White Chocolate Raspberry Jam with Coffee Liqueur

Reader Contribution by Deanna Duke
Published on October 21, 2008
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Even though it’s October, I’m canning away the last of the summer berries. We’ve still got raspberries coming in from a local farm and I wanted to do something a little different than the standard raspberry jam recipe. When I spice up a jam it usually includes some interesting addition or flavoring and some sort of liqueur or liquor. Most of the alcohol gets burned off and you are left with a very complex flavor profile. This recipe makes ordinary raspberry jam seem, well, ordinary. Since I’ve started tinkering around with jam recipes, I really have a hard time going back to the basics. This recipe can also be used as a dessert topping as well if you lower the amount of pectin and keep it a little more liquid.

Ingredients

5 cups raspberries, crushed  (use a potato masher or other implement to crush the berries)
6 cups sugar
1 pack pectin
1 cup white chocolate chips (spring for the Guittard or other gourmet chocolate if it’s available in your area)
1/4 cup coffee liqueur (Starbucks or Kahlua)

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