raspberry-grape jam

a simple, equally sweet and tart fruit jam

the combination of raspberry and grape is surprisingly magical in this jam. this stripped back recipe lets the tart sweetness of both fruits shine, and a tiny kiss of vanilla extract highlights the surprisingly marshmallow-y, cotton candy scent the jam naturally has. after just the first test, i was hooked by that cloyingly sweet, nostalgic scent, and i nearly burned the tip of my finger when i dipped it in for a quick taste.

i generally tend to prefer my jams a bit on the runny side, but this one sets up quite stiff, making it the perfect consistency for a sandwich or to spread into a layer cake. i actually think it might be the only jam i want on a pbj from here on out.

while i kept the recipe as simple as possible, you can certainly choose to blend and sieve your jam for a smooth and seedless consistency. i like how the deep maroon grapes are visible when left whole, and they sort of meld the flavor of the raspberries with their own for a special, slightly sour sweetness that (literally) pops in the finished product.

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makes about 600 grams (1 1/4 cups)

300 grams frozen raspberries (substitute: fresh raspberries)

300 grams seedless red or purple table grapes

400 grams granulated sugar (drop down to 300 grams if you prefer a less sweet jam)

1/4 teaspoon salt

1 tablespoon vanilla extract (optional)

a pinch of citric acid (optional, taste to assess!)

1. add raspberries, grapes, granulated sugar and salt to a small pot and stir to combine. set over medium heat and cook, stirring often to help distribute the juices and prevent any burning until all the sugar is dissolved. at this point, there should be plenty of liquid in the pot.

2. reduce heat to low and cook, stirring occasionally, for about 1 hour and 15 minutes or until the mixture has thickened and visibly reduced by about one third. if you dip a clean spoon into the jam and run your finger through over the back, the line made through the jam should stay clearly visible.

3. remove from the heat and let cool in the pot for at least 20 minutes, using a spoon to scoop and discard any foam from the top of the jam. if you want a smooth and/or seedless jam, blend with an immersion or stand blender then pour through a fine sieve set over a bowl.

4. transfer the jam to a jar or other airtight container and let cool completely. stir in the vanilla extract then taste and add more vanilla or a pinch of citric acid if needed; it should taste fruity, tart and sweet in equal balance with notes of marshmallow and a fragrance not unlike cotton candy. store in the fridge for up to two weeks or freeze for up to 6 months; transfer to the fridge for at least 24 hours to thaw before serving.