Raspberry & Tarragon Jam

My current favourite flavour combo

Hello! It’s been ages since I shared a straight up jam recipe and I decided it was time to share one of my all time favourites. I first made this jam last year for the filling of this battenberg, and since making it I haven’t stopped thinking about it! I love the slightly liquoricey flavour of the tarragon paired with the zingy raspberries. I decided it was time to remake it and make it available to everyone!

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Raspberry & Tarragon Jam

Ingredients - Makes 2 - 3 jars

250g fresh or frozen raspberries

100g caster sugar

2 tsp finely chopped tarragon

Zest and juice of half an orange

4g pectin (i use this one) mixed with 20g sugar

pinch of citric acid or juice of 1 lemon

Method - Raspberry & Tarragon Jam

1. Combine the raspberries, lemon juice and tarragon with the sugar and leave this mixture for at least 3 hours or overnight. You can skip this step if you’re in a hurry!

2. Once all of the sugar has dissolved put onto a medium/high heat and bring to the boil.

3. When the jam is boiling, shower in the pectin/sugar mixture whilst whisking, this will help stop any lumps of pectin forming.

4. Reduce the heat to low and cook down, stirring intermittently.

5. When all of the fruit has broken down and the jam has thickened (around 104°C/219°F), remove from the heat and place into sterilised jars.

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This week I’m using this jam to make the most delicious cream-filled finger buns. This recipe is exclusively for paid subscribers so if that sounds like something you’d like please consider upgrading your subscription, it’s just £5 a month or £50 for a whole year. This gets you weekly recipes and access to the archive of over 100 recipes!

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