Last year my family had a reunion in Oregon. My parents drove cross country with stops all along the way. While in Montana they stocked up on huckleberry jam and just a couple jars of white chocolate raspberry jam. I was so incredibly fortunate to get a jar of the raspberry jam.
I admit it, I am a jam hoarder. I love a truly good homemade jam. I appreciate the flavor and work that went into it. I hide the jars from my family. When I tried this white chocolate raspberry jam I knew nobody was worthy, well maybe my husband once or twice. I only had one jar.
Well I finished the jar some time ago and have been longing for more. I have never seen one like it anywhere else. I finally broke down and decided to make it myself. I was thrilled to discover it was easy. In my opinion raspberries and hazelnuts are a match made in heaven so I added some of my homemade hazelnut liqueur to enhance the flavor. I have made other jams before but never one like this. I already have ideas for other versions….
My middle son, Ewan, is rather fond of food. My sister in law even noticed this and was entertained to watch him eat. Let me just say he truly LOVED this jam. I had to get some pictures of him eating. It felt like a kiddie food porn photo shoot!!! Ewan enjoyed his on homemade bread with cream cheese. It is also great warmed up and poured over ice cream, on cheesecake, on crepes….endless options. I hope you enjoy it as much as Ewan and the rest of us do!
White Chocolate Raspberry Jam
5 c. raspberries, fresh or frozen
6 c. sugar
1 pkg. liquid pectin
1 c. white chocolate chips ( heaping cup is perfectly fine if you love the flavor!)
1/4 c. hazelnut liqueur, such as Frangelico
Combine the raspberries and sugar in a large saucepan. Bring it to a full rolling boil over high heat stirring often. Add the pectin and return to a boil for one minute, stirring constantly. Add the white chocolate chips and liqueur. Stir until all the chips melt, it may take up to five minutes.
Pour the jam into sterilized jars and preserve in a water bath for 10 minutes. You can also just can the jam without the water bath and refrigerate and consume within 3 weeks.
Yields 6 half pint jars plus a little