This is probably the quickest and most delicious jam you’ll ever make in your life. Make this once, and you’ll never look at your life the same again.
I’ve made it with strawberries before too, but it doesn’t have the same kick as the raspberries do. Feel free to change the quantity of pepper to your liking.
Raspberry, Balsamic and Black Pepper Jam
200g frozen raspberries
2 tablespoons castor sugar
2 teaspoons balsamic vinegar
1 teaspoon freshly ground black pepper
Combine all ingredients in a saucepan and simmer on a low heat for 15 minutes, stirring occasionally, or until raspberries have just started to break down. As the mixture cools, it will start to set, so don’t worry about how much liquid is in the pan.
Eat it with Baked Camembert (remove paper packaging from camembert and bake in a ramekin for 10 minutes at 140 degrees until melted) while in your jam-jams, just because you can.