I love eating raspberries they are sweet and sour at the same time so I kinda went crazy and bought a bunch of them the other day and I just couldn’t finish them all so I made a raspberry jam that would last longer. You can use it for a lot of things like in cheesecake tartlets
- 1 pound of fresh raspberries
- 1/2 c. sugar
- 1 small cinnamon stick
- 2 tablespoons of vanilla
1. Put all the ingredients in a medium pot and boil them for about 30 minutes or until the liquid looks thick. You can crush the raspberries completely or you can leave small chunks, I left big chunks on mine.
[ the cinnamon stick is optional but it gives the mermalade a holliday flavor ]
Pour the hot mermalade on top of vanilla ice cream, you know... it is better to eat it with ice cream
And why not? top it with a chocolate dipped cookie :) it is the best!