How to Make Raspberry Jam with Passion Fruit & Prosecco

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Learn how to make the best raspberry jam with this easy homemade jam recipe with Passion Fruit and Prosecco!  Perfect for a luxurious Sunday Breakfast!

a jar of homemade raspberry jam with passionfruit and prosecco next to a slice of jam topped baguette

How to make Raspberry Jam with Prosecco & Passionfruit for all your breakfast and Sunday brunch needs! 

When life gives you an opened bottle of prosecco, make Raspberry Jam with Prosecco and Passionfruit! Here’s how to make the best raspberry jam ever! 

side view of glass dish filled with homemade passion fruit raspberry jam

Now how do we make jam that beats anything you can buy at a store? Well, it’s easy! Let’s add some bubbles! 

YES, you heard me! We are adding Processo to our homemade ham! What we have here is a delicious boozy tasting but non-alcoholic raspberry jam with a fresh fruity berry flavor and a bright red color. The added prosecco and passion fruit gives this raspberry jam a wonderful exotic flavor and an elegant touch and makes it a great spread on a slice of toast or brioche.

This would be the perfect jam recipe to make ahead and give out as presents to loved ones and just to have in your own pantry for a sweet breakfast treat!  

a small glass with homemade raspberry jam with passionfruit and proseccor

I love serving is with my French Brioche Recipe but it’s also so good with my honey scones or these vegan scones

The setting point for homemade jam is 104.5°C. You can tell when your raspberry jam is reaching that setting point as the fast, frothy rolling boil will reduce to a slower, more relaxed boil.

The tiny air bubbles will disappear, the surface will look glossy and the mixture will feel thicker. Undercook your jam rather than overcook – runny jam can be cooked up again.

When potting up, fill your raspberry jam jars to the brimful when the jam is still over 85°C. If using twist-on metal lids, there’s no need to use waxed discs.

a small glass jar filled with homemade raspberry jam with prosecco and passionfruit

 

Tips for making raspberry jam at home: 

  • Sterilize the jars: Put clean and empty jars with separate screw lids in boiling water for about 10 minutes. Now, carefully remove them (I use my grilling tongs), place them on clean kitchen towels and fill them (while the jars are still hot!) with the boiling hot jam.
  • Don’t like seeds? Heat the raspberries in a small saucepan and stir until they start to release their juices. Pour through a fine-mesh sieve and press down with a tablespoon or ladle until only the seeds are left in the sieve (discard them). Add the puree to the pot.
  • You can use frozen raspberries but they will take longer. They can be thawed overnight in the covered saucepan beforehand if you remember,
  • The prosecco will cause a bit of bubbly action in your jam. I blame the Prosecco’s carbon dioxide. It took more than 12 minutes until the foam finally subsided and vanished completely – and I could transfer the jam to the sterilized jars.
  • You can add a small (1/2 teaspoon) dollop of butter to the jam mixture as soon as it starts to foam and that will keep the foam to a minimum. That small amount of butter won’t affect the process. I’ve done this for several years and it works like a charm
  • Fill sterilized jars with boiling hot jam using a funnel tube. Make sure to leave less than a centimeter of head-space.
  • Close jars with the right lid (a tea towel helps to protect your hands) and let cool completely.
  • Store labeled jam jars in a dark and cool place – given a vacuum has developed – for up to one year.

Did you make and love this easy raspberry jam recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Easy Raspberry Jam with Prosecco and Passion Fruit

A delicious homemade raspberry jam with a fresh fruity flavour and natural colour. The added prosecco and passion fruit gives this raspberry jam a wonderful exotic flavour and an elegant touch and makes it a great spread on a slice of toast or brioche. This would be the perfect jam recipe to make ahead and give out as presents to loved ones and just to have in your own pantry for a sweet breakfast treat!  

Course Breakfast, brunch, Dessert
Cuisine French, German
Keyword homemade raspberry jam, jam with passion fruit, jam with prosecco
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 4 small jars
Calories 80 kcal
Author Kiki Johnson

Ingredients

  • 250 g  Raspberry Puree - 175 g raspberry puree
  • 250 ml  Passionfruit Juice or 500 ml Prosecco and pulp of 2 Passionfruits
  • 250 ml Prosecco
  • 700 g preserving sugar  preserving sugar 1:1
  • 1/4 tsp salt

Instructions

  1. If using fresh passion fruit, halve them and scoop out the pulp and seeds, then stir into the raspberry puree. Add the Prosecco and the preserving sugar to the pot along with 1/4 tsp salt and stir until combined, then bring to a boil and keep stirring regularly. While boiling jam usually just foams vigorously for 2 or 3 minutes before it calms down, this mix will take longer to – I blame the Prosecco’s carbon dioxide. It took more than 12 minutes until my foam finally vanished completely – and I could transfer the jam to the sterilized jars.
  2. Pour the hot jam into your sterilized glasses, close, and let them cool upside down for about an hour.

Recipe Notes

Tips for making raspberry jam at home:

  • Sterilize the jars: Put clean and empty jars with separate screw lids in boiling water for about 10 minutes.
  • Now, carefully remove them (I use my grilling tongs), place them on clean kitchen towels and fill them (while the jars are still hot!) with the boiling hot jam.
  • Don't like seeds? Heat the raspberries in a small saucepan and stir until they start to release their juices. Pour through a fine-mesh sieve and press down with a tablespoon or ladle until only the seeds are left in the sieve (discard them). Add the puree to the pot.
  • You can use frozen raspberries but they will take longer. They can be thawed overnight in the covered saucepan beforehand if you remember,
  • The prosecco will cause a bit of bubbly action in your jam. I blame the Prosecco’s carbon dioxide. It took more than 12 minutes until the foam finally subsided and vanished completely – and I could transfer the jam to the sterilized jars.
  • You can add a small (1/2 teaspoon) dollop of butter to the jam mixture as soon as it starts to foam and that will keep the foam to a minimum. That small amount of butter won't affect the process. I've done this for several years and it works like a charm.
  • Fill sterilized jars with boiling hot jam using a funnel tube. Make sure to leave less than a centimeter of head-space. Close jars with the right lid (a tea towel helps to protect your hands) and let cool completely.
  • Store labeled jam jars in a dark and cool place – given a vacuum has developed – for up to one year.
 
 

 

 



Comments

  1. Sandra Jürges

    Hallo Kiki,
    Welchen Gelierzucker verwendest du für diese Konfitüre? 1:1, 1:2 oder 1:3?
    Danke und viele Grüße,
    Sandra

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