The best thing about making your own jam is that you can get creative with flavor combinations. I mean, what’re the odds that you’re going to find a raspberry rosemary jam for purchase? Slim at best. The fact that you have more control over what goes into that jam is a lovely bonus. Yes, you’ll have to eat a homemade jam faster than you would a store bought one, but it’s totally worth it. It also shouldn’t be hard, because this stuff is absolutely delicious.
Where on earth did you come up with this flavor combination?
Oddly enough, the raspberry rosemary combo is inspired by my favorite donut in the world. It’s a raspberry rosemary buttermilk donut from Blue Star Donuts, and just thinking about it makes me salivate. I never would’ve thought to pair raspberry and rosemary, but it’s actually fantastic. My original idea was to create an ice cream based off this flavor. I don’t want to give too much away, but uh… keep an eye out for that soon! Also if that piqued your interest, go ahead and make this jam, cause it’s an ingredient.
How long will this jam keep?
After making this jam, you can store it in an airtight container in the fridge for a couple of weeks. If you want it to keep for longer, or want it to be shelf stable, consider processing it. This isn’t something I’ve ever done, so I won’t try and tell you how it’s done, but a quick google search will tell you all you need to know!
Homemade Raspberry Rosemary Jam
- 1 lb Raspberries (about 4 cups)
- 1 tbsp Lemon juice
- 2 sprigs Fresh rosemary
- 1 cup Sugar
- Place a few spoons in the freezer.
- Combine the raspberries, lemon juice, rosemary sprigs and sugar in a medium pot over medium heat and bring to a boil, stirring frequently to help break up the berries.
- Once the mixture hits a boil, reduce the heat to medium low and let it simmer for 15-20 minutes, again stirring frequently.
- The mixture should thicken as it cooks. Once it's feeling nice and thick, pull out one of your freezer spoons. Pour a small drop onto the spoon and run your finger through it. If your finger leaves a track in the jam, it's done. If the jam runs into the trail your finger made, keep cooking a bit longer and then try again.
- Pull out the rosemary sprigs, along with any leaves that fell off (there shouldn't be many). Remove from heat and pour into a clean jar or glass container to cool before adding the lid and storing in the fridge.
If you make this, let me know in the comments or on Instagram! I always love hearing from you, and I’m extra curious about your thoughts on raspberry and rosemary together.