in them! Bring them back to the pot and let them sit in the boiling water for about 5 minutes. Finally, take them out and don’t disturb or move them a lot for 12 hours. Usually in the next hour they should pop in completely and be sealed. Afterwards, you can refrigerate them.
And voila! 24 hours later I was enjoying my jam and some delicious yogurt. I couldn’t find bread hence I had to eat it with yogurt. It was delicious! This was our first time using granny smith apples for some natural pectin instead of using artificial packs, so the jam was slightly more watery than it was thick, but it was heavenly nonetheless! Top off your breakfast with some delicious raspberry lavender mint jam!